IntroductiononlineSpring2010

IntroductiononlineSpring2010 - Spring , 2010 Colin Johnson,...

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Spring , 2010 Colin Johnson, PhD Associate professor, Department of Hospitality and Tourism Management
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Course includes the cultural and historical heritage of the food and wine industries in California, ethnic preferences for food and wine as they relate to immigration patterns, and cultural aspects of dining preferences for pleasurable eating in California. p
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By the completion of the course, students will be able to: p 1.Outline the food and wine industry in California. p 2.Discuss the crucial role of culture, including ethnicity, religion, and socioeconomic status in determining food choices. p 3.Discuss the importance of culture, food habits, society and body image and the common problem of obesity and anorexia nervosa.
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4. Describe food, wine and culture in the foodservice and wine industries in California. p 5. Evaluate the history and culture of major California wines and their history: Northern and Central coastal region, Great Central Valley region, Southern California region. p 6.Describe the classifications of wines and their cultural origins; steps of the wine growing, wine making and fermentation processes at the wineries; and sensory sciences of wines. p 7.Suggest the appropriate interaction of wine with various cultural food components, such as seafood, poultry, meats, and other foods .
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8.Describe wine and food service styles that reflect cultural heritage. p 9.Describe the specific cultures in California in terms of food and wine preferences, dining and table etiquette, taboos, and factors affecting these preferences. Topics covered include: California Native American Food and Culture Mexican/Central American, Spanish and Portuguese Food and Culture Northern, Southern, Central European and Middle Eastern Food and Culture p
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IntroductiononlineSpring2010 - Spring , 2010 Colin Johnson,...

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