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Full-Text Articles in Food Studies
Not So Bizarre Foods: Exploring The Historical And Cultural Traditions Behind The Foods Of France, Germany, And Italy, Kari Pederson Behrends
Not So Bizarre Foods: Exploring The Historical And Cultural Traditions Behind The Foods Of France, Germany, And Italy, Kari Pederson Behrends
Capstone Collection
Not So Bizarre Foods is a summer-term program designed for upper-level Culinary Arts students from Johnson and Wales University, Providence. Unlike other programs serving students in the Culinary Arts, this unique model includes multiple locations and an internship. The proposed program features three month-long modules based in Lyon, France; Munich, Germany; and Naples, Italy allow for comparison across locations. Drawing from the theoretical frameworks of Kolb, Vygotsky, and Mezirow, the experiential, transformative curricular design combines an academic seminar, a practical seminar, and an internship placement, emphasizing the interplay between history, culture, and culinary tradition, a concept inspired by the popular …