PDF Food Studies: A Hands-On Guide Full
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 8211 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.
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 8211 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.
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PDF Food Studies: A Hands-On Guide Full
PDF Food Studies: A Hands-On Guide Full
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 8211 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.
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