Skip the mid-term in history: U of T students adopt 200 year old diets from Southeast Asia

In HIS346H Rice and Spice in Southeast Asia: a Regional Food History, Professor Nhung Tran teaches her undergraduate students through an experiential learning project. After choosing from a list of people living in different regions of Southeast Asia during the seventeenth- and nineteenth- centuries (e.g. Javanese sugar factory worker), students then research and adopt the diet of that person for four days. To learn more about students’ experiences on diets of rice, sweet potatoes and fish, read further here: Faculty of Arts & Science News.