The final chapter of the textbook dedicates the Whet your appetite and Amuse Bouche to an introduction to the use of spices and seasonings across global cuisines.
Before beginning the chapter, encourage students to reflect on what a person could learn about them from observing what they eat. Keep the question as broad as possible to start with.
This prompt is best considered on an independent basis, as the content in the course thus far may stimulate the student to consider private details about their socioeconomic status, health, or childhood experiences.
If students need additional guidance to brainstorm ideas, ask them to write a list of their meals from the previous day (again, independently and not for submission), rather than asking specific questions about food and identity to ensure they come to conclusions on their own.
Alternately or additionally, stimulate group discussion by encouraging students to brainstorm examples of cuisine, both those available to you locally and those from geographically distance locations.
How did they learn about these cuisines? Have they consumed the cuisine? When and where?
What are the defining features of the cuisines identified? Do you think these features are universally agreed upon, or variable?
Chapter 13 Learning Objectives
Identify the elements that come together to define cuisine:
Examine the role of cultural guidelines in determining cuisine
Provide examples of food preferences or practices that serve an advantage for survival or safety
Differentiate appreciation and curiosity for cuisine with cultural appropriation
Describe ways that food policy and geopolitics influence the psychology of eating:
Define and differentiate food security and food sovereignty
Evaluate the role of consumerism in the contemporary food environment
Appraise the potential for food to serve as a cultural asset
Summarize the work of Paul Rozin and the argument for the study of the psychology of eating
Compose and develop your personal food philosophy, including creative solutions for problems of the contemporary food world
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