Social Studies
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.
13-18
year olds
3-6
learners per class
$21
Charged weekly
Meets 1x per week
Runs week after week
50 minutes per class
Cancel anytime
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Description
Class Experience
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...
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.
The instructor has a BA in History with a concentration in the Ancient, Medieval, ad Renaissance eras. Instructor also has a law degree and uses analytical learning and critical thinking as the basis for lessons.
50 minutes per week in class, and maybe some time outside of class.
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
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