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This course is designed to integrate students' culinary studies, and laboratory experience using food science, aesthetics, and sensory perception as frameworks. Innovative Gastronomy is an examination of taste, cooking methodology, ingredients, flavoring techniques and a study of the relationship between food, art, style and techniques.
This course examines cultural constructs of place, purpose, and position through the lens of turangawaewae. This Māori word is made up of two important ideologies (1) tūranga or place of standing, and (2) waewae or feet. Combined, the word is often translated as 'a place to stand.’ Tūrangawaewae are places where we feel especially empowered and connected. They are our foundation, our place in the world, our home.