PEN + Food Ed: Spring, 2019.

Growing awareness.
  • Agenda

    Posted by KATHERINE SEMISCH on 4/11/2019

    April 26:

    • Thank you notes
    • Food and community, food and region, food and identity, food traditions, food and distinction: readings and discussion
    • the origins of agricultureL slide show

    April 25:

    Food lab: grits, oatmeal, spelt pancakes, and pasta.  Yummm.

    April 24:

    AWESOME presentation from Mark Fisher of Castle Valley Mill.  So much to think about.

    April 23:

    Talking about food taboo.

    Megan Miller's Ted talk.

    Discussion about crickets and what we would eat and would not.

    Dan Barber's Ted talk: geese.

    April 22: Mrs. Semisch is absent.

    Handout: food classification systems + discussion.

    Ted talk:  Dan Barber on fish.

    April 17.  Our first kitchen lab!

    Today we will meet in room C104 and begin our work on knife skills, tasting vocab, and make our first recipe:  "no recipe salad."


    April 16.

    • Handout:  from Brillat-Savarin
    • Why do you suppose this book has never gone out of print?
    • Why is pleasure important, according to Brillat-Savarin?
    • If he were to write advice for how to eat, what do you think it would be?  What in the text gives you that impression?  What kind of eater do you think B.S. would like us to be?
    • beginning taste word vocab.  Information rather than evaluation.
    • looking at food writing-- books!

    April 15.

    • contrasting 2 images of what people eat in a day: Iceland and Ecuador.  What do you notice?  Letting go of judgement, say "I see.  .  . " or "I observe.  .  .  "
    • What questions might we pose about people and their foodways?
      • What types of food predominate in a given diet?
      • What kinds of factors are most common in influencing choice such as occupation, class, notions of health, religion, region, culture?
      • Where does the food come from?  Does teh eater grow or purchase it?  is the food more or less processed?  Is it more locally produced or likely to come from futher away?
      • Who likely cooks the food?  Is the eater likely involved or separate from its preparation?
      • Is the food likely shared, or eaten by an individual?
      • Is the food likely to meet the individual or group's caloric needs?
    • Lookinga the posters of what various families around the world eat in a week.  Variety!
    • video:  What We Eat.
    • PP: plants and their parts
    • classifying our plants by the part we eat.
    • video on YouTube:  guy eating veges for the first time.  Judgement vs. observation.
    • recipe section of the NYTimes.  What recipes would you like to try?

    This was supposed to be for Thurs April 11, but somehow a lot of you were absent.  So instead, we watched this Michael Pollan video and discussed it.  On Friday, April 12, we plan to do the following:



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