{"id":39,"date":"2019-10-14T19:58:52","date_gmt":"2019-10-14T19:58:52","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/eit-project-f19-val\/?page_id=39"},"modified":"2019-11-09T06:46:02","modified_gmt":"2019-11-09T06:46:02","slug":"ilc","status":"publish","type":"page","link":"https:\/\/wordpress.evergreen.edu\/eit-project-f19-val\/ilc\/","title":{"rendered":"ILC"},"content":{"rendered":"\n

Student or Group Info<\/h3>\n\n\n\n

Name: Valerie Dingman
Term: Fall 2019
Credits: 4
Title of ILC: The Agency of Tasting in Translation: Americanized Finnish Food<\/p>\n\n\n\n

Contact Info<\/h3>\n\n\n\n

Contract mode: In-Program ILC
Sponsor name: Sarah Williams<\/p>\n\n\n\n

Program of Project Description<\/h3>\n\n\n\n

Narrative: For this contract entitled The Agency of Tasting in Translation: Americanized Finnish Food there will be research into the Americanized immigrant traditions of Finnish food. The student will look into when, where, and for whom this Finnish food traditions are prepared. There will also be research into family recipes that have other cultural influences and finding traditional recipes that are very similar. The student will look into finding other “Americanized” recipes, along with how immigration to the United States has changed traditional recipes or how the Finnish immigration has changed local cuisine. The student  will be borrowing  from Emma-Jayne Abbots’ themes and methodologies in The Agency of  Eating for research protocols. The student will also be cooking and baking traditional and non traditional recipes, these meals will then be shared with friends and classmates, along with bringing in at least one traditional and one non traditional food item to class for people to try.<\/p>\n\n\n\n
Learning <\/strong>
Objectives<\/strong><\/td>		Activities<\/strong><\/td>Deliverable<\/strong><\/td><\/td><\/tr>
I plan to explore and learn about my Finnish heritage through cooking and baking Finnish dishes. <\/td>I will explore, through books, such as The Great Scandinavian Baking Book by Beatrice Ojakangas, articles, and recipes, on the traditional types of Finnish food. I will also look into when and why these foods are made, is it for a holiday, is it for a Saint? I plan to explore the tastes of these foods through finding recipes, baking or cooking, and sharing with friends and classmates<\/td>I will share this research, along with the recipes and baked\/cooked dishes, in weekly ePortfolio posts.<\/td><\/td><\/tr>
I plan to learn how and why Finnish food has become Americanized.<\/td>I will look into how immigration to the Midwest has changed and altered Finnish recipes through books, such as Ethnic American Food Today: a Cultural  Encyclopedia by Lucy M. Long. Along with looking into if other cultures been brought into Finnish American recipes. I also plan on cooking and baking family recipes, these recipes are different from traditional recipes as they have other cultural influences from Northern Minnesota.<\/td>I will share this research, along with the recipes and baked\/cooked dishes, in weekly ePortfolio posts.<\/td><\/td><\/tr><\/tbody><\/table>\n\n\n\n

Evaluation of Work<\/h3>\n\n\n\n