Food education and gastronomic tradition in Japan and France : ethical and sociological theories
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Bibliographic Information
Food education and gastronomic tradition in Japan and France : ethical and sociological theories
（Routledge food studies）（Earthscan from Routledge）
Routledge, 2023
- : hardback
- Other Title
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Shokuiku no riron to kyōjuhō
The theory and pedagogy of food education
食育の理論と教授法
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Available at / 2 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
: hardback498.5:U325011564449
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Content Type: text (rdacontent), Media Type: unmediated (rdamedia), Carrier Type: volume (rdacarrier)
"The earlier version of this book, published in Japanese, The theory and pedagogy of food education, has undergone a great deal of rewriting, with the addition of some new chapters, ..."--Pref
Includes bibliographical references and index
Contents of Works
- History of food education
- Research structure and epistemological obstacles
- History and pedagogical nature
- Educational effects on children
- Institutionalisation in Japan, France and Italy
- History of French gastronomy
- Contemporary French gastronomy
- Jacques Puisais' philosophy of gastronomy and taste education
- Sociology of Japanese gastronomy : a comparative perspective
- An integrative theory for food education : food ethics and the capability approach