Publications & Press
Taste as Method: Gastronomy and interdisciplinary food pedagogy in Chocolate: Politics and Pleasure at Chatham University
This book chapter explores how culinary arts and gastronomy function as powerful tools for interdisciplinary education. Drawing on the course Chocolate: Politics and Pleasure at Chatham University (Pittsburgh, PA), it shows how taste and sensory experience operate as critical methods for analyzing food, culture, and power.
“Taste becomes more than sensation, it becomes memory, method, and map, guiding reflection long after the table is cleared, and tracing the enduring pleasures and politics of food.” (Frey & Schostack, 2025, p. XX)
- Authors: Sally K. Frey, Ph.D., & Emily Schostack, M.A. M.Sc.
- Published In: Tasting Education: Pedagogy and Practice
- Type: Book chapter
- Focus: Sensory literacy, pedagogy
Takeaways from Integrating Multimedia Project-based Learning into Food Studies Curricula Amidst the Digital Education Environment of the COVID-19 Pandemic
This article examines the adaptation of food studies during COVID-19 through digital, project-based learning. Drawing on the Pass the Spatula initiative, it highlights how multimedia projects, digital magazines, blogs, and collaborative media foster student engagement, transferable skills, and critical thinking.
“It (digital magazine project) definitely helped me see sustainability topics through more of a social lens. Reading my classmate’s articles let me open my eyes to social topics I hadn’t thought much about before.” (Frey & Schostack, 2023, p. 1035).
- Authors: Sally Frey, Ph.D., & Emily Schostack, M.A. M.Sc.
- Published In: The Educational Review, USA
- Type: Peer-reviewed article
- Focus: Project-based learning (Pass the Spatula)
Press
February 2021
Print Issue
Chocolatier, chef, and professor Sally Frey creates bean-to-bar chocolates that connect people
February 26, 2020
From fraud and forensics to fermentation, Pittsburgh colleges offer unusual and cool classes
October 11, 2016
