Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education.
Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education.
Haruka Ueda is a Postdoctoral Fellow at the Japan Society for the Promotion of Science and Nagoya University, Japan. He won the 2022 Young Researcher's Award of the Japanese Society of Agricultural Economics.
Inhaltsangabe
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
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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