Skip to main content

FNU 100

Canadian Cuisine: Historical Roots

This course introduces students to the historical roots of Canadian cuisine, how food has been an instrument of adaptation and the multidisciplinary ways in which food explains the human condition. Food is essential for life and the foods we consume reflect our personal, social, and cultural experiences. Throughout history and across geographic domains, food enabled humans to survive and adapt to formulate endless cuisines and to express political, religious and personal philosophies.
Weekly Contact: Lecture:3 hrs.
GPA Weight: 1.00
Course Count: 1.00
Billing Units: 1
Liberal Studies: LL







Custom Requisites


Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.

Nutrition and Food

  • FND 100
    Food Science I
  • FND 300
    Food Science II
  • FND 301
    Product Development
  • FND 401
    Social and Cultural Dimensions of Food
  • FNN 100
    Nutrition and Health
  • FNN 111
    Introduction to Nutrition
  • FNN 200
    Nutrition and Metabolism
  • FNN 201
    Nutrition Through the Lifespan
  • FNN 202
    Public Health Nutrition
  • FNN 301
    Intro to Nutrition Management of Human Disease
  • FNN 302
    Advanced Nutrition and Metabolism
  • FNN 400
    Advanced Nutrition and Health
  • FNN 401
    Advanced Nutrition Management of Human Disease
  • FNN 403
    Advanced Nutritional Science
  • FNP 100
    Introduction to Professional Practice
  • FNP 250
    Markets, Food Systems/Food Policy
  • FNP 300
    Nutrition Communication: Theory/Practice
  • FNP 350
    Interpersonal Comm/Counselling Nutrition
  • FNP 400
    Interprofessional Placement
  • FNP 500
    Advanced Issues in Nutrition
  • FNP 550
    Introduction to Dietetics Practice
  • FNR 100
    Introduction to Research and Statistics
  • FNR 201
    Research Methods and Statistics
  • FNR 310
    Senior Quantitative Research Project
  • FNR 320
    Foundations of Qualitative Research
  • FNR 400
    Independent Research Study I
  • FNR 401
    Independent Research Study II
  • FNS 200
    Quantity Food Management
  • FNS 250
    Introduction to Food Systems
  • FNS 400
    Food Service Systems Management
  • FNU 100
    Canadian Cuisine: Historical Roots
  • FNU 101
    Food Practices and Policy