Dinner Through The Ages Served By Spring 2008 Visual Culture of Food Students

As part of their final class assignment, students in the Spring 2008 Visual Culture of Food (GE10240) course cooked a dinner through the ages presented in the form of a buffet.

Under the supervision of faculty member Patrick Coué, dishes from Ancient Egypt, Greece, Rome, Mesopotamia, the Middle-Ages, the Renaissance, the 18th and 19th centuries as well as Nouvelle Cuisine were prepared and sampled.

See a slideshow of pictures from this event

The assignment was a unique experience for students to research past recipes, learn about the culture of a specific period and bring the food of a civilization alive.

Boards including ingredients used, cooking method and other valuable cultural information were exhibited to go along with the dishes.