Course Description
Summary
What is the transformative power of food and how did the invention of pottery contribute to innovations in cooking? We will look at how anthropologist Claude Lévi-Strauss’s culinary triangle analyzes three interrelated aspects of the food: raw, cooked and rotted and mechanisms of natural and cultural transformations of food. We will also examine how the evolution of ceramic pot fits into the cultural dynamic of culinary development and aesthetic expression. This class will incorporate collaborative activities using culinary experimentations and skillsharing.
This class may also be taken at the 4000-level. Please see prerequisites as listed below.
