Transfers ToNot transferableDescriptionThe cuisines and cultures of the Mediterranean countries, including Spain, Morocco, Egypt, Israel, Turkey and Greece. Prepare, taste, serve and evaluate traditional regional dishes of the Mediterranean. Laboratory experiences will emphasize flavor profile and preparation techniques that represent each Mediterranean region. The course cultivates an understanding and appreciation of diverse world cultures and their approach to food. Included will be appetizers, soups, salads, main dishes, meats, sauces, dressings, and desserts appropriate to each region. (formerly FN 227)Usually HeldWed 1:00pm–1:50pm, Wed 2:00pm–4:50pm 