CFAN3531
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CFAN 3531 - Shifting Sustenance: Contemporary Food Availability and Selection in England and Scotland (3 Cr.) Global Perspectives
College of Food, Agri & Natural Resource Sciences (11004)
TCOA - College of Food, Agricultural and Natural Resource Sciences
Course description
This embedded study abroad course will explore aspects of agriculture, food, and culture in England and
Scotland in comparison to each student’s experience in the United States. This course will first meet
on-campus, before our departure for a two-week experience in May.
England and Scotland have long been associated with unique culinary traditions. In England, dishes such
as “toad in the hole”, “bangers and mash”, and “spotted dick” have been thought of as unique to the
local areas, and what is a traditional dish in Scotland if not “haggis”? However, a survey from Mortar
Research (commissioned by Aldi) in 2000 found that many in the United Kingdom have not only never
tried some of these dishes, some have not even heard of them. Although some of the aforementioned
recipes have been available for hundreds of years, a shifting demographic of UK residents, access to new
food, and a decline in regional eating in the past 30 - 50 years has resulted in a paradigm shift as to what
is considered British and Scottish cuisine.
Scotland in comparison to each student’s experience in the United States. This course will first meet
on-campus, before our departure for a two-week experience in May.
England and Scotland have long been associated with unique culinary traditions. In England, dishes such
as “toad in the hole”, “bangers and mash”, and “spotted dick” have been thought of as unique to the
local areas, and what is a traditional dish in Scotland if not “haggis”? However, a survey from Mortar
Research (commissioned by Aldi) in 2000 found that many in the United Kingdom have not only never
tried some of these dishes, some have not even heard of them. Although some of the aforementioned
recipes have been available for hundreds of years, a shifting demographic of UK residents, access to new
food, and a decline in regional eating in the past 30 - 50 years has resulted in a paradigm shift as to what
is considered British and Scottish cuisine.
Minimum credits
3
Maximum credits
3
Is this course repeatable?
No
Grading basis
A-F - A-F Grade Basis
Lecture
This course fulfills the following Liberal Education requirement(s)
Global Perspectives
Fulfills the writing intensive requirement?
No
Typically offered term(s)
Periodic Spring