SC - Fw: Culinary History On-Line Course

[Jennifer Conrad]

Found this on the rec.food.historic list and thought some folks might find
this interesting?

Luveday

"Understanding the history of the dish you are preparing will allow you to
put a little more of your heart and soul into what you're cooking."--Chef
Jimmy Schmidt
- -----Original Message-----
From: ASmith1946 <asmith1946 at aol.com>
Newsgroups: rec.food.historic
Date: Tuesday, December 15, 1998 12:21 AM
Subject: Culinary History On-Line Course


>
>
>Just a short note to report that I will be teaching an on-line course,
>"Introduction to Culinary History: From Marcus Apicius to Julia Child"
through
>the New School in New York. It begins in late January. It can be taken with
or
>without credit. For more information about course registration, contact the
>DIAL program at: www.dialnsa.edu
>
>Andy Smith
>
>The official course description is:
>
>An overview of Western culinary history, from antiquity and the
civilizations
>of the Mediterranean Basin through the Renaissance in Europe and the
confluence
>of New World and Old World foods to the culinary multiculturalism and
global
>cuisine of today. Presentations are varied and include lectures, and
>discussions of readings drawn from the works of writers who have pioneered
the
>field. (3 Credits)

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