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, 2023
- Other Title
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Shokuiku no riron to kyōjuhō
- Uniform Title
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Shokuiku no riron to kyōjuhō
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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
Description and Table of Contents
Description
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.
Table of Contents
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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