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Essential Questions for our food study and The Omnivore’s Dilemma:
● How does food in America get from the source to your plate?
● How do we characterize America’s relationship with food? What are the political and
economic factors that shape this relationship?
● How would you characterize your personal “FOOD ETHIC”? What factors influence this
ethic (ie. financial, health, environmental, cultural, moral, etc.)? How does your personal
relationship with food impact your happiness and well being?
Ethic:
a : a set of moral principles : a theory or system of moral values <the present-day materialistic
ethic> <an old-fashioned work ethic> —often used in plural but singular or plural in construction
<an elaborate ethics> <Christian ethics>
b plural but sing or plural in constr : the principles of conduct governing an individual or a group
<professional ethics>
c : a guiding philosophy
d : a consciousness of moral importance <forge a conservation ethic>
THE PROJECT:
In groups, you will collaborate on a multi-course dinner that shows your enduring
understandings from Chemistry and Humanities. This meal is the project AND the exhibition,
and your diners/audience should learn about science and the ethics of sourcing your
ingredients. We will shape the vision for this event together as a class and document it well in
order to present it at All-School Exhibition.
As individuals, you will write a reflective personal essay that exposes your own emerging food
ethic as an eater in American society.
THE PROJECT:
In groups, you will collaborate on a multi-course dinner that shows your enduring
understandings from Chemistry and Humanities. This meal is the project AND the exhibition,
and your diners/audience should learn about science and the ethics of sourcing your
ingredients. We will shape the vision for this event together as a class and document it well in
order to present it at All-School Exhibition.
As individuals, you will improve a recipe by experimentally evaluating the manipulation of one
or more variables in the preparation and cooking processes. You will then create an artifact to
showcase your understanding of the relevant chemistry for your portion of the meal and the
tests you conducted to optimize the recipe for your portion of the meal.
April: macromolecules, bonding, how structure affects properties, relevant independent study
4/6 Final Lab(TBD) at FLC
4/10 SAT Test
4/17 CMAS Testing
Week of April 23-27: The Meal, All-School Exhibition (4/26), Reflection Writing