[Sca-cooks] Culinary History - was: National Kick Back and Relax Day

[kingstaste at mindspring.com]

> Christianna - trying to reconcile 3 different curricula into one class and
finding that
> throwing out the textbook seems like the most logical step...

Darlin', throwing out the textbook is always the most logical step.  Lesson
plans always go down better with a little libation of your choice.
Mairi Ceilidh, former teacher who loved it and is SO glad it's over

So I'm supposed to teach these kids (among other things):
Cuisine - discuss differences and similarities of various types of
international and regional cuisines

and

Culinary History - Beginning to present - discuss culinary history from
beginning to present trends.

Now, I have a total of 10 class hours to do this (these topics aren't even
addressed in the text book I'm currently using as a doorstop).  We all know
I could take all ten hours and never make it out of the Middle Ages :)
How far back is relevant?  These course objectives are vague enough to be
maddening, but hey, it's my call so I get to pick the course materials at
this point (throwing out the textbook is sooo liberating!)
Here are my thoughts:
Biblical, spices & spice trade, medieval, influence of the Crusades, New
World Foods, Escoffier, industrial revolution, WWII, processed foods,
diversity/ethnicity, health and diet crazes, genetic engineering -
Does that sound like a good overview?
My head is spinning from the enormity of this particular task - this topic
really needs at least one whole semester, but that isn't the scope of this
class - overview, think overview - breathe, breathe...
Christianna