ABSTRACT
This chapter explores community-based teaching and integrated experiential learning through intersectional feminist food pedagogy. Through the Recipe Exchange Project, cooking, tasting and sharing recipes from ‘home’ in the kitchen of our community partner, students taught their peers to prepare a recipe. A key component was to think about identity using an intersectional approach. This experiential learning involved reflexive and embodied practice that bridged individual memories and experiences with broader systemic social structures that shape taste and food preferences with access. The author shares successes and challenges of teaching a community-based course in the lab kitchen.
