The Ethics and Chemistry of Food and Cooking
Reflection:
Continuing our learning in Chemistry with "The Chemistry of Food and Cooking" project, we examined the food we put into our bodies through a Humanities perspective. Throughout this project, we discussed the following essential questions: How does food in America get from the source to your plate? How does food in America's relationship with food? What are the political and economic factors that shape this relationship? How would you characterize your personal "Food Ethic"? Using books such as Michael Pollan's The Omnivore's Dilemma, watching documentaries, we were able to learn more about the food production and types of farming that farmers use to produce large amounts of food for consumers.
The interdisciplinary nature of this project helped me connect more with the chemistry behind the food and what I should be eating. It made me rethink of the choices when I make decisions when I buy food. Learning both the chemical composition and food productions. Overall, both of these projects helped me connect with both the chemistry components and humanities perspective, strengthening my opinions and knowledge. From reading The Omnivore´s Dilemma and watching the documentary FedUp, I was able to see a whole new side to food production. The whole meat production is disturbing to know what conditions the animals are placed into until they are sent off to the slaughterhouse. Looking back on my personal food ethic and the choice I made when I was younger, comparing it to the choices I make now. There´s a big difference between the two. After this project, I am able to walk away with a fresh new perspective and be able to use this the next time I got to the grocery store. |
Cookies I displayed at All-School Exhibition. The difference between the two is the amount of butter. Image 1 has less amount of butter. Image 2 contains the amount asked for in the recipe.
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