Title: Describe the role of food and foodways in the history of Virginia.
Course: Culinary Arts I (16052-I) > Section: Exploring Culinary Arts

Description should include

- contributions made by American Indians in Virginia
- the ways food was obtained, prepared, and preserved by American Indians and colonists
- the role of James Hemings, Thomas Jefferson’s slave who was trained in France as a chef
- the importance of agriculture to Virginia’s economy in the past and today
- significant contributions to Virginia’s cuisines throughout history
- the role of culinary arts in Virginia today.

Process/Skill Questions:

Thinking

- What foods were critical to survival for the American Indians and the English colonists in Virginia?
- How were these foods typically preserved after harvest?
- What were the traditional farming methods used by farmers and growers, and how have they evolved to modern-day agriculture?
- What are the major cash food crops in Virginia today? How has this changed in recent decades?

Communication

- How can the use of locally grown or regional foods be best communicated to customers?
- What are some ways restaurants can reach out to local growers/farmers?

Leadership

- What is the role/responsibility of today's chefs in preserving the culinary history of Virginia for future generations?
- Why should chefs support local growers and sustainable growing methods?

Management

- What effect can utilizing local foods have on food sales?
- Why is there an increased demand for locally grown foods?
- What are the legal requirements for labeling a food locally grown?