In a general sense, university courses on food usually allow students the opportunity to acquire basic knowledge of food history, practices, and culture, but for Patrizia La Trecchia, an associate professor in the Department of World Languages at the 黑料老司机, the basics are just the beginning.
鈥淚 have been teaching such courses for almost a decade, while also allowing students to apply the theoretical knowledge of gastronomy they gained to their kitchen practice,鈥� she says. 鈥淚n my current semester course, Food Culture in the Mediterranean, students expand their critical understanding of Mediterranean culture through its foodways, or where food in culture, traditions, and history intersect. They use food knowledge to broaden their critical thinking and global perspectives. They analyze modern-day issues, controversies, and strategies in the food world. They write about their relationship with food and they apply critical thinking to food and foodways through a variety of selected readings, current articles, class discussions, food journals, recipes, field trips to ethnic markets and stores, and personal and practical experiences.鈥�
Patrizia La Trecchia
La Trecchia says the students also go on to produce an ePortfolio for assessment that
is comprised of their writing samples (a food memoir), phot