2017-2018 Semester Catalog

CUUL 2180 Irish Cuisine and Culture

Emphasis is on terms, concepts, and methods necessary to Irish Cuisine and its culture. Topics include: historical overview of the development of Irish gastronomy/cuisine, the role of contemporary figures of Irish gastronomy/cuisine, introduction to the use of indigenous ingredients and Irish local Artisan food producers, regional cooking principles and history, and methods of Irish regional food preparation. Students will write a reflective essay based on their International culinary experiences. Laboratory demonstrations and student experimentation parallel class.


Credits

3

Prerequisite

CUUL 1110; CUUL 1120