On completion of the course, students should be able to

(1) enhance their English listening, reading, and communicative ability
(2) express and communicate their ideas in English more confidently.
(3) apply critical thinking about food and culture
(4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.

On completion of the course, students should be able to

(1) enhance their English listening, reading, and communicative ability
(2) express and communicate their ideas in English more confidently.
(3) apply critical thinking about food and culture
(4) describe how factors such as race, ethnicity, gender, sexuality, and media affect the kinds of food we consume.

This course is inspired by task-based learning, an instructional approach where learners carry out tasks while at the same time promoting the acquisition of language. Throughout the semes-ter, there are four tasks to be completed such as food autobiographies, family recipe cooking tutorial video, mini-research project, and service learning project.

Scholarly reading articles, advertisements, and documentaries that center around food and iden-tity will be used as a springboard for class discussion and project implementation.

This course is inspired by task-based learning, an instructional approach where learners carry out tasks while at the same time promoting the acquisition of language. Throughout the semes-ter, there are four tasks to be completed such as food autobiographyes, family recipe cooking tutorial video, mini-research project, and service learning project.

Scholarly reading articles, advertisings, and documents that center around food and ident-tity will be used as a springboard for class discussion and project implementation.

Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2

Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.

Menzel, P. and D’Aluisio, F. (2008). What the world eats. Berkely, CA: Tricycle Press. ISBN 978-158264-246-2

Williams-Forson, P. A., & Counihan, C. (2011). Taking food public: Redefining foodways in a changing world. New York: Routledge.