A Taste of Experiential Learning

written by Alex Daggett & Lily Carroll for Special Project: Experiential Learning in Journalism

FUA had the chance to participate in the 2024 NAFSA annual conference in New Orleans. This event brought an opportunity for FUA to demonstrate its unique teaching methods to other universities, presenting the series, “FUA Brings Academics to NAFSA.” Through hosting representatives from the other universities in attendance, FUA provided engaging seminars that reflect its teachings in Food and Culture, Digital Media, and Liberal Arts departments.

The main event at Casa di FUA was heavily inspired by writer Truman Capote. Capote was a New Orleans local, who ventured to Italy with hopes to find inspiration for his upcoming novel. Italy remained a great source of inspiration for Capote, especially in the way of food. Food served as Capote’s main source of connection with Italy, and he explores how food acts as a stimuli for memories, ideas, and emotions. Capote explores the significance of the last meal, and the way our final dish of choice reflects who we are.

Capote’s teaching bridges the gap between American and Italian cultures, a testament to the cultural integration provided at FUA. To reflect these teachings, participants at NAFSA engaged in exchanging recipes from representatives of FUA, and Capote himself. The group tasted meals together, each carrying a different set of emotions and memories for the one who chose it. 

The idea of this experiment is to unify cultures through the sharing of a meal. Bread acts as a symbol for the ways cultures can bridge together and collectively grow. The themes discussed in this engaging seminar focused on the fact that food is one of best methods for bridging cultures, and bringing people together. Food acts as an instrument to which we are able to evoke a more in depth understanding of a certain topic. The food in question is not the focal point of these teachings, but merely a vehicle to reach them.

One of the benefits of using food as a tool for teaching, is that it is a multi-sensory experience to persuade with. Since cooking involves more senses than normal teaching, as it includes heightened scents as well as tastes, making it a much more engaging experience for the student. This in combination with including dishes that are based on personal experiences for those attending the seminars, makes a much more engaging experience. 

FUA explores the concept of the “last meal” in its true experimental fashion. Using food as a tool to foster connections and bridge the gaps between cultures, these practices help demonstrate the participatory learning process provided at FUA. Through eating together, participants were able to not only learn about Florence and the writers who inspired these methods, but also to connect as humans with a common goal of physical and intellectual nourishment.