Dr. Willa Zhen

Food Studies

A Hands-On Guide

• Broschiertes Buch

Produktbeschreibung

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.

---

Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Bloomsbury Publishing PLC
• Seitenzahl: 224
• Erscheinungstermin: 10. Januar 2019
• Englisch
• Abmessung: 233mm x 154mm x 15mm
• Gewicht: 366g
• ISBN-13: 9781474298711
• ISBN-10: 1474298710
• Artikelnr.: 53018836

Autorenporträt

Willa Zhen

Inhaltsangabe

Introduction: Introducing Food Studies 1. From Foodie to Food Studies 2. Defining Food: Meals
Morals
and Manners 3. Food
Identity
and Culture 4. From Producers to Consumers 5. Food and Technology 6. Globalization and Food: Here
There
Everywhere
and Nowhere? Epilogue Glossary References Index