Online course offerings in food studies have become popular in recent years, with a sharp increase in demand for online content in with the wake of the COVID-19 pandemic. But how are postsecondary scholars and educators thinking about their online teaching practice, especially as they prioritize place- and community-based knowledge and local sustainable food systems? A new article in the June 2020 issue of Food, Culture & Society considers what educators might learn from online food studies courses that use food as a “connector” to engage with students across geographical and virtual space. “Serving up food studies online: teaching about ‘food from somewhere’ from nowhere,” explores how the concept of “food from somewhere” can be an important touchstone for educators looking to build on their students’ personal experiences with food to creating meaningful learning in online classrooms.
We sat down with Charles Levkoe and Irena Knezevic, two of the five co-authors of the article, to talk about their experience teaching food studies online. They told us about the discussions that led to the article and the challenges and opportunities they’ve identified for using food as a connector in online spaces. An edited version of that conversation has been reproduced below.Continue reading ““Food is the great connector.” A conversation with Charles Levkoe and Irena Knezevic about teaching food studies online.”