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Ms. Folendorf’s Classroom Edit display name

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This project is to encourage exploration through the world of food, reading and using international cookbooks to create global cuisine in the classroom. I am largely inspired by other cultures cuisines and want my students to also be inspired from the food they cook. I have picked these cookbooks because 1) They incorporate history and cultural information in the recipes and 2) I have been inspired by these books as well; they have essential knowledge of cooking techniques and usage of ingredients. A cookbook library is important to any chef, whether it be in their restaurant, a pantry shelf, or in the classroom. I want my students to feel inspired to create taste and appreciation for all foods. Teaching in a rural and low socioeconomic area international cuisine is quite foreign to a lot of my students. With your support students will be able to explore the cookbooks first hand and read about why rose water is used in cakes and is not just a flower or why cinnamon is used instead of chili in snicker doodles. This project gives my students opportunity to expand their own history and bring something to the table. We are all from somewhere and food tells that story. I want my students to be able to know where their food comes from and why a particular culture incorporates certain ingredients and not others. We are at a critical time in agriculture and food consumption, creating a relationship early on will only foster and promote food safety and knowledge throughout their lives.

About my class

This project is to encourage exploration through the world of food, reading and using international cookbooks to create global cuisine in the classroom. I am largely inspired by other cultures cuisines and want my students to also be inspired from the food they cook. I have picked these cookbooks because 1) They incorporate history and cultural information in the recipes and 2) I have been inspired by these books as well; they have essential knowledge of cooking techniques and usage of ingredients. A cookbook library is important to any chef, whether it be in their restaurant, a pantry shelf, or in the classroom. I want my students to feel inspired to create taste and appreciation for all foods. Teaching in a rural and low socioeconomic area international cuisine is quite foreign to a lot of my students. With your support students will be able to explore the cookbooks first hand and read about why rose water is used in cakes and is not just a flower or why cinnamon is used instead of chili in snicker doodles. This project gives my students opportunity to expand their own history and bring something to the table. We are all from somewhere and food tells that story. I want my students to be able to know where their food comes from and why a particular culture incorporates certain ingredients and not others. We are at a critical time in agriculture and food consumption, creating a relationship early on will only foster and promote food safety and knowledge throughout their lives.

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