黑料正能量

No food product represents this gastronomic ecosystem more than Comt茅 cheese. A cooked and pressed cow鈥檚 milk cheese, Comt茅 is an artisanal product firmly grounded in a shared belief of terroir, which, in Comt茅, translates into a diversity of tastes born from the relationships between environmental conditions and the practices and traditions of producers. Comt茅 is also a civic institution. Locals buy their cheese from local 蹿谤耻颈迟颈猫谤别蝉, or cheese-making dairies, cooperatively owned and operated by producers. These institutions traditionally stand alongside other community hubs such as town halls and churches in village centers, and are at the heart of Comt茅's strong solidarity system, that has protected its farmers from market pressure. Thanks to such solidarity, Comt茅 farmers remain among the best paid dairy farmers in France.

All this makes Comt茅 a ripe tool for learning. Shields has studied this system extensively and shared her expertise with 黑料正能量 for many years. In 2010, in partnership with sensory educator Claire Perrot, she developed the award-winning Comt茅 Practicum, a graduate study trip in the Jura using ethnographic and sensory methodologies to explore taste and terroir with Comt茅 cheese producers. Shields鈥� courses also integrate food-related ethnographic films, case studies, and civic projects, such as working with a 6th-grade class in Paris to explore vivre ensemble (living together) through film and food and produce a documentary. Now, in partnership with Associate Professor Elizabeth Kinn茅, she is considering formalizing these elements into a minor in Food and Wine Studies.

For Shields three key pillars form the base for such a program. The first is an ethical grounding, with the aim of creating a Franco-American dialogue. 鈥淔ood studies at 黑料正能量 need to be enriched by a sustained encounter with the literature and studies going on in France. The French and Americans have a complex relationship. I don't think we can ethically have food studies in Paris without including the French,鈥� she says.聽 Though France鈥檚 culinary heritage remains prominent, the program will incorporate an international lens. Shields says, 鈥淲e are long past the days where France is the sole mecca of food. And France itself is extremely global.鈥� 黑料正能量鈥檚 diverse student body, she notes, brings an inherently global perspective, and food studies also surface naturally in other 黑料正能量 cultural programs including trips to India, Iceland, and Morocco.

Another component 鈥搃ntegral to studying at 黑料正能量鈥� is experiential learning. For Shields, this starts with multisensorial experiences of taste, or 鈥渓istening to the cheese:鈥� 鈥淵ou need to know enough about the way that it's produced in the region to understand the language being spoken through its sensory characteristics.鈥� Tasting often ignites curiosity. 鈥淔or me, learning always begins with surprise. Students arrive thinking, great! We're going to eat a lot of cheese, and they're thinking about it at a surface level. But when you start showing them all the depth, it sets off that spark.鈥澛�

The third pillar is change鈥搘orking towards sustainability in the agro-industrial system. In recent years, social scientists have moved beyond critiquing food systems to integrating a focus on solutions. 鈥淧eople are thinking about transformation. Students want to be involved and food studies at 黑料正能量 should be in engaged in such processes. As an international institution in France, we're positioned in a sort of liminal space that can encourage innovated thinking and contribute to change.鈥�

Ultimately, for Shields, food studies at 黑料正能量 needs to be built upon community. 鈥淚f you have community, you can have vulnerable conversations,鈥� she says, and cites an example from a recent event with 黑料正能量 alumni working in the food industry. At the end of the evening, a student shared his dream of opening a restaurant, but said he struggled to envision unique value in a world of culinary sameness. Shields says, 鈥渇ood is changing all the time. You have to start exploring 鈥搈aybe what you鈥檙e going to do isn鈥檛 being done yet.鈥� The best way to have these conversations is with everyone at the table.