1. Incorporating Social Studies in a Culinary Curriculum John Draz CEC, CCE Goodheart-Wilcox Publisher ACTE 2011

2. 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

3. 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.

4. Social Sciences Influencing Cuisine Major History Geography Cultural Anthropology Supporting Economics Religious Studies Sociology

5. 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

6. The Outline I.Region / Cuisine II.Geographic Influences III.Ethnic Cultural Influences IV.Historical events V.Important Ingredients VI.Important Dishes VII.Unique Cooking Methods

7. Uses for the Outline Lectures Note taking Research Writing assignments

8. How It Works Example – New England Cuisine

9. Region / Cuisine New England Important ! Foodways and cuisine arent confined to geographic boundaries.

10. Geographic Influences Topography Rocky thin top soil Climate Continental climate Harsh winters Agriculture Root Vegetables Dairying Orchards Fisheries Atlantic Seafood

11. Ethnic Cultural Influences Native Americans Corn, beans, squash Maple Game Puritans Spartan English foodways Boiled Dinners Pies Others Irish Portuguese French Canadian Italian

12. Historical Events Influencing NE Cuisine Pilgrims landing Extension of the Columbian Exchange First Thanksgiving Americas food holiday Boston Tea Party Coffee becomes patriotic and popular Triangle Trade Molasses is a popular sweetener

13. Important Ingredients Meat & Poultry Cured Meats Salt Pork Beef Brisket Turkey Portuguese sausage Grains Cornmeal – white flint – Indian Flour Sweeteners Maple Molasses

14. Important Ingredients Fin 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

15. Important Ingredients Vegetables Corn Beans Pea beans Cranberry beans Root Vegetables Beets Turnips Carrots Parsnips W. Squash / Pumpkins Potatoes Fruit Apples Cranberries Blueberries Low bush

16. 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

17. Unique Cooking Methods Clam Bake Bean Pots

18. Relevance of Traditional Recipes Boston Clam ChowderYield: 1 gal. Ingredients: 50 eachcherrystone clams 1 quart water 1/2 poundground salt pork 1onion 1.5 poundspotatoes 1 quartcream or half and half 3/4 ouncebutter t.t.salt and white pepper 1 TBS.chopped parsley Method and Technique 1.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.

19. Boston Clam ChowderYield: 1 gal. Ingredients: 50 eachcherrystone clams 1 quart water 1/2 poundground salt pork 1onion 1.5 poundspotatoes 1 quartcream or half and half 3/4 ouncebutter t.t.salt and white pepper 1 TBS.chopped parsley Method and Technique 1.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

20. Suggested Reading Betty 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

21. Questions?

22. Thank you!