Plants for People: Herbs, Spices, Flavoring
TPSS 120C
Faculty:
Theodore Radovich
Goals:
To develop in students an understanding of the origin, culture and use of herbs, spices and flavorings.
Pre-requisites:
Consent
Course organization:
Tentative Lecture Schedule (Spring 2016):
January 12 Introduction, geographic origins, world market
19 Overview of medicinal use and human sensory perception
26 Field trip to Lyons herb garden
February 2 Plant culture for sustainable production
9 Harvesting and processing practices
16 Cooking with herbs and spices
23 Field trip to KCC herb garden
March 1 Nutritional value
8 The mint family
15 Cinnamon, allspice, cloves, curry
22 Spring Break
29 Ginger, turmeric, cardamom, saffron
April 5 The Onion family
12 The Peppers
19 Misc. herbs and edible flowers
26 Planning the kitchen herb garden
May 3 Student reports and presentations
Other:
Does not count towards TPSS major.