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.
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