A group of experienced, innovative teachers explore methods of teaching about food and using food to teach the basics of various disciplines.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Candice L. Swift is Associate Professor in the Department of Anthropology at Vassar College and a founding director of the college's Multidisciplinary Learning-Living Community on Food. She has studied Russian language, history, and culture in the former Soviet Union, conducted research on nationalism in post-Soviet Central Asia, and currently focuses on cultural citizenship and diasporic identification on the Indian Ocean Island of Mauritius. She has been teaching courses on food, culture, and sustainability for several years, and has initiated a number of service-based learning opportunities around issues related to food. Richard Wilk is Provost's Professor of Anthropology at Indiana University where he directs the Food Studies Program. His most recent edited books are Time, Consumption, and Everyday Life (with Elizabeth Shove and Frank Trentmann, Berg Publishers, 2009), and Rice and Beans: A Unique Dish in a Hundred Places (with Livia Barbosa, Berg, 2011). He has been teaching courses on food and culture and food, sex and gender for more than a decade.
Inhaltsangabe
Part 1: Teaching Food Chapter 1: Introduction: Teaching With and Through Food Candice Lowe Swift and Richard Wilk Chapter 2: Interview with Sidney Mintz Candice Lowe Swift and Richard Wilk Part 2: Nutrition and Health Chapter 3: Teaching Obesity: Stigma Structure and Self Alexandra Brewis Amber Wutich and Deborah Williams Chapter 4: Are We What Our Ancestors Ate? Introducing Students to the Evolution of Human Diet Jeanne Sept Chapter 5: Just Milk? Nutritional Anthropology and the Single Food Approach Andrea S. Wiley Part 3: Food Ethics and the Public Chapter 6: Teaching the Experience and Ethics of Consumption and Food Supply Peter Benson Chapter 7: Ethnography of Farmers Markets: Studying Culture Place and Food Democracy Carole Counihan Chapter 8: Using Volunteer Service in Courses about Food Janet Chrzan Part 4: Food Identity and Consumer Society Chapter 9: Teaching Restaurants David Sutton and David Beriss Chapter 10: Developing Pedagogies for the Anthropology of Food Brian Stross Chapter 11: Teaching Communication and Language with Food Amber O'Connor Chapter 12: The Last Course: Relating Research to Teaching about Food Penny van Esterik
Part 1: Teaching Food Chapter 1: Introduction: Teaching With and Through Food Candice Lowe Swift and Richard Wilk Chapter 2: Interview with Sidney Mintz Candice Lowe Swift and Richard Wilk Part 2: Nutrition and Health Chapter 3: Teaching Obesity: Stigma Structure and Self Alexandra Brewis Amber Wutich and Deborah Williams Chapter 4: Are We What Our Ancestors Ate? Introducing Students to the Evolution of Human Diet Jeanne Sept Chapter 5: Just Milk? Nutritional Anthropology and the Single Food Approach Andrea S. Wiley Part 3: Food Ethics and the Public Chapter 6: Teaching the Experience and Ethics of Consumption and Food Supply Peter Benson Chapter 7: Ethnography of Farmers Markets: Studying Culture Place and Food Democracy Carole Counihan Chapter 8: Using Volunteer Service in Courses about Food Janet Chrzan Part 4: Food Identity and Consumer Society Chapter 9: Teaching Restaurants David Sutton and David Beriss Chapter 10: Developing Pedagogies for the Anthropology of Food Brian Stross Chapter 11: Teaching Communication and Language with Food Amber O'Connor Chapter 12: The Last Course: Relating Research to Teaching about Food Penny van Esterik
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