Abstract:
For this six credit program, the student will engage in workshops and dinners at the 2017 Slow Food Conference in Denver, CO to see how the Slow Food Movement impacts the way people view food. The student will discover what unique taste experiences can be gained from small, local, and craft food/beverage businesses. As well as, how these products are made. The student will also visit small businesses like breweries and distilleries. Tours and observational activities of Farm-to-Table restaurants will also take place to determine what makes a farm-to-table restaurant successful. Finally, the student will observe how terroir is showcased within the various food products.
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