Food serves not only as a source of nourishment but also as an essential element that connects cultures and identities across time and space. This intricate bond between cuisine and cultural identity is at the heart of an engaging course offered at Northern Arizona University, which delves into the dynamic interplay of historical, political, and social influences on culinary traditions.
The Intriguing Course on Cuisine and Culture
The course, HA276-Cuisine and Culture, is led by Kathleen King, an assistant teaching professor at the School of Hotel and Restaurant Management. Originally an elective within the HRM program, the class is transitioning into a general studies course, expanding its reach to a broader student audience.
“The class is for anyone who likes history or food or is interested in different cultures—not only the interpersonal relationships of cultures, but what food means to them,” King explained. “We start with prehistoric people and go all the way up to modern times. We talk about how people got their food, how they hunted and when they started growing things, or if they were nomadic or sedentary.”
From Ancient to Modern Dining Practices
Students in this course explore the evolution of food preparation and storage from ancient times to modern day, analyzing dining customs from Mesopotamia in 5000 BCE through various historical periods. The curriculum examines how different societies approached dining, revealing the cultural nuances of each era.
Throughout the semester, students engage in quizzes and conclude with a group project selected from a list of ten topics. One such project might examine how social status influenced seating arrangements and even the type of bread served during medieval feudal times in Europe.
Projects and Personal Connections
Other project options include comparing the journeys of two Food Network personalities, exploring the theory of the Four Humors, or investigating a cherished family food tradition—an experience that resonates with many. As King noted, “A lot of people don’t realize that they have that thing in their family that’s food-related, which is part of who they are and who their family is.”
By the course’s end, students gain a deeper understanding of how food transcends mere sustenance, acting as a powerful cultural force that shapes interpersonal relationships and personal identity. As King observes, “At the end of the course, students come to realize that food is powerful, more than just to fuel their bodies. It moves cultures around. They learn to relate it to interpersonal relationships, even within their own families.”
The Culture and Cuisine course is available in the spring semester. For further details on this course and other unique offerings, visit the NAU course catalog.
Read More Here
