World on a plate

This semester, the focus of Year 9 Food Studies was World on a Plate. Students looked at how multiculturalism has affected current consumer demand and the influence on eating in Australia. Each student chose a country and investigated the historical, social, cultural beliefs, customs and the relationship to food. The unit came to an end with a much-anticipated shared banquet, where each student prepared a dish from their chosen country, extending and developing on their practical skills. Utilising the new demonstrations/classroom we were able to set up a large table where students and staff could enjoy the meal together, discussing the flavours and textures of the amazing foods that were produced. 

Student reflections

Saige:

I enjoyed having the independence to choose what we wanted to cook and then cooking it on the day. 

Jemima:

World on a Plate was a great way to learn about different cultures around the world, their customs and cuisines. After practicing at home and finalising our recipes we cooked up a storm in class. I really enjoyed this task, and it was great fun sitting down with everyone sharing our dishes! 

Tina:

I really enjoyed having the opportunity of cooking a chinese dish and I also enjoyed sharing our food. 

Jennifer:

I loved how "WOAP" became quite literal when we all had a small portion of each of our peer's foods. There were a vast variety of flavours, spices and the aroma was to die for. Overall, I think the World on A Plate task really helped us to branch out to different food varieties and really allowed us to explore how different traditions and customs can differ what goes in your food. 

Lauren:

The World on a Plate program widened my view on the many cultures and cuisines from all around the world. I was able to delve into the details of Mexican cuisine, history and culture and was then able to infuse my new knowledge into my recipe and the making and serving of my tacos. On the day, I loved being able to enjoy a meal with my classmates, enjoying a plethora of dishes and treats we had all made. I now have a greater understanding and devotion towards making eating and celebrating food all around the world. 

Melanie Ranieri

Head of Food Studies