Scaffolding expertise with all five senses: teaching cuisine critically

ABSTRACT

This article describes out method for “scaffolding expertise” that we used in our team-taught critical food studies course. We believe this technique allows students to not only gain knowledge about a particular food, but also models scholarly production of expertise on a small scale. It gives students an idea of what it means to be “experts” helping them to develop a more critical eye toward those who claim that title in other contexts.

KEYWORDS:

• Pedagogy
• food
• expertise

Additional information

Notes on contributors

Clare A. Sammells

Clare A. Sammells is an Associate Professor of Anthropologywhose research focuses on tourism and Bolivian cuisine. 

Philippe C. Dubois

Philippe C. Dubois is Professor of French & Francophone Studies whose research focuses on masculinity, queerness, and vegetarianism in French gastronomy.