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- 635

Gastronomy

(3 3 cr.) - Session(s): Fall, Summer | Course

Study of the various factors that contribute to pleasurable dining will be studied. Sensory evaluation will be conducted. Students will reflect upon their own experiences with food and dining, and using critical and analytical thinking skills they will develop a greater awareness of food. Readings will be discussed in terms of their contribution to the understanding of a food and dining experience.

Contact Information
141 Johnson Hall
(919) 760-8593 
registrar@meredith.edu