1. DEPARTMENT OF NUTRITION AND FOOD SCIENCES
Exploring Cultures by Making Food: a Cultural Recipe Analysis Assignment
Pallavi Panth, PhD, Monique J. LeMieux, PhD
The Course
Student Instructions and Prompt
Student Feedback on Assignment
NFS 3173 Culture and Food is a global perspective junior level course that looks at societal and cultural factors that influence food habits and nutrition status individually and globally. Students apply knowledge of cultural food habits related to nationality, ethnicity, and religion in communication and decision making. Throughout the semester, students complete several assignments that help them to “dive deeper” into their chosen culture. The cultural recipe analysis is one such assignment.
Students are asked to write a 3-5 page paper (not including references) analyzing a dish that they made from the culture they selected.
Elements of the Paper
"I took this assignment as a stepping-stone to help me start trying new recipes with the hope to be more adventurous with my food choices. I had every intention to keep an open mind when it came to selecting a recipe, so the recipe I chose was something I had been wanting to try--lentil soup. I was pleasantly surprised at how tasty it was despite it taking several hours to prepare.“ - Desiree P.
“For my Food and Culture cultural recipe, I made Vietnamese Spring Rolls. Making this recipe allowed me to learn how to prepare something different and explore another culture's food.” – Jean R
“The cultural recipe project truly helped me to step out of my culinary comfort zone. I chose to cook a traditional Japanese Miso soup. My dish turned out so well that it inspired me to continue to explore cooking with different cuisines!” -Gale N
“I have enjoyed the cultural experience of my class, Food and Culture, with Dr. Panth. She has encouraged the class to connect to a different culture and learn more about it through different activities this semester.” - Anonymous
1) Introduction
4) Compare and Contrast
Student’s cultural identity
Cooking/ prep methods
Culture of recipe chosen
Traditional flavor notes and principles
Why this recipe was chosen
Typical staple foods
Meal/eating patterns/ habits
2) Preparation Methods
Step by step description of prep
5) Discussion
How did student’s cultural perception affect perception of food prepared
3) Sensory Evaluation of Recipe
6) References
All references must be in APA style
7) Picture of dish prepared
Objectives and Background
Background:
Students are asked to clearly understand and be able to define the following
staple foods/ pantry items
common flavor notes/ seasonings & herbs traditional used
traditional cooking/ preparation methods of the culture
traditional eating/ meal patterns
Objectives:
Finding an "authentic" and "traditional" cultural recipe from the culture other than their own
Preparing the recipe for themselves and a friend or family member
Taking a photo of the recipe to include in the report
Completing a sensory evaluation of the prepared dish
Resources Used:
Course textbook
Ethnic book or published book on chosen culture
Reference of choice/ internet resources
Examples of Completed Assignments
Did you know? The TWU Library has the World's largest Cookbook Collection