Archives for posts with tag: academia

Trying to finish a syllabus is nearly impossible. To put the pen down means to admit that your course can never be comprehensive – never conclusive. And when it comes to teaching the history of food (even in the U.S.), it feels impossible to press print. But here’s to beginning complex discussions about food somewhere!

Here is a syllabus for an undergraduate American Studies course exploring transnational American food studies I designed to teach as a distance learning option at Purdue University in the spring of 2017. Having taught a distance learning course and wrestled with how to make meaningful connections with students via the Internet, I’ve tried to use technology and interactive exercises to still make food a medium for engaging with American history and culture critically.

Food Studies Syllabus Image 1

While the course is organized around weekly readings regarding 11 key ingredients, I’ve incorporated assignments that will enable students to complete independent projects using both digital technology and oral history tools. One additional extra credit option allows students to “choose their own adventure” by documenting and analyzing an independent field trip to a site of food production and consumption wherever they are located.

Food Studies Syllabus Image 2

Weeks have been organized around 11 key ingredients, with the ultimate goal of showing how there is no one American diet. Food ingredients have been arranged in a way to capture key national discussions chronologically, from rice and sugar in connection with colonialism and enslavement to coffee and wheat in regards to modern processes of fast food production and globalization.

Food Studies Syllabus Image 3

See the reading and assignments schedule here at my Academia.edu page, where you can find the complete PDF version of the syllabus.

It was a painstakingly difficult process to narrow this course to  11 ingredients. What ingredients would you include in your course on American food histories? Any must-have readings on food history that I should include for my next course?  Share them with me!

 

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Part of my grant included my meeting and networking with Dr. Simone Cinotto, Associate Professor of Modern History at the University of Gastronomic Sciences in Pollenzo (a food studies university run by the farm-to-table organization Slow Food International).

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Dr. Cinotto arguing with a woman (who argued back) about the most recent year one could buy a pet at the market.  I stood by attentively…. 

Fortunately (!), Dr. Cinotto suggested we meet in Turin at Porta Palazzo – the largest open-air market in Europe.  Needless to say, I jumped into my rented Fiat and sped through crimson poppy-lined toll roads to make it there!  His instructions were simple:

Dear Kera can we meet at the corner of via Milano and Porta Palazzo (Piazza della Repubblica) at 11:00 am Friday? I trust you can find the intersection I am talking about on Google Maps. If you think it’s confusing let me know and we’ll choose another location.

I am 52, 6 feet, big, white hair, and black-frame looking glasses.

I responded:

Perfetto! I am 5 feet, very pale, am blind but wear contacts, and speak terrible Italia-ish, but I have seen your photo enough on various websites that I should be able to hunt you down.

See you soon e grazie!

And did I get lost?  No sirr-YES.  Yes, I got lost.  But luckily not too lost before I found him waiting patiently at one of the market’s busy entrances.  But I did spot his sterling gray locks from about 300 feet away (be impressed).

The rain-soaked streets of Turin

The rain-soaked streets of Turin – did I mention it rained that day?  What a great city to get some rain.

I apologized profusely for our delay, and he did what any Italian professor does best – he graciously extended, “Piacere” (nice to meet you), and dove right into a delightfully interactive lecture on the history of the market while we meandered through the vibrant tightly-wound alleyways of market stalls.  No time to stop and smell the roses though, since the pace moves rapid-fire, requiring you to “throw up ‘bows” to make it out of there with your wallet.

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Colorful fresh fruit at discount prices – all at your fingertips.

The market is HUGE, with more than 50,000 square meters, which works out to about a bajillion feet.  You can find more pictures and a brief history at The Wandering Epicures (this blog particularly emphasizes the fine meat selection available there).  Most importantly, what I learned was that the history of immigrants is essential to the food history of Italy.  You should actually check out Rebecca Black’s book Porta Palazzo: The Anthropology of an Italian Market, which Dr. Cinotto highly suggested I read to fully capture the rich cultural diversity of one of Europe’s main commercial spaces.

See those tiny squares? Those are food stalls that spread far and wide, inside of buildings and outside. (Photo courtesy of Wikipedia)

Needless to say, I didn’t buy anything 😦  There were too many choices and not enough time (since the market closes by about 1 PM).  You should definitely go!

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Simone and I walking through the fish market inside Porta Palazzo