Teaching Food and Culture

摘要

This timely collection offers a rich and instructive portrait of the anthropological side of contemporary food studies pedagogy and provides useful models for its further development. According to the editors, the volume is designed to help instructors "guide students to learn more about the forces that shape human relationships to food." They have tapped a set of creative educators with classroom-tested techniques and approaches to help them in this endeavor. The book comprises four quite loosely packaged sections: Teaching Food; Nutrition and Health; Food Ethics and the Public; Food, Identity, and Consumer Society.