The goal of our time together is to focus on the kitchen, which we call the kitchenroom, as a way to emphasize experiential education, of course in teaching about food but also as an important pedagogical approach for teaching any subject.
We draw from John Dewey’s philosophy of education and epistemology (theory of knowing) and the JDKI Tenets to inspire and guide our work. Understood all together, they provide the rationale for its very existence: they undergird our conviction that kitchen work (and related food work) is an essential element of a food studies class, and that such work operates as a fully integrated element, not a separate “lab component” of a class.
By the end of this session you should:
- Gain an understanding about the complex dynamics of practical and theoretical learning within an experiential setting.
- Begin to incorporate the Dewey Tenets into your teaching.
- Experience cooking, tasting, and eating as a way to learn about inquiry.
- Share how you will use food to teach something.
Online Course Component (optional)
By the end of this session you should be able to:
- Introduce yourself to the rest of the participants.
- Identify what’s important as a teacher.
- Gain and overview understanding of the Dewey Tenets and his philosophy and practice.
Learning Objectives and Outcomes
- To gain an understanding about the complex dynamics of practical and theoretical learning within an experiential setting.
- To learn the Deweyan Tenents and incorporate them into your teaching.
- To cook, taste and eat.