
The Cultural Flavours Of Food
BY DRISHTI RAKHRA There are many ways in which teaching is possible. The most traditional one — the age-old lecture model, is one we fall back on very easily. This happens for good reasons since the act of teaching is reliant most heavily on communication — how efficient we are, how well we can speak to our students. Everything is reliant on the teacher’s ability … Continue reading The Cultural Flavours Of Food