Teaching Food and Culture

Name: Teaching Food and Culture
Brand: Taylor & Francis
SKU: 9781629581279
Price: 93.99 NZD
Availability: InStock

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Summary

Teaching Food and Culture is a unique collection of original essays aimed at educators expanding food studies courses. It showcases innovative teaching methods that integrate the latest scholarship and public debates on food-related issues. The book includes practical approaches for anthropology and social science instructors at community colleges and universities, helping them develop and enrich courses on food. A highlight is an interview with Sidney Mintz, a leading anthropologist in the field, underscoring the book's depth and relevance for training future food scholars in addressing the challenges of global food security.
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Format: Paperback / softback

$93⁹⁹

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Teaching Food and Culture

$93⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This volume is ideal for university and community college instructors in anthropology, social sciences, and food studies who wish to develop or enhance food-related teaching. It also benefits educators looking for creative ways to engage students with contemporary societal issues through the lens of food.

A group of experienced, innovative teachers explore methods of teaching about food and using food to teach the basics of various disciplines.

Description

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.

Teaching Food and Culture illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device. It aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population. It also contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Praised by experts such as Fabio Parasecoli and Jakob Klein, the book is recognised for its stimulating ideas and innovative pedagogical approaches. Reviewers highlight its broad interdisciplinary reach beyond anthropology, providing valuable teaching tools for engaging students in critical reflection on food and society. It is deemed indispensable for educators in food studies and anthropology, combining theory and practice effectively.

Book Details

INFORMATION

ISBN: 9781629581279

Publisher: Left Coast Press Inc

Format: Paperback / softback

Date Published: 30 June 2015

Country: United States

Imprint: Left Coast Press Inc

Contributors:

Edited by Candice Lowe Swift
Edited by Richard R Wilk

Audience: Adult education

DIMENSIONS

Width: 152.0mm

Height: 229.0mm

Weight: 362g

Pages: 213

Collections

Education & Reference Non-Fiction

About the Author

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.