CONGRESS CANCELED A Cook's Apprenticeship: Hands-On Workshop on Experiential Learning with Medieval Food: Practical Challenges and Classroom Management
Description
Mens et Mensa has in recent years sponsored several sessions demonstrating how scholars have incorporated experiential learning with food and foodways into medieval studies courses. While many attendees have been excited by the possibilities, they have also hesitated when considering the practical and classroom management aspects of practice. For this workshop, Mens et Mensa is recruiting instructors who have already used experiential learning with food in the classroom to lead teams of session attendees through the design and execution of a hands-on activity creating one element of a medieval meal. At the conclusion of the exercise, team leaders and participants will re-convene to sample the results, but also -- and most important – to discuss what they learned about managing such an expereintial activity in their classroom. Because we intend the workshop to help instructors overcome lingering inhibitions and add experiential learning with food to their teaching toolkit, we will survey participants at the start of the workshop and follow up with them one year later. John A. Bollweg
CONGRESS CANCELED A Cook's Apprenticeship: Hands-On Workshop on Experiential Learning with Medieval Food: Practical Challenges and Classroom Management
Valley 2 Harvey 204
Mens et Mensa has in recent years sponsored several sessions demonstrating how scholars have incorporated experiential learning with food and foodways into medieval studies courses. While many attendees have been excited by the possibilities, they have also hesitated when considering the practical and classroom management aspects of practice. For this workshop, Mens et Mensa is recruiting instructors who have already used experiential learning with food in the classroom to lead teams of session attendees through the design and execution of a hands-on activity creating one element of a medieval meal. At the conclusion of the exercise, team leaders and participants will re-convene to sample the results, but also -- and most important – to discuss what they learned about managing such an expereintial activity in their classroom. Because we intend the workshop to help instructors overcome lingering inhibitions and add experiential learning with food to their teaching toolkit, we will survey participants at the start of the workshop and follow up with them one year later. John A. Bollweg