CUL 251 - International Cuisine: World of Flavor

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

Concepts, skills, and techniques used to create global cuisine. Includes ingredients and foods from around the world. Also includes culinary techniques that incorporate culture and food traditions from Latin America, the Mediterranean, Europe, Asia, and the United States.

Prerequisite(s): CUL 130 , CUL 150 , and CUL 160 .
  

1. Differentiate the specific flavor profiles, essential ingredients and basic techniques used in each culture.
2. Identify and handle spices, spice paste and rubs unique to each cuisine.
3. Create little dishes with bold flavors known as chutneys, salsa and sambals to enhance the flavor of existing menu items.
4. Explain how to build flavor profiles unique to each country in meat, poultry, seafood, vegetables and fruits.
5. Demonstrate the techniques of each country studied to create an authentic flavor.

         A.   Geographic overview

         B.   History and culture

         C.   Pre-Columbian Food

         D.   Food after the Spanish and Portuguese conquest

         E.   Meat, soups, sauces, fish, and poultry  

         F.   Chiles, empanadas, and sweets

II.       Mediterranean and Europe

         A.   Geographic overview

         B.   Regions

         C.   Agriculture

               1.   Regional foods of France and Italy

               2.   Foods of the Rivera from France to Italy

               3.   Foods of Britain, Germany, and Netherlands

               4.   Foreign influences

III.      Asian Cuisine

         A.   Geographic overview

         B.   History and culture

         C.   Interaction with the West

               1.   Vegetables and fruits

               2.   Sauces and flavors from fermented fish to vinegar

               3.   Rice and grains

               4.   Soy to soup

IV.     India and its Neighbors

         A.   Geographic overview

         B.   History and culture of India, Nepal, Bhutan, Afghanistan, and Pakistan

         C.   Integral tastes from curry to mango and beyond

V.      United States Regional Foods

         A.   Evolving demographics

         B.   Changing food scene

         C.   European, Asian, African and Latin immigrants and related foods

         D.   Changing food scenes in America from organics to grass fed beef

               1.   Foods of the North, Northeast and central states

               2.   Foods of the South and Southwest

               3.   Foods of the West and the Pacific Northwest

               4.   Soul food