Teaching food and culture
Author(s)
Bibliographic Information
Teaching food and culture
Routledge, 2016, c2015
- : pbk
Available at / 3 libraries
-
No Libraries matched.
- Remove all filters.
Note
"First published 2015 by Left Coast Press, Inc. Published 2016 by Routledge"--T.p. verso
Includes bibliographical references and index
Description and Table of Contents
Description
With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food
Table of Contents
Part 1: Teaching Food Chapter 1: Introduction: Teaching With and Through Food, Candice Lowe Swift and Richard Wilk Chapter 2: Interview with Sidney Mintz, Candice Lowe Swift and Richard Wilk Part 2: Nutrition and Health Chapter 3: Teaching Obesity: Stigma, Structure, and Self, Alexandra Brewis, Amber Wutich and Deborah Williams Chapter 4: Are We What Our Ancestors Ate? Introducing Students to the Evolution of Human Diet, Jeanne Sept Chapter 5: Just Milk? Nutritional Anthropology and the Single Food Approach, Andrea S. Wiley Part 3: Food Ethics and the Public Chapter 6: Teaching the Experience and Ethics of Consumption and Food Supply, Peter Benson Chapter 7: Ethnography of Farmers Markets: Studying Culture, Place, and Food Democracy, Carole Counihan Chapter 8: Using Volunteer Service in Courses about Food, Janet Chrzan Part 4: Food, Identity, and Consumer Society Chapter 9: Teaching Restaurants, David Sutton and David Beriss Chapter 10: Developing Pedagogies for the Anthropology of Food, Brian Stross Chapter 11: Teaching Communication and Language with Food, Amber O'Connor Chapter 12: The Last Course: Relating Research to Teaching about Food, Penny van Esterik
by "Nielsen BookData"