Food and Culture
FOOD: HISTORY AND CULTURE IN THE WEST
Institute of European Studies and EU Center of Excellence 2010 Food Symposium K-14 Educational Resource Materials
As part of its public outreach activities, the Institute of European Studies (IES) at the University of California, Berkeley has developed curricular resource materials for K-14 educators, adapted from the proceedings of two IES events in 2010 that explored food cultures and histories. We hope these materials will serve as a point of departure for classroom discussions surrounding the topic of food in current and historical contexts for Europe and the U.S. These materials are available online at http://ies.berkeley.edu/nrc/index.html and also on the ORIAS website at http://orias.berkeley.edu/internat.html.
OVERVIEW OF RESOURCE PACKET CHAPTERS 1-3
The material in this resource packet takes up food issues that may be familiar in their American forms to U.S. students and asks how they apply to European food production and eating trends. Interest in food issues and food studies has surged in recent years, both in popular culture and at universities. Much of the anxiety that accompanies this new interest relates to food’s changing context in an expanding global food system. That is to say, it has become more difficult to know where our food comes from, and consequently, harder to feel connected to it. While there is still interest in different culinary cultures and regional cuisines, attention has also focused on the ingredients that make up any dish or product: where they come from and how they are produced. These issues are reflected throughout in the summaries included in this resource packet. Chapter 1 is based on topics that arose during the April 2, 2010 panel discussion “Food, Culture and Identity in a Global Society.” Chapters 2 and 3 are based on presentations given during the April 30, 2010 symposium “Food: History and Culture in the West,” which brought together scholars from the U.S. and Europe. The
Institute of European Studies and EU Center of Excellence 2010 Food Symposium K-14 Educational Resource Materials
As part of its public outreach activities, the Institute of European Studies (IES) at the University of California, Berkeley has developed curricular resource materials for K-14 educators, adapted from the proceedings of two IES events in 2010 that explored food cultures and histories. We hope these materials will serve as a point of departure for classroom discussions surrounding the topic of food in current and historical contexts for Europe and the U.S. These materials are available online at http://ies.berkeley.edu/nrc/index.html and also on the ORIAS website at http://orias.berkeley.edu/internat.html.
OVERVIEW OF RESOURCE PACKET CHAPTERS 1-3
The material in this resource packet takes up food issues that may be familiar in their American forms to U.S. students and asks how they apply to European food production and eating trends. Interest in food issues and food studies has surged in recent years, both in popular culture and at universities. Much of the anxiety that accompanies this new interest relates to food’s changing context in an expanding global food system. That is to say, it has become more difficult to know where our food comes from, and consequently, harder to feel connected to it. While there is still interest in different culinary cultures and regional cuisines, attention has also focused on the ingredients that make up any dish or product: where they come from and how they are produced. These issues are reflected throughout in the summaries included in this resource packet. Chapter 1 is based on topics that arose during the April 2, 2010 panel discussion “Food, Culture and Identity in a Global Society.” Chapters 2 and 3 are based on presentations given during the April 30, 2010 symposium “Food: History and Culture in the West,” which brought together scholars from the U.S. and Europe. The
Links: version published sixteen years later, titled How to Eat Well and Stay Well the Mediterranean Way (1975).