{"id":21867,"date":"2015-03-31T14:39:31","date_gmt":"2015-03-31T21:39:31","guid":{"rendered":"http:\/\/csws.uoregon.edu\/?p=21867"},"modified":"2019-11-26T11:40:08","modified_gmt":"2019-11-26T19:40:08","slug":"bread-101-wins-a-2015-pedagogy-award","status":"publish","type":"post","link":"https:\/\/csws-archive.uoregon.edu\/bread-101-wins-a-2015-pedagogy-award\/","title":{"rendered":"Bread 101 Wins a 2015 Pedagogy Award"},"content":{"rendered":"
\"Jennifer<\/a>

Jennifer Burns Bright<\/p><\/div>\n

The five-member teaching team for \u201cBread 101,\u201d an interdisciplinary Clark Honors College class taught during the 2013-14 Academic Year, has won the 2015 Pedagogy Award from the national food studies organization, the Association for the Study of Food in Society. The committee cited the team\u2019s innovative approach to teaching food.<\/p>\n

The team was made up of University of Oregon faculty members Judith Eisen, neuroscientist; Miriam Deutsch, physicist; Eleanor Vandegrift, STEM (Science, Technology, Engineering, and Mathematics) educator; Jennifer Burns Bright, literature Scholar and food writer; and Karen Guillemin, microbiologist. Jennifer Burns Bright was the originator of the Center for the Study of Women in Society\u2019s Food in the Field Research Interest Group, which helped pave the way for the UO Food Studies Program. She will be leading a conversation<\/a> with bestselling Farm City<\/em> author Novella Carpenter and teaching a writing workshop during the annual CSWS Northwest Women Writers Symposium May 7 – 9, 2015, this year aptly titled \u201cOur Daily Bread: Women\u2019s Stories of Food & Resilience.\u201d<\/a><\/p>\n

Dr. Burns Bright provided the following information about the award:<\/p>\n

Description of the Award<\/h6>\n

The Association for the Study of Food and Society, founded in 1985, with the goals of promoting the interdisciplinary study of food and society, confers five annual awards for recognition of outstanding scholarship and teaching in the field of food within the social sciences, humanities and related disciplines. Submissions in the sciences, arts and other disciplines that deal with food are welcome if they discuss food as it relates to culture and society. The ASFS Award for Food Studies Pedagogy is given to the teacher of food studies in any discipline and at any level who presents a course that uses innovative and successful pedagogical techniques to reach students. http:\/\/www.food-culture.org\/<\/p>\n

Description of the Course<\/h6>\n

HC 441: Science Colloquium \u201cBread 101\u201d was team-taught by a group of scientists and a humanist in Spring 2014 at the University of Oregon Robert D. Clark Honors College. It was an ambitious, interdisciplinary, upper-division undergraduate honors science colloquium. We approached a simple loaf of bread as an object of inquiry in the sciences and humanities to improve students\u2019 general science literacy. There were twenty honors students from different majors (with varying backgrounds in science).<\/p>\n

The course was team-taught by five instructors: Judith Eisen (Biology, Institute of Neuroscience, and Director of the Science Literacy Program), Elly Vandegrift (Biology and Associate Director of the SLP), Karen Guillemin (Biology and Director of the Microbial Ecology and Theory of Animals Center for Systems Biology), Miriam Deutsch (Physics and Oregon Center for Optics), and Jennifer Burns Bright (Comparative Literature and English). The course was taught as an overload and the Clark Honors College provided a small stipend for instruction.<\/p>\n

In the course, students explored:<\/p>\n