Article Instance
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{ "pk": 39901, "title": "Food as a vehicle for successful inter-cultural communication among college students: Collaborative Online International Learning (COIL) in food and nutrition courses", "subtitle": null, "abstract": "<p>This case study examines how food may play a role in enhancing inter-cultural communication and collaboration through a food-related COIL project among students who are enrolled in food and nutrition courses in two different countries. Students taking a semester-long nutrition course at a university in California and students in a culinary art course in Ecuador worked in groups to complete a Food Product Analysis and Development project. The project focused on Ecuadorian food products, and most of the COIL activities involved examination of food. A qualitative evaluation revealed that food played an important role in enhancing inter-cultural communication and collaboration in different ways. First, food was an effective ice breaker and a tool for team building. Second, food also played a role in learning about culture and identifying similarities between the two cultures in a unique way. The project gave Ecuadorian students the opportunity to showcase their own culture, which provided them with a sense of pride. Among American students, learning about the history and consumption of food that was foreign to them sparked their curiosity about Ecuador. Finally, experiential learning through food, such as cooking and tasting food, appeared to help students keep motivated about the project and make the group project more enjoyable. Our findings suggest that food may be used as a vehicle for inter-cultural communication and global competency in higher education. Further research is needed to effectively evaluate learning outcomes of food-related COIL projects. The importance of developing interdisciplinary, community-based food-related COIL projects is also discussed.</p>", "language": null, "license": { "name": "Creative Commons Attribution-NonCommercial 4.0", "short_name": "CC BY-NC 4.0", "text": "Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.\n\nNonCommercial — You may not use the material for commercial purposes.\n\nNo additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.", "url": "https://creativecommons.org/licenses/by-nc/4.0" }, "keywords": [ { "word": "COIL" }, { "word": "Higher education" }, { "word": "Food" }, { "word": "Culture" }, { "word": "experiential learning" } ], "section": "Articles", "is_remote": true, "remote_url": "https://escholarship.org/uc/item/5mq2s8nk", "frozenauthors": [ { "first_name": "Keiko", "middle_name": "", "last_name": "Goto", "name_suffix": "", "institution": "Other", "department": "" }, { "first_name": "Sebastian", "middle_name": "", "last_name": "Navas", "name_suffix": "", "institution": "Universidad San Francisco de Quito (USFQ).", "department": "None" }, { "first_name": "Sally", "middle_name": "", "last_name": "Mead", "name_suffix": "", "institution": "", "department": "None" } ], "date_submitted": "2022-11-17T22:48:39Z", "date_accepted": "2025-12-30T19:03:34.703000Z", "date_published": "2025-12-31T03:07:00Z", "render_galley": { "label": "PDF", "type": "pdf", "path": "https://journalpub.escholarship.org/territories/article/39901/galley/47783/download/" }, "galleys": [ { "label": "PDF", "type": "pdf", "path": "https://journalpub.escholarship.org/territories/article/39901/galley/47783/download/" } ] }