Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential- reading about food is not enough to gain a full understanding of its many dimensions.
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 which 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-
- Numerous 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.
The perfect introduction for students in food studies, anthropology of food, sociology of food, gastronomy, and related courses.
