CUT 2314 - American Regional Cuisine

4 SH

(Prerequisites: CUT 1114 & CUT 1124) (Corequisites: CUT 2424) Exploration of the American Cuisine concept emphasizing freshness, seasonality, nutrition, indigenous ingredients, and presentation. A thorough study into the cuisine characteristics and traditions of the various regions of the United States of America. (2 hr lecture, 4 hr lab)