anthropology
Azawagh Arabs
Breastmilk
Breastmilk Expression
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Chinese Accounting Students
classroom curriculum design
Cow's Milk Consumption
Cow’s Milk Consumption
diets
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food ethics instruction
food pedagogy
Food Practices
Food Studies
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Howler Monkeys
Human Breastmilk
James Beard
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Lactase Activity
Lactase Production
Language Ideology
Lao People's Democratic Republic
Lao People’s Democratic Republic
linguistic
Milk Sugar Lactose
nutritional
Nutritional Anthropology
paleo
Paleo Diets
persistence
Pia
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Rangifer Tarandus
Restaurant Space
Social Reproduction
social science teaching methods
Southern Foodways Alliance
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Supplemental Nutrition Assistance Program
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UVB Ray
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Product details
- ISBN 9781629581279
- Weight: 362g
- Dimensions: 152 x 229mm
- Publication Date: 30 Jun 2015
- Publisher: Left Coast Press Inc
- Publication City/Country: US
- Product Form: Paperback
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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. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food
Candice L. Swift is Associate Professor in the Department of Anthropology at Vassar College and a founding director of the college’s Multidisciplinary Learning-Living Community on Food. She has studied Russian language, history, and culture in the former Soviet Union, conducted research on nationalism in post-Soviet Central Asia, and currently focuses on cultural citizenship and diasporic identification on the Indian Ocean Island of Mauritius. She has been teaching courses on food, culture, and sustainability for several years, and has initiated a number of service-based learning opportunities around issues related to food.
Richard Wilk is Provost’s Professor of Anthropology at Indiana University where he directs the Food Studies Program. His recent edited books are Time, Consumption, and Everyday Life (with Elizabeth Shove and Frank Trentmann, Berg Publishers, 2009), and Rice and Beans: A Unique Dish in a Hundred Places (with Livia Barbosa, Berg, 2011). He has been teaching courses on food and culture and food, sex and gender for more than a decade.
