Food Education and Gastronomic Tradition in Japan and France: Ethical and Sociological Theories: Routledge Food Studies
Autor Haruka Uedaen Limba Engleză Paperback – 26 aug 2024
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 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 pleasure of eating food, creating an environment for 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 food 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 one’s well-being.
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.
Toate formatele și edițiile | Preț | Express |
---|---|---|
Paperback (1) | 379.63 lei 6-8 săpt. | |
Taylor & Francis – 26 aug 2024 | 379.63 lei 6-8 săpt. | |
Hardback (1) | 876.72 lei 6-8 săpt. | |
Taylor & Francis – 24 noi 2022 | 876.72 lei 6-8 săpt. |
Preț: 379.63 lei
Nou
Puncte Express: 569
Preț estimativ în valută:
72.66€ • 75.53$ • 60.19£
72.66€ • 75.53$ • 60.19£
Carte tipărită la comandă
Livrare economică 05-19 februarie 25
Preluare comenzi: 021 569.72.76
Specificații
ISBN-13: 9781032377865
ISBN-10: 1032377860
Pagini: 214
Ilustrații: 46
Dimensiuni: 156 x 234 mm
Greutate: 0.4 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Seria Routledge Food Studies
Locul publicării:Oxford, United Kingdom
ISBN-10: 1032377860
Pagini: 214
Ilustrații: 46
Dimensiuni: 156 x 234 mm
Greutate: 0.4 kg
Ediția:1
Editura: Taylor & Francis
Colecția Routledge
Seria Routledge Food Studies
Locul publicării:Oxford, United Kingdom
Public țintă
Academic, Postgraduate, and Undergraduate AdvancedCuprins
Introduction 1. History of Food Education 2. Research Structure and Epistemological Obstacles PART 1: Taste Education as an Alternative Pedagogy 3. History and Pedagogical Nature 4. Educational Effects on Children 5. Institutionalisation in Japan, France and Italy Part 2:. Gastronomy as Taste Education’s Philosophical Tradition 6. History of French Gastronomy 7. Contemporary French Gastronomy 8. Jacques Puisais’ Philosophy of Gastronomy and Taste Education 9. Sociology of Japanese Gastronomy: A Comparative Perspective Part 3: Theory Construction of Food Education 10. An Integrative Theory for Food Education: Food Ethics and the Capability Approach Conclusion
Notă biografică
Haruka Ueda is a Postdoctoral Fellow at the Japan Society for the Promotion of Science and Nagoya University, Japan. He won the 2022 Young Researcher’s Award of the Japanese Society of Agricultural Economics.
Descriere
Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education.