Food education and gastronomic tradition in Japan and France : ethical and sociological theories
著者
書誌事項
Food education and gastronomic tradition in Japan and France : ethical and sociological theories
（Routledge food studies）（Earthscan from Routledge）
Routledge, 2023
- : hardback
- タイトル別名
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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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注記
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
収録内容
- 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
内容説明・目次
内容説明
presents a new approach to food education that moves beyond nutrition-centered education
focuses on taste education and gastronomy, as two key concepts which have great potential to positively impact food education
will greatly interest students, scholars, policymakers and educators working on food education, food related issues at the intersection between nutritional and social sciences, and 'gastronomes' searching for a pedagogical guide for developing their capabilities to eat in a more humanistic way.
目次
Introduction 1. History of Food Education 2. Research Structure and Epistemological Obstacles PART 1: Taste Education as an Alternative Pedagogy 3. History and Pedagogical Nature 4. Educational Effects on Children 5. Institutionalisation in Japan, France and Italy Part 2:. Gastronomy as Taste Education's Philosophical Tradition 6. History of French Gastronomy 7. Contemporary French Gastronomy 8. Jacques Puisais' Philosophy of Gastronomy and Taste Education 9. Sociology of Japanese Gastronomy: A Comparative Perspective Part 3: Theory Construction of Food Education 10. An Integrative Theory for Food Education: Food Ethics and the Capability Approach Conclusion
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