Incorporating Social Studies in a Culinary Curriculum

John Draz CEC, CCEGoodheart-Wilcox Publisher

ACTE 2011

John Draz CEC, CCE

15+ years teaching culinary arts Founding program chair, The Culinary

School of Kendall College Co-author, The Culinary Professional

© 2010, Goodheart-Wilcox Publisher

A Cross - Curriculum strategy for Culinary Arts

Social studies is the "integrated study of the social sciences and humanities to promote civic competence."

– The National Council for Social Studies

Such courses are interdisciplinary and draw upon various fields, including sociology but also political science, history, economics, religious studies, geography, psychology, anthropology, and civics.

Social Sciences Influencing Cuisine

Major History Geography Cultural

Anthropology

Supporting Economics Religious Studies Sociology

Benefits

Social Studies Gives students tangible link through

food to history, geography, cultural studies

Culinary Arts Makes culinary traditions relevant Offers insights into authenticity of

dishes

The Outline

I. Region / CuisineII. Geographic InfluencesIII. Ethnic Cultural InfluencesIV. Historical eventsV. Important IngredientsVI. Important DishesVII. Unique Cooking Methods

Uses for the Outline

Lectures Note taking Research Writing assignments

How It Works

Example – New England Cuisine

Region / Cuisine

New England

Important !

Foodways and cuisine aren’t confined to

geographic boundaries.

Geographic Influences Topography

Rocky thin top soil Climate

Continental climate Harsh winters

Agriculture Root Vegetables Dairying Orchards

Fisheries Atlantic Seafood

Ethnic Cultural Influences Native Americans

Corn, beans, squash Maple Game

Puritans Spartan English foodways

Boiled Dinners Pies

Others Irish Portuguese French Canadian Italian

Historical Events Influencing NE Cuisine

Pilgrims landing Extension of the Columbian Exchange

First Thanksgiving America’s food holiday

Boston Tea Party Coffee becomes patriotic and popular

Triangle Trade Molasses is a popular sweetener

Important Ingredients

Meat & Poultry Cured Meats

Salt Pork Beef Brisket

Turkey Portuguese sausage

Grains Cornmeal – white flint

– “Indian Flour” Sweeteners

Maple Molasses

Important IngredientsFin Fish Cod

Salt cod Haddock Pollack Atlantic Mackerel Atlantic Salmon Flounder

Shellfish Clams Hard-shell – Quahogs

Soft shell – Steamers Oysters Mussels Scallops

Sea Bay

Crustaceans Lobster Red Shrimp

Important IngredientsVegetables Corn Beans

Pea beans Cranberry beans

Root Vegetables Beets Turnips Carrots Parsnips

W. Squash / Pumpkins Potatoes

Fruit Apples Cranberries Blueberries

Low bush

Important Dishes

•Chowder

•Oyster Stew

•Steamed Clams

•Baked Scrod

•Fish Cakes

•Poached Salmon with Egg Sauce

•Cape Cod Boiled Dinner

•New England Boiled Dinner

•Red Flannel Hash

•Boston Baked Beans

•Brown Bread

•Succotash

•Harvard Beets

•Johnny Cakes

•Indian Pudding

Unique Cooking Methods

Clam Bake

Bean Pots

Relevance of Traditional RecipesBoston Clam Chowder Yield: 1 gal.

Ingredients:50 each cherrystone clams1 quart water1/2 pound ground salt pork1 onion1.5 pounds potatoes1 quart cream or half and half3/4 ounce buttert.t. salt and white pepper1 TBS. chopped parsley

Method and Technique1. Wash clams well. Place clams in covered pot with water and steam until clams

open.2. Remove clams from their shells, and chop reserving all the cooking liquor. 3. Cut onion into medium dice. Reserve.4. Peel and cut potatoes into medium dice. Reserve, covered with water.5. Render the salt pork in a large pot over moderate heat so as not to brown.6. When fat from salt pork is completely rendered, add onions and sweat them.7. Add potatoes, clam liquor, clams and simmer until potatoes are tender.8. Finish soup by adding cream and butter; return to simmer.9. Adjust seasoning with salt and pepper. Garnish with chopped parsley.

Boston Clam Chowder Yield: 1 gal.

Ingredients:50 each cherrystone clams1 quart water1/2 pound ground salt pork1 onion1.5 pounds potatoes1 quart cream or half and half3/4 ounce buttert.t. salt and white pepper1 TBS. chopped parsley

Method and Technique1. Wash clams well. Place clams in covered pot with water and steam until clams

open.2. Remove clams from their shells, and chop reserving all the cooking liquor. 3. Cut onion into medium dice. Reserve.4. Peel and cut potatoes into medium dice. Reserve, covered with water.5. Render the salt pork in a large pot over moderate heat so as not to brown.6. When fat from salt pork is completely rendered, add onions and sweat them.7. Add potatoes, clam liquor, clams and simmer until potatoes are tender.8. Finish soup by adding cream and butter; return to simmer.9. Adjust seasoning with salt and pepper. Garnish with chopped parsley.

Draw a Direct Line between Social Studies and Food

Atlantic Shellfish

Traditional Salted Meat

Root Vegetables

Dairy Products

Boiled Dishes =

English influence

Suggested ReadingBetty Fussell I Hear America Cooking

Michael Krondl The Taste of Conquest, The Rise and Fall of the Three Great Cities of Spice

Mark Kurlansky Cod: a Biography of the Fish That Changed the World Salt: a World History The Food of a Younger Land

Tom Standage An Edible History of Humanity A History of the World in Six Glasses

Waverly Root The Food of France The Food of Italy

Questions?

Thank you!