Food Education and Gastronomic Tradition in Japan and France - Ethical and Sociological Theories

Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education.

Inhaltsverzeichnis

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

Über den Autor / die Autorin

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.

Zusammenfassung

Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education.

Produktdetails

• Autoren: Haruka Ueda
• Verlag: Taylor & Francis Ltd.
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 24.11.2022
• EAN: 9781032377858
• ISBN: 978-1-0-3237785-8
• Seiten: 204
• Serie: Routledge Food Studies
• Themen: Geisteswissenschaften, Kunst, Musik > Pädagogik > Allgemeines, Lexika; Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung; Sozialwissenschaften, Recht,Wirtschaft > Sozialwissenschaften allgemein; EDUCATION / General, NATURE / Ecology, Cookery / food & drink etc, SOCIAL SCIENCE / Agriculture & Food, Food & society, Educational strategies & policy, Teaching of a specific subject, Cultural studies: food and society, Educational: Food technology, cooking skills, Educational strategies and policy, Educational: Food technology, Cookery / food and drink / food writing