As a first year Home Economics teacher in rural Northern California I have a lot to teach my students about food culture around the world and even what they are eating at home. My students love to cook and their creativity in the kitchen is inspirational. Expanding their senses and knowledge through food is a lifelong exploration and something I am committed to enhancing.
Exploring the world through cookbooks.
I want them to keep exploring and be inspired by other cultures, traditions, and uncommon foods not found in our area. 50% of our student population is on free and reduced lunch, and eating two meals a day at school- meaning they are not eating home cooked meals or learning about where their food comes from. By learning through outsides resources we as a classroom can heighten our awareness to world agriculture and foods. This class is one of the only opportunities they have to learn, cook, and experiment with new foods.
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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