For this project, I will be going on a culinary exploration through Southern states with Victor, Julien, and Yannik. We are all interested in the ways that communities and foods impact each other. We have made a trip plan, figured out expenses, and are now working on choosing specific restaurants and people to meet along the trip. I have contacted Guy Fieri and his producers, along with Roger Mooking, to get connections to some restaurants or culinary specialists. We are planning on flying to Nashville, TN, and start our journey from there. However, if COVID makes it hard to fly, we will start our road trip from New York and take any precautions to make this trip possible. If restaurants are only open for takeout we will manage. No matter if COVID spikes again or not, restaurants (especially in Southern states) will at least be open for takeout.

We will compare the backgrounds of each state with the origins of each food. In other words, connect cultural background in cities to the process and thinking that goes into making their specialties. We will document this journey and do interviews on video, produced like Guy Fierri’s show, Diners, Drive inns, and Dives.

Essential Questions:

How do the culinary arts differ between states?

How do the agriculture and culinary technique determine the nutritional value and quality of food?

How does the quality of food affect obesity and health in different places?

How do cultural backgrounds affect the culinary arts between states and cities? 

How does food impact communities?