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Course Description

Instructor: Michael McDavid

When many people today consider the American South, they often think first of traditional Southern food. Southern classics like fried chicken, biscuits, collard greens, and coconut cake are known everywhere. In this course the instructor, a lifelong southerner who grew up eating traditional fare every day, will explore some of the many traditions and history of Southern cuisine. We will discuss different aspects of Southern cooking, such as food availability and regional differences. If you have ever wondered why Southerners traditionally loved cornbread, overcooked their vegetables, and skillet fried any meat available, this is the course for you. 
 
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Enroll Now - Select a section below
Section Title
Pork, Peas, and Pone: A History of Southern Food Traditions
Type
Classroom
Days
T
Time
1:30PM to 3:00PM
Dates
Aug 06, 2024
Schedule and Location
View Schedule
Contact Hours
1.5
Location
  • Century Center
Delivery Options
Classroom  
Course Fee(s)
Tuition non-credit $10.00 Click here to get more information
Drop Request Deadline
Jul 30, 2024
Transfer Request Deadline
Jul 30, 2024
Section Title
Pork, Peas, and Pone: A History of Southern Food Traditions
Type
Online (Instructor-led)
Days
T
Time
1:30PM to 3:00PM
Dates
Aug 06, 2024
Schedule and Location
View Schedule
Contact Hours
1.5
Location
  • Zoom (Eastern Time)
Delivery Options
Online (Instructor-led)  
Course Fee(s)
Tuition non-credit $10.00 Click here to get more information
Drop Request Deadline
Jul 30, 2024
Transfer Request Deadline
Jul 30, 2024
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