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

Haruka Ueda

Routledge, 2023

タイトル別名

Shokuiku no riron to kyōjuhō

統一タイトル

Shokuiku no riron to kyōjuhō

大学図書館所蔵 件 / 全1件

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注記

Content Type: text (rdacontent), Media Type: unmediated (rdamedia), Carrier Type: volume (rdacarrier)

A translation and expansion of the original Japanese edition, The Theory and Pedagogy of Food Education

Includes bibliographical references and index

Also available online

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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