This course explores traditional cultural foods from around the world for the purpose of increasing cultural competency and effective communication with others. Foodways include but are not limited to how food is selected, prepared, and consumed. Flavor profiles and commonly used ingredients and dishes will be studied. Students will examine their own food culture, biases, and how these impact personal and professional interactions with others. Sensory experiences including tastings will expose students to a variety of flavor profiles allowing students to compare and contrast flavors. Prerequisites: FN 227.