“Bread 101″ taught as a collaboration between the Science Literacy Program, Clark Honors College, and Food Studies program was featured in the Around the O recently. The interdisciplinary course was taught by Jennifer Burns Bright, Miriam Deutsch, Judith Eisen, Karen Guillemin, and Eleanor “Elly” Vandegrift focusing on the biology, chemistry, physics, history, culture, and politics of wheat and bread.
During the term, students had the opportunity to explore the course outside of the classroom. The group took two filed trips. First up was a trip to Noisette Pastry Kitchen where the students learn from bakers. Then the group traveled to Camas County Mill to learn from growers and millers. On display were several grain varieties including spelt, rye, emmer, teff, among others. The group also learned about the milling process and got to see their stone mill in action. tudents maintained a bread starter throughout the course and tried their hand at baking.
Putting theory to practice, students created and maintained a bread starter throughout the course and tried their hand at baking. Drawing on what they learned about the biological, chemical, and physical nature of the ingredients and baking process, students wrote about their experience experimenting with different conditions and recipes. Read more about how the course transformed the students’ and instructors’ thoughts about science, nutrition, and agriculture in the Around the O article.
Three of the faculty blogged about their experiences during the term as well.
- Fairmount Neighborhood Farmers Market post about Bread Starter
- Culinaria Eugenius post about the Bread 101 course
- Eggsasparagus with several posts about the Bread 101 course and learning experience