Embargo Period
5-10-2018
Degree Name
MA in International Education
First Advisor
Raymond Young
Abstract
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 Travel Channel show, Bizarre Foods with Andrew Zimmern.
Disciplines
Anthropology | Food Science | Food Studies | International and Area Studies | Nutrition | Other Languages, Societies, and Cultures | Sociology | Television
Recommended Citation
Pederson Behrends, Kari, "Not So Bizarre Foods: Exploring the historical and cultural traditions behind the foods of France, Germany, and Italy" (2018). Capstone Collection. 3095.
https://digitalcollections.sit.edu/capstones/3095
Included in
Anthropology Commons, Food Science Commons, Food Studies Commons, International and Area Studies Commons, Nutrition Commons, Other Languages, Societies, and Cultures Commons, Sociology Commons, Television Commons