Module #1 Introduction to the Evolution of Culinary Practices Overview of the course and exploration of the history of cooking and cuisine
Module #2 Prehistoric Cooking:The Early Days of Cuisine Discovery of cooking, early cooking techniques, and culinary practices of ancient civilizations
Module #3 Ancient Mesopotamia and the Fertile Crescent Culinary practices and dishes of ancient Mesopotamia, Sumeria, and the Fertile Crescent
Module #4 Ancient Egypt and the Rise of Bread Egyptian cuisine, the importance of bread, and ancient Egyptian cooking techniques
Module #5 The Classical Era:Greek and Roman Cuisine Greek and Roman culinary practices, cooking techniques, and iconic dishes
Module #6 The Middle Ages:Feudalism and the Emergence of European Cuisine Medieval cooking, the role of the lords kitchen, and the rise of European cuisine
Module #7 The Renaissance and the Age of Exploration Culinary innovations, new ingredients, and cooking techniques during the Renaissance
Module #8 The Age of Colonization and the Columbian Exchange Impact of colonization on global cuisine, exchange of ingredients, and culinary practices
Module #9 The Emergence of Modern European Cuisine Development of national cuisines, Haute Cuisine, and the rise of fine dining
Module #10 The Influence of Asia on Global Cuisine Culinary practices and ingredients of China, Japan, India, and Southeast Asia
Module #11 African and Middle Eastern Cuisine Culinary practices, ingredients, and iconic dishes of Africa and the Middle East
Module #12 The Americas:Pre-Columbian and Post-Columbian Cuisine Culinary practices of indigenous peoples, African influences, and modern American cuisine
Module #13 Industrialization and the Rise of Mass Production Impact of industrialization on food production, processing, and distribution
Module #14 The 20th Century:Changes in Culinary Practices and Food Culture Influence of war, technology, and social movements on food culture and culinary practices
Module #15 Globalization and the Fusion of Cuisines Impact of globalization on food systems, culinary practices, and fusion cuisine
Module #16 Sustainability, Food Systems, and the Future of Cuisine Challenges facing modern food systems, sustainable practices, and the future of cuisine
Module #17 Food Science and Technology Scientific principles, cooking techniques, and technology in modern cuisine
Module #18 Culinary Innovation and Molecular Gastronomy Culinary innovation, molecular gastronomy, and the intersection of science and art
Module #19 Food and Culture:Identity, Community, and Tradition Role of food in shaping identity, community, and cultural heritage
Module #20 Food and Politics:Power, Access, and Social Justice Food systems, power dynamics, access to food, and social justice
Module #21 Food and Health:Nutrition, Wellness, and Disease Prevention Nutrition, health, wellness, and disease prevention in the context of cuisine and food systems
Module #22 The Future of Food:Emerging Trends and Innovations Emerging trends, innovations, and future directions in food systems and culinary practices
Module #23 Culinary Tourism and the Global Food Experience Culinary tourism, food experiences, and the cultural exchange of culinary practices
Module #24 Food Writing and Storytelling Food writing, storytelling, and the power of narrative in shaping culinary culture
Module #25 Course Wrap-Up & Conclusion Planning next steps in The Evolution of Culinary Practices career
