This is a working document that all group members can contribute to developing.
It might be possible to hook up with some existing programs who have curricular materials they might want to share through Curriki. Possibilities could include:
Slow Foods schools program (domestically, Slow Food Missouri, St. Louis
NYU -- Food Studies program
The big list of curriculum development ideas to be generated by Food & Society group members on Curriki as we start to figure out what interests us in this undertaking...
One way is to stream a list of notions and organize them later:
--near extinction and return of buffalo
--cooking in cultural studies
--cooking in language studies
--malnutrition and hunger
--life skills: making a food budget
Another way is to list and categorize/define topics of any scope in a table like this...
| Concepts & Skills|| Subject Areas|| Content Covered|
|proportion / ratio, volume|| math|| taste test|
| genetics|| biology||genetically engineered foods food science, agriculture|
| mapping|| geography||sources of foods we eat regions, countries|
| research, statistics|| media, advertising|| Elsie the Cow|
| ||history, popular culture||food introduced at Worlds Fairs|
| || ||food practices in religions|
| || ||food in film and literature|
| || ||food policy in the U.S. |
| || ||behavioral studies on food |
We could also start organizing concepts based on grade bands, i.e., age appropriateness and integration with standards or core scope and sequence: