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Marie Fanelli Kuczmarski, PhD, RD
226 Allison Hall
Office Hours:
Email: mfk@udel.edu
- Course Information
- NTDT 475 Transcultural Food Habits (5 credits):
- Instructor Information
- Dr Fanelli Kucmarski initiated the Hawaii study program in 1987 and has directed this program eight times between 1987 and 2000. She has extensive knowledge of the Hawaiian culture and cuisine.
- Course Description
- During the Winter Session program, students will spend the month of January studying and traveling throughout our 50th state. There will be approximately twenty hours of preparatory instruction on-campus prior to the trip plus about twenty-one days of travel to three islands - Oahu, the Big Island, and either Kauai or Maui. Participants of the program will tour agricultural, tourism and hotel industries, visit cultural centers and museums, hike national parks and arboretums, and interact with, dietitians, nutritionists, chefs and hotel managers and other professionals from varying disciplines. While viewing the rain forest, volcanoes, natural waterfalls and multicolored beaches, experience the taste of the tropics and learn about the cultures that compromise Hawaii.
- Course Objectives
- Course Yearbook- click here to see pictures from previous trips!!!
-Travel study of transcultural food habits, habits, beliefs, customs and taboos.
-Visits to major food industries and health organizations, and interaction with indigenous populations.
-Prerequisite: NTDT 200.
- Pre-Travel Evaluation
- Pre-Travel Assignments
- Individual Paper
- Daily Personal Journal Entries
- Group Research Projects
- Sensory Evaluation of Foods
- Videos
Itinerary
Activities/Tours
Lectures
Luggage
Textbooks
Course Texts
Laudan, R. The
Food of Paradise – Exploring Hawaii’s Culinary Heritage. University
of Hawaii Press: Honolulu, 1996.
Friedman, B. and Wood, P.
Hawaii:
Eyewitness Travel Guide. Dorling Kindersley, 1998.
Kane HK. Ancient Hawaii.
The Kawainui Press, Captain Cook, 1997.
References
Resources
Island Features
General
Cuisine
