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:
- 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.
By:
Dr. Willa Zhen
Imprint: Bloomsbury Academic
Country of Publication: United Kingdom
Dimensions:
Height: 234mm,
Width: 156mm,
Weight: 378g
ISBN: 9781474298711
ISBN 10: 1474298710
Pages: 224
Publication Date: 10 January 2019
Audience:
College/higher education
,
Primary
Format: Paperback
Publisher's Status: Active
Introduction: Introducing Food Studies 1. From Foodie to Food Studies 2. Defining Food: Meals, Morals, and Manners 3. Food, Identity, and Culture 4. From Producers to Consumers 5. Food and Technology 6. Globalization and Food: Here, There, Everywhere, and Nowhere? Epilogue Glossary References Index
Willa Zhen is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA.
Reviews for Food Studies: A Hands-On Guide
Willa Zhen's book is fun! This introductory text to food studies encourages 'hand-on' learning of concepts from commensality to food systems with the help of scavenger hunts, seed bombs, growing sprouts, and more. Do the learning and enjoy. -- Anna C. Bellows, Syracuse University, USA The field needs an introductory survey textbook like this. The hands-on activities address an important component missing from most of the work in this field that values text over material. -- Jonathan Deutsch, Drexel University, USA This book fills a niche in the growing food studies realm. The pedagogical features are wonderful and likely to stimulate a lot of discussion. -- John T. Lang, Occidental College, USA
