Teaching Food and Culture
Left Coast Press Inc (Verlag)
978-1-62958-127-9 (ISBN)
With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food
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 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.
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
| Verlagsort | Walnut Creek |
|---|---|
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 362 g |
| Themenwelt | Sozialwissenschaften ► Pädagogik ► Erwachsenenbildung |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-62958-127-5 / 1629581275 |
| ISBN-13 | 978-1-62958-127-9 / 9781629581279 |
| Zustand | Neuware |
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