| Description |
1 online resource |
| Contents |
Section I: Teaching Food -- 1. Introduction: Teaching with and Through Food / Candice Lowe Swift and Richard Wilk -- 2. Interview with Sidney Mintz / Candice Lowe Swift and Richard Wilk -- Section II: Nutrition and Health -- 3. Teaching Obesity: Stigma, Structure, and Self / Alexandra Brewis, Amber Wutich, and Deborah Williams -- 4. Are We What Our Ancestors Ate? Introducing Students to the Evolution of the Human Diet / Jeanne Sept -- 5. Just Milk? Nutritional Anthropology and the Single-Food Approach / Andrea S. Wiley -- Section III: Food Ethics and the Public -- 6. Teaching the Experience and Ethics of Consumption and Food Supply / Peter Benson -- 7. Ethnography of Farmers' Markets: Studying Culture, Place, and Food Democracy / Carole Counihan -- 8. Using Volunteer Service in Courses about Food / Janet Chrzan -- Section IV: Food, Identity, and Consumer Safety -- 9. Teaching Resturaunts / David Sutton and David Beriss -- 10. Developing Pedagogies for the Anthropology of Food / Brian Stross -- 11. Teaching Communication and Language with Food / Amber O'Connor -- 12. The Last Course: Relating Research with Teaching about Food / Penny Van Esterik -- Index -- About the Authors |
| Summary |
With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food -- Social aspects
|
|
Food -- Study and teaching
|
|
Culture -- Study and teaching.
|
|
SOCIAL SCIENCE -- Customs & Traditions.
|
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Culture -- Study and teaching
|
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Food -- Social aspects
|
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Food -- Study and teaching
|
| Form |
Electronic book
|
| Author |
Swift, Candice Lowe, 1968- editor.
|
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Wilk, Richard R., editor.
|
| ISBN |
9781629581286 |
|
1629581283 |
|
9781629581293 |
|
1629581291 |
|
