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LeeAnn Corrao, an applied Food studies major put together "Dutch Foodways in the Old and New World," as an independent study project with the assistance of students in the CIA's food history course.
"I've lived in the Hudson Valley my entire life and never realized what a huge influence the Dutch have been in this area," says Corrao, a senior from Hopewell Junction. "I hope that by creating an exhibit about Dutch foodways, I can help visitors learn about Dutch culture and begin to appreciate how it impacted what we eat today."
The word "foodways" describes all the practices related to the production and consumption of food in a culture, region or historical period. Colonialism, religion, and technological developments from the 17th to 19th centuries impacted Dutch foodways as food and culture intersected with larger issues of economics, slavery, morality and health.
Half of the exhibit delves into the legacy of Dutch foodways in the Hudson Valley, and the other half covers its history in Europe.
The images and material on display explore everyday life in Holland and New Netherlands and highlight iconic Dutch commodities, such as spices, cheese, beer, gin and chocolate.
"This type of independent study project allows students' intellectual curiosity to drive their education, and the work produced from such a personal endeavor is stellar," says Beth Forrest, Carrao's food history professor. "Creating a museum exhibit highlights a practical application of the Applied Food Studies major while benefiting our community and allowing students to become the teachers in a visible and meaningful way."
"Dutch Foodways in the Old and New World" is on display in the library's Tober Exhibit Room through Feb. 4. It is open Monday through Friday, from 8:30 a.m. to 5 p.m.
Applied Food Studies at the CIA provides an in-depth understanding of global food resources, systems, and cultures, and their interconnections. The program, which launched in January 2015, prepares students to influence food policy from a chef's perspective.
Graduates can pursue careers in advocacy and policy-making, at health agencies and food industry councils, as culinary educators, or by bringing their newly acquired global view to restaurant kitchens and other foodservice operations.
The Culinary Institute of America is at 1946 Campus Drive, Hyde Park.
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