Multi-Cultural Foods - Technology and Occupational Sciences

Expand your palate and your plate. Our Multi-Cultural Foods course, led by Certified Executive Chef Alden MacDonald, allows participants to explore diverse culinary traditions and practices from various cultures around the world. This course aims to provide students with an understanding of the global food landscape by examining the ingredients, cooking techniques, and cultural significance of dishes from different regions, emphasizing hands-on learning through cooking labs, cultural research, and tastings.

This semester will be focused on 5 cultures and how they influence our plates in the United States: Korean, Middle Eastern/Southwest Asia (focusing on Lebanon and Karachi, Pakistan), West African (specifically focusing on how the slave trade caused cultural migration of foods), Pre-colonialized foods landscape and modern pan-indigenous foods, and El Salvidorian.

• Mondays: Gain knowledge of the cultural contexts and histories behind various cuisines through lecture-based lessons followed by food preparation.
• Wednesdays: Develop cooking skills by preparing dishes from different countries and enjoying the results.

This multi-cultural foods course aims to be an immersive educational experience, combining academic study with practical culinary skills, fostering a deep appreciation for the rich tapestry of global food traditions.

For credit seeking students:

Alden MacDonald, CEC, Food Service Operations and Hospitality Leadership

• agriffus@nmu.edu
• 906-227-2601

For non-credit seeking students:

Chloe Tompkins, Continuing Education & Workforce Development

• conteduc@nmu.edu
• 906-227-2103