Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories

Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories

Ueda, Haruka

Paperback

Series: Routledge Food Studies

Environmental StudiesGeneral EducationGeneral Political Science

ISBN10: 1032377860
ISBN13: 9781032377865
Publisher: Routledge
Published: Aug 26 2024
Pages: 204
Weight: 0.68
Height: 0.46 Width: 6.14 Depth: 9.21
Language: English

Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centred education.

Food education has gained increasing scientific and political importance in many countries as a promising way to change contemporary eating. However, many practices fail to address two epistemological obstacles regarding its very components - 'food' and 'education'. Food has largely been thought of from a nutritionistic viewpoint alone and the ethical issues over children's freedom of choice and well-being have been absent. This book resolves these problems by applying ethical and sociological theories of food and analysing food education in two pioneering countries: Japan and France. The book focuses on taste education and gastronomy as two key concepts which have great potential to positively impact food education. Taste education is a promising alternative to nutrition-centred pedagogy which foregrounds the experience and pleasure of eating food, creating an environment for taste sensibility and food curiosity. From taste education, the picture can be broadened to examine the role and impact of gastronomy in food education. Examining the cultural traditions of France and Japan reveals how gastronomy can impact eating habits and food cultures and how these criteria should be an intrinsic part of food education. The book concludes by constructing an integrative theory for food education that moves beyond nutrition-centred education for the benefit of one's well-being.

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