AP World : Food for Thought - Exploring the Intersection of Food and History
An 8 week summer session using food and culture as the central focal point for an overview of the AP World course.
TeachAnew
Average rating:
4.9
Number of reviews:(56)
What's included
8 live meetings
6 hrs 40 mins in-class hoursClass Experience
US Grade 8 - 11
In this 8 week course, students will explore the intersection of food and globalization in the context of world history. This course will provide a broad overview of the AP World Course as outlined by the college board and is best for students who will be taking the AP World course in the 2023-2024 school year and want to gain an introduction to the course work, or for students with an interest in the topic. Through examining various food cultures and their interactions, students will gain a deeper understanding of the interconnectedness of global history and the role that food has played in shaping it. This course will cover topics such as the origins of agriculture, the Columbian Exchange, the Silk Road, and the globalization of fast food chains. Students will also learn about the cultural, economic, and political implications of food in different regions of the world including Asia, Africa, Europe, and the Americas. Week 1 - Week of June 12 Topic: The Origins of Agriculture - The Neolithic Revolution and the domestication of plants and animals - The development of agriculture and its impact on human societies - The spread of agricultural practices and technologies Week 2 - Week of June 19 Topic: The Silk Road - The cultural exchange facilitated by the Silk Road - The spread of food technologies and culinary practices along the Silk Road - The impact of the Silk Road on global food systems Week 3 - Week of June 26 Topic: The Columbian Exchange - The exchange of plants, animals, and disease between the Old and New Worlds - The impact of the Columbian Exchange on global food systems - The role of colonialism in the spread of new crops and food products Week 4 - Week of July 3 Topic: Food and the Industrial and Agricultural Revolutions - The impact of the Industrial Revolution on food production and consumption - The development of food processing technologies and their impact on global food systems - The impact of the Agricultural Revolution on food production and distribution - The role of scientific innovation in transforming food production and distribution Week 5 - Week of July 10 Topic: Food and Imperialism - The relationship between food and imperialism - The exploitation of food resources in colonial territories - The impact of imperialism on local food cultures Week 6 - Week of July 17 Topic: Food and World War I and World War II - The impact of war on global food systems - The role of food rationing and propaganda in shaping public attitudes towards food - The development of food preservation and distribution technologies during wartime - The impact of war on traditional food cultures Week 7 - Week of July 24 Topic: Food and the Cold War - The impact of the Cold War on global food systems - The role of food aid and food diplomacy in Cold War politics - The development of industrial agriculture and its impact on global food production - The emergence of fast food and its impact on global food cultures Week 8 - Week of July 31 Topic: Food and Globalization in the 21st Century - The impact of globalization on food systems and food cultures in the 21st century - The rise of alternative food movements and their impact on global food systems - The Green Revolution
Learning Goals
Students will learn:
- To develop an understanding of how food has played a significant role in shaping global history.
- To explore the cultural, economic, and political implications of food in different regions of the world.
- To develop critical thinking skills through the analysis of primary and secondary sources related to food and globalization.
- To gain a deeper understanding of the interconnectedness of global history and the impact of cultural exchange.
- To develop teamwork and presentation skills through group projects and presentations.
- To understand the relationship between food and imperialism, nationalism, social justice, and cultural exchange.
- To critically evaluate the impact of globalization on food systems and cultures in the 21st century.
- To understand the potential of food to promote intercultural dialogue and understanding.
Other Details
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Sources
We will use primary and secondary sources, reference books, as well as academic texts. Potential sources include the following among others:
- Roman cookbook Apicius
- the medieval cookbook The Forme of Cury
- the 19th-century cookbook The Virginia Housewife by Mary Randolph
- Marco Polo's Travels
- Samuel Johnson's A Journey to the Western Islands of Scotland
- Charles Darwin's The Voyage of the Beagle
- Franklin D. Roosevelt's "Fireside Chat"
- United Nations Food and Agriculture Organization's State of Food and Agriculture reports
- U.S. Department of Agriculture's National Agricultural Statistics Service reports
- Advertisements for fast food chains such as McDonald's
- The diary of Samuel Pepys, a 17th-century British naval administrator who wrote about his meals and dining experiences
- Ration cards from the world wars
- Victory garden designs from WWII
- letters of soldiers during World War II, who wrote about the challenges of rationing and the impact of food on their morale.
- The Cambridge World History, Volume 2: A World with Agriculture, 12,000 BCE-500 CE
- "African Folktales" by Chinua Achebe
- "Japanese Cooking: A Simple Art" by Shizuo Tsuji
- "The Ramayana" by Valmiki
- "The Complete Asian Cookbook" by Charmaine Solomon
- "The Incas" by Pedro Cieza de León
- "The Soul of a New Cuisine" by Marcus Samuelsson
- "The Art of Mexican Cooking" by Diana Kennedy
- "The Navajo Cookbook" by Doloresa Lewis
Reviews
Live Group Course
$22
weekly or $175 for 8 classes1x per week, 8 weeks
50 min
Completed by 3 learners
Live video meetings
Ages: 13-18
3-6 learners per class
