Session 1.2: Why Good Food Makes for Good Learning

          Whereas the first concurrent session positioned gastronomy as an object to be studied,  the second concurrent session took the opposite approach and asked professors to consider the value of gastronomy as a pedagogical aid in the study of language, literature, and culture. In this section of the proceedings, our authors describe their own experiences with introducing food into  the classroom and explain how gastronomy opens up innovative learning opportunities that can enhance student experience in both traditional and emerging university courses.

          In “La gastronomie au service de la pédagogie actionnelle dans les programmes du Français Langue Seconde (FLS),” Caroline Lebrec focuses on the implicits of communication when it comes to expressing a targeted culture through experiential learning.

          In “Tasting the Roots of Western Civilization: A Study Abroad Program in Cilento,” Emanuele Occhipinti reflects on a new global education program that combines the growing interest in Food Studies with hands-on experiential learning strategies. Innovating on traditional study abroad programs, Occhipinti pairs classroom teaching with guided visits to national parks, museums, and culinary workshops, providing a synesthetic experience of the Cilento region that allows students to discover the roots of Italian culture for themselves.