Innovators of American Cuisine: A History of the Culinary Arts in the U.S.

This course explores the history of American cuisine, focusing on key innovators and culinary trends. Students will learn about the evolution of food culture in the U.S., the impact of immigration on American dishes, and the development of regional cuisines. The course covers topics such as the farm-to-table movement, fusion cuisine, and the rise of celebrity chefs. Through lectures, readings, and discussions, participants will gain a deeper understanding of the cultural, social, and economic factors that have shaped American food traditions. This course is designed for food enthusiasts, culinary professionals, history buffs, and anyone interested in exploring the rich tapestry of American gastronomy.