Food studies : a hands-on guide

著者

書誌事項

Food studies : a hands-on guide

Willa Zhen

Bloomsbury Academic, 2019

  • : pbk
  • : hbk

大学図書館所蔵 件 / 全7件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary - a companion website offering lesson plans, worksheets, and links to additional resources, found here: https://onlineresources.bloomsbury.com/cw/food-studies/. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.

目次

Introduction: Introducing Food Studies 1. From Foodie to Food Studies 2. Defining Food: Meals, Morals, and Manners 3. Food, Identity, and Culture 4. From Producers to Consumers 5. Food and Technology 6. Globalization and Food: Here, There, Everywhere, and Nowhere? Epilogue Glossary References Index

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