BIOL 245 Fermentation and the Re-location of Food Systems

Food is a shared part of the lived experience of all people; thus, food provides an ideal theme through which to understand the culture and history of another nation. This course provides a culinary tour through Portugal, a nation with a rich cultural history of small-scale artisan food production. Course content focuses on understanding the creation of fermented foods, including cheese and sausage, from a biological, economic, and social perspective and appreciating the value and challenges of local food systems and large-scale commercial food production. In-country travel includes mainland trips to major Portuguese regions.