The History of Food and Culture is a course designed to introduce students to food's place in the culture and history of selected world geographical areas (regions may change with each new offering of the course). The student will mix learning in the classroom and/or online and in the culinary lab. Elements of culinary science, history, anthropology, religion, and geography will be included in course materials. This class may be repeated once for elective credit. MNTC Goal Areas: (5)History/Social Behavioral Sciences and (8)Global. Prerequisites: None. Credits: 3(1.5 lec/1.5 lab).