Food Studies: A Hands-On Guide
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| Publisher | Bloomsbury Academic |
| ISBN 13 | 9781474298711 |
| ISBN 10 | 1474298710 |
| Book Description | 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. |
| About the Author | Willa Zhen is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA. |
| Language | English |
| Author | Dr. Willa Zhen |
| Publication Date | 2019-01-10 |
| Number of Pages | 224 pages |
Food Studies: A Hands-On Guide
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