2017 Ethnocuisine

Ethnocuisine (36 hours)

Explore the complex roles of food from an anthropological perspective. Food is a universal aspect of the human experience with specific cultural, symbolic, economic, and historical corollaries.  Review the ethics and implications of food and illustrate how the peasant food of Third World nations and hunter/gatherer cuisine is far superior to a fast-food diet. Assignments include preparing a variety of food in your own kitchen from produce you buy locally in your region.

Professional Credential: Certificate of Completion


When:                  July 11-Aug 15, 2017           

Study at your own pace in this 100% online course          

Instructor:           Janet Bennion, Ph.D.

Required Text: The Omnivore's Dilemma: A Natural History of Four Meals, Author: Michael Pollan, Penguin Press.

Please acquire textbook by the course start date.

The text can be ordered online through the Lyndon State College Bookstore by following the link included here or by contacting the Lyndon State College Bookstore Store Manager, Anita A Little:

Phone:  802-626-8831

Fax: (802) 626-8967

Email: lsc@bkstr.com 


Requirements:  Basic cooking skills required with access to a kitchen for cooking and market to purchase necessary produce. Approximately seven to eight hours of reading, studying, and cooking is anticipated a week.


Cost: $329 plus food costs


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Tuesday, July 11, 2017 - Tuesday, August 15, 2017