Illinois Wesleyan University’s Unique Curriculum: “Food, Culture and Society”
Bloomington, Ill. – This semester, Illinois Wesleyan University students are exploring the intersection of culinary arts and cultural studies in the Petrick Idea Center’s innovative test kitchen.
Carolyn Nadeau’s new course, “Food, Culture and Society,” allows students to engage with food beyond the traditional classroom setting. Nadeau, Chair of the World Languages, Literatures, and Cultures Department, has tailored the course to include five comprehensive units that span historical and contemporary food practices.
Course Structure and Objectives
The course is structured into five units:
- Foundations – Examining the roles of food, culture, and society.
- Food Systems and Change – Exploring the evolution of food practices throughout history.
- Social and Sacred Foods – Understanding the relationship between religion and food.
- Food Activism and Social Justice – Discussing the political and economic dimensions of food.
- The Emergence of American Food Culture – Investigating how American food traditions developed.
Nadeau emphasizes that food is more than a source of sustenance. She believes that the social and economic contexts surrounding food render it a powerful topic in the Humanities.
Hands-On Learning Experience
In one recent class session, students prepared a traditional Mirrauste de manzana, a historic Catalan dish. They are also tasked with selecting recipes from archives or family collections, culminating in a comparative analysis of the dish’s evolution over time.
In addition to learning classic cooking skills, like carving a turkey and making French sauces, students reflect on their own food identities and cultural connections throughout history.
Student Perspectives
Luke Alberstett, a senior political science major, appreciates the blend of cooking and culture. He notes, “Learning how food connects to humanity across the world is essential, and this class offers that exploration.”
The course is cross-listed in both Health and Humanities, attracting 30 students this semester, who gather for lectures and practical cooking sessions.
Enrichment Activities
Beyond cooking, the course integrates movie screenings, community volunteer opportunities, guest lectures, and even a bake-off where students can showcase their culinary skills. Notable guest speakers include Gina Hunter, who will discuss edible insects, and Vivan Kong Doctora, an entrepreneur who brings her culinary heritage from China.
Kong Doctora’s session will include hands-on bao preparation, encouraging students to embrace passion and creativity in the culinary arts.
Inspirational Outcomes
The course culminates in an option for students to either write about American cuisine or contribute to an Illinois Wesleyan-themed cookbook. Nadeau aims for her students to gain a deeper understanding of food as a cultural phenomenon.
“The connections made through food can inspire students to reinvent themselves and explore their passions,” she said.
By blending academic rigor with practical experience, “Food, Culture and Society” at Illinois Wesleyan University offers students a holistic approach to understanding the complexities of food in society.
