Search
Close this search box.

Food for Thought: Setting the Table for Learning

Credit: iStock.com/WichitS
Credit: iStock.com/WichitS

Whenever a restaurant asks him for a credit card to schedule a reservation, New York Times food critic Pete Wells writes, “I hear several messages, none of them warm and fuzzy. [The practice] says that I’m not trustworthy. . . . It says that a reservation isn’t an appointment with pleasure; it’s an obligation to be kept.”


To continue reading, you must be a Teaching Professor Subscriber. Please log in or sign up for full access.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Articles

I have two loves: teaching and learning. Although I love them for different reasons, I’ve been passionate about...

This semester I am teaching an undergraduate biology course on biofeedback, self-regulation, and intergenerational resilience. One of the...

The Hyflex teaching model has been a polarizing concept since Brian Beatty introduced it at San Francisco State...
It is the first day of the semester in a junior-level preservice teacher course, and 40 students sleepily...
We often think of learning in individualistic terms. The student cognizes in their brain and performs some solitary...
It’s hard to determine just how well students understand the concepts we teach. Our usual criterion for understanding...
A common faculty complaint is that students do not read their feedback. This is usually chalked up to...

Are you signed up for free weekly Teaching Professor updates?

You'll get notified of the newest articles.