There are as many dietary traditions around the world as there are cultures. This course explores some of the most significant, extreme and influential cultural food practices and puts them in perspective for modern therapeutic application. This course examines how traditional and contemporary dietary practices around the world have evolved and been influenced by factors such as geography, environment, social structure, and religion. It also looks at how changing agricultural practices have contributed to changes – both positive and negative – in regional eating habits, and how cultural dietary practices are linked to patterns of health and disease.
Prerequisites: – – Semester: Fall, Winter Credits: 3 Hours: 45