In the final two weeks of Food Lover’s Guide to Culture, pupils were given the opportunity to make anything they wanted, so long as it represented their culture. they also had to do a presentation about it afterwards, to explain why they choose it, the origin and cultural root, shopping for ingredients in the wet markets, how to make it, feedback from others and personal reflections.

We had a really good mix of traditional foods from all parts of Asia, England and Australia and a few fusion dishes which incorporated different aspects of the pupils heritage.

Below is the link to my favourite video presentation by Goldie Wong , who really incaptulated what the course was all about.


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