Welcome sign to Food studies showcase. Photo by Justin Wong.
This week’s class offered a rich exploration of foodways through the lens of individual projects. Foodways are the cultural, social, and economic practices that surround production, preparation, sharing, and consumption of food. Food is more than just a means to make yourself full; it carries a deeper meaning for many. The presentations illuminated the deeply personal and cultural connections we have with food, as well as the broader societal dynamics that shape these relationships.
It was quite interesting to hear the various projects from my classmates. Each presentation revealed a unique perspective on how food intersects with identity, tradition, and history. For instance, one student shared their experience with ravioli making, emphasizing its role in family traditions passed down and cultural pride. Another highlighted the impact of cultural assimilation on foodways and the importance of access to cultural foods. These projects brought to light the intricate ways food reflects and shapes our lives, offering a glimpse into the diverse experiences that unite us through shared meals.
Students looking at posters from food studies showcase. Photo by Justin Wong.
A lot of the presentations connected to many of the various themes that we have covered throughout the semester. For example, themes of ethical consideration of food sourcing were echoed in stories about traditional and sustainable agricultural practices. We also had a class discussion about hunger, access, and sovereignty, which brought a deeper understanding of systemic barriers to food equity, a topic that surfaced in multiple presentations. Specifically, access to fresh produce versus cheaper canned alternatives highlighted the real-life challenges many face. These connections illustrate the interconnectedness of personal foodways and broader food systems, as well as the importance of addressing inequities within these systems.
My favorite part of the food studies showcase was seeing the visual aids from everyone’s presentation. The visual aid component really enhanced the experience of each listener. I loved that everyone had taken a different approach to visualizing their foodways projects. Some people used collages with attached 3D elements, some used maps to illustrate food origins, and even some people used high-level photography to show recipe steps. By the end of each presentation, I had a good idea about what food meant to the presenter’s interviewee and what each dish looked like. By the end of the event, I had even written down some of the dishes to try in the future.
I encourage you all to step out of your comfort zone and learn about your friends, family, or even a stranger’s foodway lens. It’s through these stories that we can appreciate the diversity and richness of each other’s foodways. For more information about our class please read this recent article in Dickinson Today!