Stanford university school of humanities students cook the recipes of Julia children, studying history.


Stanford university school of humanities students cook the recipes of Julia children, studying history.

In this winter’s American studies class at Stanford university, students discovered the interrelationship between entertainment and education in American culture in the 1960s and 1970s. The focus was the TV chef Julia Child.

“Play America: the history of American leisure” is the first humanities course to take advantage of the Stanford teaching kitchen, which opened in 2015. Kristen Haring, a lecturer at Stanford university, has designed the course as a hands-on practice that allows her students to evaluate their children more directly.

Haring’s class reviewed key and historical information about the Julia child TV show “French chef” and watched the selection of the show. In class, students took notes on the “vegetable France road” to copy recipes in the teaching kitchen. In another ArtsCatalyst funded and complete course project in collaboration with the Cantor arts center, the students completed the digital production tool kit, to determine through kit business leisure practice what can be learned.

“These practices are historical activities that replicate to teach or introduce something,” says harling. In this way, even doing this activity at one time provides an opportunity to investigate education. ”

In this quarter, harling is teaching the material of history: from material culture to manufacturing. The course focuses on what historical knowledge is acquired through physical interaction. With Cantor arts + science learning laboratory cooperation, as well as YingBu, butch, professor of applied physics “clay problem: technology, creativity and scientific process”, the students will be copied Cantor collection of items.

Learn from French cooks.

On February 19, the class tried to answer harlin’s question: “can you learn how to cook by watching a episode of Julia’s French cooks?” David Iott, the Stanford culinary educator and director of training, attended the meeting.

The six students paired up and began experimenting with cooking vegetables. For students of different skills, kitchen practice has proved to be a good way to test the accessibility of children as a teacher, and to examine her cooking as a form of leisure.

A claim to be a more experienced senior chef history expert Michael about Kerr (Michael Jokl), said he found that even though the show was filmed in the 1960 s, Julia child is still very attractive. “He added:” even so, she doesn’t make cooking look scary. It’s very important to most people and makes her look very happy. ”

By working in the kitchen, students can successfully judge the education value of French chefs and their entertainment value because it fits the overall picture of American leisure history.

“I think her performance is a bit of fun and education,” said Matt Jeakle, an American studies major. “I feel like people in the 1960s might look at her performance and think of herself,” I would give Julia child recipes. I think the opportunity to get involved from the audience is huge because of its accessibility and how much fun it looks like. ”

Learn about American leisure.

In addition to studying the education and entertainment value of French chefs, internships allow students to delve into the past to learn more about American leisure activities in the 1960s and 1970s.

“I have a better understanding of how this exhibition will develop for the American food show. French chefs are not producing as much as cooking shows today. “Julia Child doesn’t have a TV role,” Jeakle says. “she just shows cooking and acting recipes there.

“What do you think about cooking, more broadly speaking, about American culture?” he asked the students.

Freshman Elena Lund blends children’s programming with her culinary experience with the American leisure themes of the 1960s.

“I think her performance was the great representative of American consumerism at the time, and how consumerism changed,” lund said. I think she changed the way people think about food. ”

Teacher Holly Grench added: “I see the children embody the inspirational ideals of the medium of education. While providing guidance, her audience also felt the power of her audience to try new things in the kitchen. ”

“Kids are changing the American culture and diet, just like teaching them how to cook,” harling says.


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