by
Rutland, Marion, editor.
Call Number
664 FOO
Publication Date
2020
Format:
Electronic Resources
Relevance:
7.3431
by
Flowers, Rick, editor.
Call Number
394.12071 FOO
Publication Date
2015
Format:
Electronic Resources
Relevance:
7.1812
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by
Zhen, Willa, author.
Call Number
394.12071 23
Publication Date
2020
Summary
"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 - 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: (1) 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; (2) pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary; (3) a companion website offering lesson plans, worksheets, and links to additional resources. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy"--Bloomsbury Food Library.
Format:
Electronic Resources
Relevance:
6.4136
by
Lister, Ted.
Call Number
540.78 LIS
Publication Date
2005
Format:
Books
Relevance:
4.9364
by
Julyan, Brian K.
Call Number
642.6 JUL
Publication Date
1980
Format:
Books
Relevance:
4.7018
by
Ninemeier, Jack D.
Call Number
647.95 NIN
Publication Date
1984
Format:
Books
Relevance:
4.6102
by
Lillicrap, D. R.
Call Number
647.95 LIL
Publication Date
1983
Format:
Books
Relevance:
4.5917
by
Lillicrap, D. R.
Call Number
ARC 647.95 LIL
Publication Date
1983 1971
Format:
Books
Relevance:
4.5753
by
Caldwell, Melissa L., 1969- editor.
Call Number
XX(297155.1)
Publication Date
2021
Summary
Bringing together the most innovative, cutting-edge scholarship published in food studies, this volume challenges common ideas about food and identifies emerging trends that will define the field for years to come. It features 20 articles on topics guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more. Edited by a leading scholar and supported by a range of pedagogical features, this is a fantastic resource for both teaching and learning, making it an essential textbook for courses in food studies and the anthropology of food.
Format:
Electronic Resources
Relevance:
4.4868
by
Regency Institute of TAFE (S. Aust.). Hotel School
Call Number
CUR 647.95 ADF
Publication Date
1995
Format:
Books
Relevance:
4.4339
by
Lillicrap, D. R.
Call Number
647.95 LIL 1990
Publication Date
1990
Format:
Books
Relevance:
4.3980
by
National Food Industry Training Council (Australia)
Call Number
CUR 664.0071 TRA
Publication Date
1995
Format:
Books
Relevance:
3.5272
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