Teaching Sustainability Through Culinary Travel and Study Abroad
Join Dr. Liz Fakazis for a talk on “slow foods” and responsibly teaching about food, media, tourism, and sustainability. Scholars have demonstrated how “slow foods” are marketed to middle-class consumers, allowing them to resist corporate culture, perform good taste and social responsibility, and benefit from while at the same time downplaying participation in elite discourses of distinction. Liz Fakazis explores the fraught relationship between this dynamic, which Gwynne Mapes calls “elite authenticity,” and responsibly teaching about food, media, tourism, and sustainability in traditional classrooms and, especially, in study abroad.
Learn more about this eventMeet the presenter
Professor Elizabeth Fakazis earned B.A.s in Biology and English Literature from Mount Holyoke College, an M.A. in Journalism from the University of Missouri, and Ph.D. in Journalism from Indiana University Bloomington. Dr. Fakazis is a professor of media studies at the University of Wisconsin Stevens Point. Fakazis’ research focuses on culinary journalism and entertainment media.