Teaching a one month food in world history class, fully online. I'm sure you can imagine the AI stress that has. Delighted so far, though, by my class project, which I'll repeat at a slower pace next term-student audio-visual projects (such as a cooking vid or podcast) based on historical cookbooks.
They have just done a very abbreviated decision process and chosen their cookbooks. LOVING their reasons for their choices.
One of the onlilne class advantages (we know the disadvantages): one student is currently in China, so chose a Chinese cookbook from 1917 b/c they were aware their choice of ingredients if they wanted to cook things would work better with that one.
One of the clear disadvantages of this being online: I will not get to taste all the food that I suspect these students (mostly not history majors) will make.....