Reconsidering Euro-centric Foundations in the Food and Restaurant Industry

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shannon couch (View Original)

Reconsidering Euro-centric Foundations in the Food and Restaurant Industry

The Culinary tradition is centered in European, specifically French, food traditions.  While this perspective is important, it is merely one of the many lenses through which we must consider food, food history, the Culinary tradition and the current restaurant industry.  In this  project consisting of four lessons, students will investigate bias in the Michelin Star rating system, the designations of "gourmet" vs. "street" foods, and the difference between cultural appropriation and cultural appreciation.  The project culminates  with a fusion cooking project that highlights the influence of colonialism and immigration patterns on food.  This project utilizes culturally responsive teaching strategies in order to advance equity.

Lesson 1:  Bias in the Restaurant Industry:  What's "Stars" Got to do with It?"

Lesson 2:  Gourmet Food vs. Street Food:  Says Who?

Lesson 3:  Appreciation vs. Appropriation:  Respecting Food Origins

Lesson 4:  Fusion Cooking:  Bringing it All Together

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