UID:
almahu_9949420080502882
Umfang:
1 online resource (x, 204 pages) :
,
illustrations.
ISBN:
9781003341895
,
1003341896
,
9781000785333
,
1000785335
,
9781000785371
,
1000785378
Serie:
Routledge food studies
Originaltitel:
Shokuiku no riron to kyōjuhō.
Inhalt:
"Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education by focusing on taste education. Food education has gained increasing scientific and political importance in many countries as a promising way to change contemporary eating. However, many practices fail to address two epistemological obstacles regarding its very components - 'food' and 'education'. Food has largely been thought of from a nutritionistic viewpoint alone and the ethical issues over children's freedom of choice and well-being have been largely absent. This book resolves these problems by applying ethical and sociological theories of food and analysing food education in two pioneering countries: Japan and France. The book focuses on taste education and gastronomy, as two key concepts which have great potential to positively impact food education. Taste education is a promising alternative to nutrition-centred pedagogy which foregrounds the experience and enjoyment of eating food, creating an environment of taste sensibility and food curiosity. From taste education, the picture can be broadened to examine the role and impact of gastronomy in food education. Examining the cultural traditions of France and Japan reveals how gastronomy can impact eating habits and eating cultures and how these criteria should be an intrinsic part of food education. The book concludes by constructing an integrative theory for food education that moves beyond nutrition-centred education for the benefit of society. This book will greatly interest students, scholars, policymakers and educators working on food education, food related issues at the intersection between nutritional and social sciences, and 'gastronomes' searching for a pedagogical guide for developing their capabilities to eat in a more humanistic way"--
Anmerkung:
A translation and expansion of the original Japanese edition, The Theory and Pedagogy of Food Education.
,
History of food education --
,
Research structure and epistemological obstacles --
,
History and pedagogical nature --
,
Educational effects on children --
,
Institutionalisation in Japan, France and Italy --
,
History of French gastronomy --
,
Contemporary French gastronomy --
,
Jacques Puisais' philosophy of gastronomy and taste education --
,
Sociology of Japanese gastronomy: a comparative perspective --
,
integrative theory for food education: food ethics and the capability approach.
Weitere Ausg.:
Print version: Ueda, Haruka. Food education and gastronomic tradition in Japan and France New York, NY : Routledge, 2023 ISBN 9781032377858
Sprache:
Englisch
Schlagwort(e):
Electronic books.
DOI:
10.4324/9781003341895
URL:
https://www.taylorfrancis.com/books/9781003341895
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