Abstract
From the earliest to modern times, cinnamon and its close relative cassia have offered a palette of social and physiological properties marking group identity or exclusivity while providing health benefits. Rather than looking at cinnamon as an isolated ingredient, we suggest a study strategy that encompasses the historical, literary, social, symbolic, culinary and nutritive applications of the spice that can be integrated into a variety of nutrition, food management and cultural courses. This is a plan in progress. Lectures, readings and assignments on cinnamon will be injected into courses over time to ease transition and to make ongoing modifications. The overall objective is to help food and nutrition students develop a well-rounded understanding of what food means to people by exploring a spice that has been integrated into a variety of cuisines and is presently under investigation for its health-giving properties.
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