First-year Students Learn about Philosophy of Food by Making Bread

Students mix the dough as dietitian Kathy Egan pours in a sour dough starter.  

Students knead the dough. 

The class prepares to oil the dough. 

Egan gets the dough ready for the oven. 

Finished product!

Right before Thanksgiving break, Andrea Borghini, assistant professor of philosophy, teamed up with Holy Cross Dining’s Dietitian Kathy Egan and Chef George McHugh, for a hands-on seminar about bread making. 

The first-year students, who are all part of the Montserrat Natural World Cluster, got to mix, roll, and knead bread, as part of a seminar about the philosophy of food, titled “I Am, Therefore I Eat.” The course explores how specific dietetic decisions reflect a detailed and comprehensive image of a person or a community.

Prof. Borghini says this is the first time the class has cooked together.  “I chose bread making because it represents family or a group of people and brings a community together,” he shares.

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