Driving Question: How can we design modern-day nutritional meal plans that consider historical traditions, medicinal food properties, and sustainable food systems?

Interdisciplinary Themes: Culinary Arts, Sustainability, and Anthropology.

Learning Experience: During the project, students focused on creating a nutritional meal plan tailored to a specific target audience, such as a Taekwondo competitor or K-pop artist. They refined their understanding of traditional food approaches in terms of health, culture, and religion, enabling them to evaluate modern cuisine in light of its historical roots. The module also examined current food production methods, including the innovative approaches being explored by thought leaders in sustainable food systems.

To support the students’ knowledge of food, they had several opportunities to gain practical experience in cooking styles typical of Korea. These experiences provided a solid foundation for the development of their recipes. As they reflected on their experiences and the insights shared by guest speakers, the students devised their own path towards creating a meal plan that incorporated all of the key learning elements, with a focus on sustainability and health.

Summative Product: Creation of a considered meal plan informed by research and experiments developed towards an intended target audience that evidences an understanding of culture, traditional medicinal food, and future sustainable food systems

Learning Reflection: This project allowed students to explore the intersection of culture, sustainability, and nutrition through hands-on experiences and interdisciplinary inquiry. By combining research, cooking practices, and reflection, learners developed a deeper understanding of how traditional knowledge and modern innovation can coexist within food systems. The experience also encouraged students to think critically about the relationship between culture, health, and sustainability in a global context.