Lecture (LEC)

• Waiver of liability required
• Above class proper food handling procedures must be followed
• Above class graded on S/F basis only
• A small portion of this class is reserved for seniors
• First half of meeting time takes place in STDT017, and the second half of meeting time takes place in STDT018.
• Topic: INDIANA FOOD WAYS

Topic: Indiana food ways

A quick search on Indiana and food may yield items such as sugar pie, biscuits and gravy, and pork tenderloin sandwich. However, Indiana¿s rich farmland and different people who call this state home have many stories to tell. We will untangle many of these stories about the groups that have populated this area historically by focusing on their culinary contributions. In the process, we will re-evaluate the contribution of indigenous and immigrant communities; the changes brought by industrialized food consumption; and the narratives that focus on local and seasonal food. The weekly class includes a brief lecture on concepts followed by discussion as well as cooking as a group in Student Building, Room 18. We will also go on a couple of fieldtrips during class time. In the process, we will appreciate the rich traditions of the state and the diverse people who have shaped its cuisine. Learning Outcomes 1. Understand the historical and cultural geography of food in Indiana 2. Identify Indiana's food origins and cultural crossings 3. Situate Indiana¿s foodways into the greater Midwest region 3. Use culinary knowledge to increase your cooking skills 4. Refine skills for critical reading and thinking, team work, research, and writing There are no textbooks for this class. All the readings will be available on canvas. Cooking: you are not required to be expert cooks; just to be eager to learn. I will make effort effort to respect your dietary preferences.