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This article focuses on teaching and mentoring course-based undergraduate research in a vocationally focused higher education setting. At the Culinary Institute of America (CIA), students are immersed in hands-on experiential classes. Their education begins with basic culinary techniques, and they gradually progress toward more specialized cooking skills such as the techniques of specific world regions or the production of specialty products such as chocolates and wedding cakes. The author discusses pedagogical techniques used to teach these learners, who are not the usual participants in independent research projects during a senior capstone. This article examines how to blend and utilize hands-on, experiential activities as part of teaching data gathering and the research process.

Ellen Oxfeld’s volume is an insightful look at the foodways of one village in Guangdong Province, China. The purpose of this book is simultaneously simple and profound: Oxfeld’s aim was to explain ...

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many morepedagogical features such as learning objectives, discussion questions, suggested readings, and a glossarya companion website offering lesson plans, worksheets, and links to additional resources. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

Growing up in a Cantonese Chinese-American household, my extended family would often meet for dim sum on weekends. We would gather around a large table and lie in wait for dim sum servers to come b...

Review of Foodies and Food Tourism, Donald Getz, Richard Robinson, Tommy Andersson and Sanja Vujicic (2014) Oxford: Good Fellow Publishers Ltd, 239 pp., ISBN: 9781910158005.