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Food Studies: A Hands-On Guide
Hardcover
Business GeneralTechnology & EngineeringAgriculture
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ISBN10: 1474298672
ISBN13: 9781474298674
Publisher: Bloomsbury Academic
Published: Jan 10 2019
Pages: 224
Weight: 1.08
Height: 0.56 Width: 6.14 Depth: 9.21
Language: English
ISBN13: 9781474298674
Publisher: Bloomsbury Academic
Published: Jan 10 2019
Pages: 224
Weight: 1.08
Height: 0.56 Width: 6.14 Depth: 9.21
Language: English
A 2019 Choice Outstanding Academic Title
Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary
- a companion website offering lesson plans, worksheets, and links to additional resources, found here: https: //onlineresources.bloomsbury.com/cw/food-studies/. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.
- a companion website offering lesson plans, worksheets, and links to additional resources, found here: https: //onlineresources.bloomsbury.com/cw/food-studies/. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.
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