Transfers ToNot transferableDescriptionThe first half of this course provides an American outlook on foods and culture and preservation of sustainable foods from all regions of the United States. Students will learn traditional American food preparation techniques, flavors, and regional cuisines. The second half of the course focuses on foods and techniques from around the globe. Emphasis on indigenous ingredients as well as the cultural aspects of each region's cooking style. Includes the preparation of the various regional foods.Usually HeldMon Tue 9:00am–9:50am, Wed Thu 11:00am–1:50pm, Wed Thu 9:00am–10:15am, Wed Thu 9:00am–10:50am 