In this session, we will discuss how to incorporate the geography of food into the classroom using primary source materials. Food is an inherently geographic topic that is connected to both the natural environment and culture, making it a perfect vehicle for teaching both physical and human geography content. In this session, we will begin with an overview about teaching the geography of food, connecting it to geography and social studies standards as well as the practice of asking geographic questions and developing geographic skills. In the second part of the session, we will use the Library of Congress’ Primary Source Analysis Tool along with some freely available materials to study who eats what where. While the session is geared toward the secondary classroom, the content is easily adaptable to any grade level. Handouts will be available for participating teachers.
Secondary/High School | Food | primary sources | Inquiry
Colonnade
Gillian Acheson is a professor in the Department of Geography & GIS at Southern Illinois University Edwardsville. She teaches a variety of courses including World Regions, Human Geography, Population Geography, Spatial Thinking & Behavior, Geography of Food, and Geography and Social Justice. Her research interests are in geography education and the cultural landscape with publications ranging from map reading and comprehension to representation of women in introductory geography textbooks to the cultural landscape of cemeteries. She is a past recipient of NCGE’s Higher Education Distinguished Teaching award.
