Food and the Senses
MET ML 715
This course is an interdisciplinary exploration of the sensory foundations and implications of food. We will study the senses as physical and cultural phenomena, the evolving concepts of terroir and craft, human nutritional and behavioral science, sensory perception and function, and the sensory and scientific aspects of food preparation and consumption. Understanding these processes, constructions and theories is key to understanding a vast array of food-related topics; cheese-making, wine-tasting, fermentation, food preservation, culinary tools and methods, cravings and food avoidance, sustainability and terroir, to name just a few.
FALL 2013 Schedule
|D1||Davis||CAS 114A||R 6:00 pm-9:00 pm|
SPRG 2014 Schedule
|B1||Davis||FLR 123||T 6:00 pm-9:00 pm||Gastronomy