Darren Allard asked in Hospitality & Travel 22nd Nov '15:As a culinary instructor, how might we use educational research methodologies to conceptualize the form and function of schools and introduce modest changes in the instructional practices to provide a template for future goal orientation & student achievement in developing countries?
Carla Capalbo replied 23rd Nov '15:
I don't teach in institutions, but I do often help young people to explore and appreciate food culture. Equally, I didn't learn what I know from classes, but from taking the time to visit and speak to people making foods and wines, as well as chefs and others connected to this sector.View all replies to this question
Nothing can substitute for the real-life experience of going to see these things for oneself, and then asking the questions that naturally come to mind once you're there. People who work the land or make a cheese or other product may, in some cases, not be able to read or write, but they have a wealth of knowledge that they have learned from their mothers and grandmothers. And they have the dignity of those to whom our health is entrusted.
Visiting local farms and restaurants and acquiring a little bit of their know-how or wisdom will enrich us all and help us find answers to the burning questions of food production today: How healthy is our soil? What should food production be? What is sustainable? Can we justify animal 'factories'? If not, what are the other solutions? Are workers of the land being paid enough? What makes a great meal? Are the rights of native farmers and indigenous peoples being respected? Can we help provide a link between small artisan food production and high-level restaurants and markets so as to ensure that these customs are not lost? Is the bio-diversity of an area being respected?
Food is an exciting way to embrace culture as it's a culture that is alive and that affects us all. So go out into the world and explore this culture, and then spread the word about it. That's my advice in any country. After all, the so-called 'developing countries' are far richer in these traditions of food making and in knowledge about how to preserve the land than the industrialized countries that have decimated their soils and farmers with chemicals and monocultures. Try to protect and defend any local food practices that are under threat now by people and corporations who are driven by greed and short-sightedness. Then you'll be making an active contribution to helping keep this planet healthy and generous for generatins to come.