ASFS Pedagogy Award

The ASFS Award for Food Studies Pedagogy is given to the teacher of food studies in any discipline who presents a course that uses innovative and successful pedagogical techniques to reach students. These may include classroom exercises and assignments as well as outside projects, trips, and service activities. The course may be taught at the graduate or undergraduate level, for degree credit. Any ancillary evidence of exemplary teaching methods will also be accepted. A cash stipend of $200 accompanies these awards. Winner(s) are acknowledged at the annual conference and in the journal, Food, Culture & Society. The committee maintains the right to refrain from granting either award if applications do not demonstrate excellence.

Beginning in 2017, there will be two awards: A single instructor course and a team-taught course. At least one applicant must be a member of ASFS, and in good standing.

This award is for an individual course, not a program.

Email the packet to the awards administrator, which must include:

  • Brief cover letter explaining how your pedagogical techniques are innovative, including the name(s) of applicant(s) with ASFS membership
  • Course description
  • Syllabus/lecture schedule
  • Evaluation(s) and/or Assessment(s): (student, peer, supervisor, media, etc.)
  • Ancillary evidence of exemplary teaching methods (video, web-based media, photos, newspaper articles, audio files), if available, will be accepted

Send submissions electronically as a single PDF to Awards Administrator: b_forres@culinary.edu (Beth Forrest)

  • Deadline for annual submission: February 15 (late applications will not be reviewed)
  • Applicants may self-nominate
  • 3 anonymous judges, representing 3 disciplines, will assess the submissions

Have questions? Please contact Beth Forrest: b_forres@culinary.edu