{"id":40069,"date":"2022-02-07T16:31:36","date_gmt":"2022-02-07T21:31:36","guid":{"rendered":"https:\/\/blogarchive.utc.edu\/news\/?p=40069"},"modified":"2022-02-10T17:19:08","modified_gmt":"2022-02-10T22:19:08","slug":"olive-oil-lubricates-learning-in-anthropology-course","status":"publish","type":"post","link":"https:\/\/blogarchive.utc.edu\/news\/2022\/02\/olive-oil-lubricates-learning-in-anthropology-course\/","title":{"rendered":"Olive oil enhances learning in anthropology course"},"content":{"rendered":"
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It was billed as a blind taste test.<\/p>\n

Students in the Brock Hall classroom sampled liquid refreshments provided in little, white, disposable cups, tasting each of the eight samples one by one.<\/p>\n

They sniffed. They tasted. They sniffed some more. They laughed and talked among themselves, logging notes\u2014sometimes making “ick” faces\u2014after sampling each cup.<\/p>\n

If you think this sounds like a Napa Valley wine tasting experience, you\u2019re incorrect.<\/p>\n

It was an olive oil tasting.<\/p>\n

Yes, that\u2019s a thing.<\/p>\n

\u201cFood, Society, Identity,\u201d an anthropology class taught by University of Tennessee at Chattanooga Assistant Professor Emma McDonell, featured a blind taste test of different olive oil varieties.<\/p>\n

Thanks to funding provided by a Walker Center Classroom Mini Grant, McDonell has been able to integrate high-impact practices that combine the sensorial and material aspects of cooking and eating.<\/p>\n

\u201cI applied for a Walker Center Mini Grant because, to do the kinds of hands-on activities that I wanted to do in this class, I needed funds for that,\u201d said McDonell, a cultural, economic and environmental anthropologist and a humanistic social scientist.<\/p>\n

\u201cThe goal was to have the opportunity to teach sensory learning through cooking, tasting and eating. Food, in particular, lends itself to this kind of sensory learning.\u201d<\/p>\n

For the course, McDonell has seven different in-class activities planned this semester involving tasting, cooking or eating. She said the goal is to teach students course material while also helping them understand links between abstract ideas and complex theories with personal experiences.<\/p>\n

For an early February class, she invited Charlie Kimball, owner of Zi Olive On the North Shore, to her classroom with eight different types of olive oil\u2014including one that was rancid\u2014to help students understand the nature of tastes.<\/p>\n

Kimball, a UTC chemistry major who graduated in 1972, provided shared vocabulary for discussing what one smells, then tastes.<\/p>\n

\u201cThe taste characteristics of olive oil is about the chemistry of the olive,\u201d Kimball told McDonell\u2019s students. \u201cHalf of your taste, whether you\u2019re tasting wines or tasting olive oils, is what you smell before you taste it.”<\/p>\n

During the tasting, McDonell walked around the classroom distributing the small cups.<\/p>\n

\u201cSmell before and as you taste,\u201d she reminded the students.<\/p>\n

\u201cThe olive oil tasting allowed them to see how taste is learned as they watched this expert instruct them in the different flavors that are found in each olive oil that they\u2019re tasting,\u201d McDonell said.<\/p>\n

\u201cI think it also helped get across one of the points of the week, which was about the way that certain tastes come to be seen as good and some as undesirable.\u201d<\/p>\n

McDonell said one of the things that\u2019s interesting to her about using food as a tool for learning is that people understand, at some level, the relationship between food, eating experiences and memory.<\/p>\n

\u201cAll of us have some food that, even just the smell of it, brings us back to a particular moment in our lives, whether it\u2019s from our childhood or being at grandma\u2019s house or something like that,\u201d she said.<\/p>\n

\u201cExperimental psychologists have confirmed that food has a particularly powerful ability to create memories because it engages all of our senses. So to me, there is something interesting about using food in the classroom because of how food creates memories with such power.\u201d<\/p>\n

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Charlie Kimball, owner of Zi Olive Oil On the North Shore. <\/div> <\/div> <\/div> <\/div> <\/div>\n","protected":false},"excerpt":{"rendered":"

People understand, at some level, the relationship between food, eating experiences and memory.<\/p>\n

Continue Reading <\/a><\/span><\/p>\n","protected":false},"author":1493,"featured_media":40082,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","_ef_editorial_meta_date_first-draft-date":"","_ef_editorial_meta_paragraph_assignment":"","_ef_editorial_meta_checkbox_needs-photo":"","_ef_editorial_meta_number_word-count":"","_ef_editorial_meta_checkbox_slider":"","_ef_editorial_meta_checkbox_featurette":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[61,3,122313,10170,64,72949,661],"tags":[8262,117093,620,119189,119188,119187],"class_list":{"0":"post-40069","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-college-of-arts-sciences","8":"category-community","9":"category-experiential-learning","10":"category-lectures-and-speakers","11":"category-news","12":"category-social-cultural-and-justice-studies","13":"category-students","14":"tag-department-of-anthropology","15":"tag-emma-mcdonell","16":"tag-food","17":"tag-identity","18":"tag-society","19":"tag-zi-olive-on-the-north-shore","20":"entry"},"yoast_head":"\nOlive oil enhances learning in anthropology course | UTC News Archive: Jul 2007 - 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