Of the five approaches to learning environments, inquiry-based learning was particularly applicable to my topic of Chinese food. The public discussion of Chinese food often results in discourse about the health consequences of consuming it, and there are several misconceptions that the general public has about it. The outbreak of the COVID-19 pandemic—which is alleged to have come from China—and the consequent Sinophobic sentiment arising from it have been especially harmful to the general public’s perception of Chinese food, as significant numbers of individuals seem to have developed major misunderstandings about the hygiene and culinary protocols of the professionals who cook Chinese food as well as the ingredients that are incorporated into Chinese recipes. The chosen approach to learning environments will assist in dispelling these misperceptions.
An overview of the characteristics of the inquiry-based learning approach can be characterized by the approach’s use of active learning processes by which the learner formulates their own questions about the issue at hand. In addition to creating their own questions, the learner collects and explains the pieces of evidence that can substantiate the questions that they have created. The learner also develops connections between their explanations of the evidence and the body of information that they have gained from investigating the topic. The learner can subsequently produce a substantive argument that justifies their explanation of the matter. The inquiry-based learning approach is particularly noted for the types of inquiry that it produces, namely confirmation inquiry (in which an instructor develops questions for students based on material they have already taught), structured inquiry (in which an instructor provides a question which is answered by students through data collection and a procedural outline), guided inquiry (in which an instructor supplies the research question and leaves the students to create the procedure and investigatory process themselves), and open/true inquiry (in which students develop their own research questions, procedures, and investigations).
The inquiry-based learning approach aligns with my chosen topic of Chinese food because, despite its popularity with much of the general public, there are still general concerns about the ramifications to one’s health that may occur upon consuming it. Learning by inquiring about the health-related aspects of Chinese food can help those who are not knowledgeable about itincrease their understanding of the nutritional and proceduralparticularities that are used for cooking Chinese food. For example, a student who embarks on investigating their own research questions about the hygiene of Chinese food would learn that Chinese food sold on the streets is not full of insects and vermin, as they are commonly believed to be. They would likewise learn that monosodium glutamate in Chinese food is not unhealthy and does not cause headaches, as the often-repeated myth of “Chinese restaurant syndrome” would lead one to believe.
The merits of the inquiry-based learning approach regarding Chinese food are such that an individual who was previously unknowledgeable about Chinese food will be able to enhance their overall comprehension of the healthiness of Chinese food. They can also dispel any misconceptions or stereotypes that they may have developed about the hygienic processes that are utilized to make Chinese food. This awareness can also apply to Chinese culture, lifestyles, and beliefs. By engaging in the process of inquiry development and investigation, students can open their minds as well as expand and nuance their point of view regarding Chinese culinary culture.
Comment
Hi, Chloe. I like your blog. You made experiential learning to our blueprint. For example, letting students experience the new flavour of the ingredients and how to use chopsticks experience. I agree with what you said about the disadvantage of experiential learning students focusing on food and taste. They will have limitations, not to get to know more about the history of food. Once the ingredients are botched, there will be negative emotions that affect them. Thank you for sharing.
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