Abstract and Keywords
Three editions (2000, 2003, and 2010) of Teaching Food: Agriculture, Food and Society Syllabi and Course Materials Collection, colloquially known as the ASFS Syllabi Set, contain some 1,000 pages of food syllabi and assignments from the past decade. These documents suggest that the academic study of food, as it is practiced in the classroom, is either a monkish fast or a convoluted weight loss strategy. Despite the fact that food studies is a thriving curriculum on campuses across North America, students are required to read about the subject outside of class, discuss it in class, and write about it in the form of term papers and projects. Food should not be taught not only as a subject for inquiry but also as a unique, multi-sensory tool for understanding history, culture, and society.
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