Considering Delight in Dietary Diversity As Potential Contributor to Health
Chera, Madeline. 2012. “Variety as the Spice of Life: Considering Delight in Dietary Diversity as Potential Contributor to Health." Paper presented in “Pleased to Eat You: Exploring the Scope of Pleasure in the Foodscape,” at American Anthropological Association 111th Annual Meeting, San Francisco, Nov. 2012.
A PhD student at University of Cincinnati recently invited me to speak at an exciting program they have in the College of Arts and Sciences there. From what I understand, it's a course that's focused on Public Careers, which are contrasted with academic careers.
All my courses incorporate significant utilization of technology, and I have pedagogical and practical training in teaching online. I am eager to expand my digital engagement with students and apply what I know about teaching with technology on a larger scale.
I am currently conducting SoTL research based on data I collected in my Culture & Society courses during AY 2018-2019. This IRB-approved study focuses on the mechanisms through which students come to challenge their ethnocentrism and internalize cultural relativism.
I am trained and experienced as a Food Studies academic, but did you know I have had a number of other jobs in local food systems?