In this project students will make, analyze, and break bread together. They will couple weekly bread baking with a deep dive into the historical, social, scientific and mathematical “slices” of the bread making process. In humanities they will explore how the type of bread a society favors can tell us about their values, access and social construct. In physics, they will reverse engineer bread machines before designing and building pedal powered grain mills and ovens. And in math they will model the transformational processes involved in taking a loaf from seed to loaf along analyzing different nutritional levels during each stage of the process. The project will culminate in a meal where we will “break bread” and share our other products with families and other exhibition guests. Click here for the entire project description Click here to turn in your final draft of menu Click here to turn in your final draft of recipe card Click here to turn in your final nutrition models Click here to turn in your cutting board designs |
My Best Loaf In groups, students will work to define and then create their “Best Loaf” of bread. They will have many loaves of this to share at exhibition along with various other loaves (both commercially and artisinally made) to compare using their “bread bread rubric”
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Nutrition Models!In pairs we will answer the secondary questions of: What are transformational processes at work from seed to loaf? How can we create models to help us optimize these transformations for different variables? We will create models of the visual transformation from seed to grass to wheat sheaves to flour, etc.
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Geometric Cutting BoardSStudents will design (using geometric construction constraints) beautiful cutting boards to use to slice and serve bread at exhibition.
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