Trying new foods with unfamiliar flavors is an adventure in Foods Around the World. Students in this class will select recipes from foreign countries to cook and share with classmates. At the same time, students will be introduced to basic and intermediate cooking procedures, cooking vocabulary, and measurements. Cooking labs will develop culinary skills through regular practice and experience. Along with the diverse recipes, each unit will compare regional crops with diet profiles and food customs. Students will explore the role of spices and their identity in ethnic foods. A smorgasbord “banquet” will highlight each unit as students prepare assorted ethnic dishes to share. Ethnic blends of spices, form, appeal, and presentation are stressed. This course serves as an Arts Elective.