HTM 138 - Foods and Beverages: Gastronomy

Lecture Hours: 4
Credit Hours: 4

Explores the evolution of modern gastronomy and the culture of cuisine. Identifies key chefs and food writers who have contributed to the emergence of celebrity chefs and their impact on the American diet. Covers basic cooking techniques, cuts of meat, produce seasonality, and wine and food pairings. Investigates creating marketable culinary experiences.