Regional And International Cuisine (CRT 2050)

Term: 2020-2021 Academic Year Winter Term

Faculty

Laura Marguerite WilliamsShow MyInfo popup for Laura Marguerite Williams

lwilliams@socc.edu

Office hours: 

Monday- Thursday 1-2pm 

Friday 9-10am in person or Zoom available

Emails- 

I will get back to you within 48 hours M-F

Please feel free to email me anytime. I will do my best to get back to you on the weekends or by Monday at the latest. 

Office Phone- 541-888-7302  

Schedule

Mon-Tue-Wed-Thu, 8:00 AM - 12:50 PM (1/4/2021 - 3/18/2021) Location: NC OCCI 136

Description

This course will focus on various International and American regional cuisines. Students will develop a working understanding of local products, traditional ethnic recipes and kitchen tools indigenous to various regional cuisines. The course will include the cuisines from national and international regions including New England, Louisiana, New Mexico, Florida, France, Italy and Scandinavia. Also included are the cuisines of China, Japan, Vietnam, Thailand, Greece, Spain and Portugal, Germany, Morocco, India, Mexico, The American Southwest, New Orleans, Cajun and Creole, and the Midwest Heartland.