{"id":35,"date":"2019-10-14T20:05:55","date_gmt":"2019-10-14T20:05:55","guid":{"rendered":"https:\/\/wordpress.evergreen.edu\/foodag-portfolio-sp23-ball\/?page_id=35"},"modified":"2023-05-14T07:48:18","modified_gmt":"2023-05-14T07:48:18","slug":"ilc","status":"publish","type":"page","link":"https:\/\/wordpress.evergreen.edu\/foodag-portfolio-sp23-ball\/ilc\/","title":{"rendered":"ILC"},"content":{"rendered":"\n

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

Name(s): Jennifer Ball
Term: Spring 2023
Credits: 12
Title of ILC or Group Project: Tasting Spain: A Food Adventure<\/p>\n\n\n\n

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Internship Info (if applicable)<\/h3>\n\n\n\n

Internship hours\/wk:
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Field Supervisor<\/h3>\n\n\n\n

Field supervisor:
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Subcontractor<\/h3>\n\n\n\n

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

Narrative:<\/p>\n\n\n\n

Learning objective
<\/strong><\/td>		Activity<\/strong><\/td>Deliverable<\/strong><\/td><\/tr>
\u00a0Travel Abroad: Travel to 3 food regions in Spain documenting a food journey.<\/td>\u00a0This course will include travel abroad to Spain specifically the regions of\u00a0 Catalonia, Basque and Andalusia to identify and learn about the foods local to these areas and study the intersections of history, locality, social impact, accessibility and culture of each region, and their connection as a whole. This will accomplished by connecting with producers, visiting local markets and venders, museums and informational centers as well as cooking meals sourced from these areas and sharing the experience of eating through travel with others.\u00a0<\/td>\u00a0The work will be evaluated through a Culinary Journal: documenting the experience of eating through writing, images, art, recipes, location and stories of the food,\u00a0 people and places visited while traveling. This will be shared weekly during the study abroad through an ePortfolio, Instagram stories and will cumulate into a presentation in week 10 to the students in the\u00a0 Forest, Farm, Shellfish Garden program.\u00a0<\/td><\/tr>
\u00a0Strengthen writing, and storytelling by applying critical analysis and critical thinking. Strengthen research and close reading skills. Compose for personal style and voice.\u00a0<\/td>\u00a0Texts for this course include:
Shark Fin & Sichuan Pepper: A Sweet – Sour Memoir of eating in China<\/em>\u00a0by Fuchsia Dunlop,\u00a0The Basque Book: A love letter in recipes from the kitchen of Txikito<\/em>\u00a0by Alexandra Raij,\u00a0The Basque History of the World: The Story of a Nation<\/em>\u00a0by Mark Kurlansky,\u00a0Andaluz: A feed Journey Through Southern Spain<\/em>\u00a0by Fiona Dunlop ,\u00a0From Critical Thinking to Argument: A Portable Guide<\/em>\u00a0by Sylvan Barnet, Hugo Bedau, and John O\u2019Hara,\u00a0The MLA Style Guide and\u00a0Elements of Indigenous Style: A Guide for Writing by and About Indigenous Peoples<\/em>\u00a0by Gregory Younging as well as research cookbooks while traveling.\u00a0<\/td>		\u00a0This work will be evaluated by sharing discoveries and analysis of reading through weekly posts on WordPress ePortfolio and instagram, storytelling through the Culinary Journal and a 5-8 page piece of writing, including a portfolio of the writing process compiling experiences using the Culinary Journal to tell a story.\u00a0<\/td><\/tr>
\u00a0Learn WordPress to create an ePortfolio<\/td>\u00a0Create an ePortfolio in WordPress with an Instagram feed to share the work of the student through the quarter .\u00a0<\/td>\u00a0The work and information for the quarter will be shared and documented through an ePortfolio which the faculty will have access to check on workability, visibility and ease of accessibility of the work.\u00a0<\/td><\/tr>
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Evaluation of Work<\/h3>\n\n\n\n