Food Studies - by Willa Zhen (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. <i>Food Studies: A Hands-on Guide</i> 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. <br/> <br/> A fantastic resource for supporting student engagement and learning, the book features: <br/><br/> - 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<br/> - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary<br/> - a companion website offering lesson plans, worksheets, and links to additional resources.<br/> <br/> This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy<p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>"This text by Zhen (Culinary Institute of America) lives up to its goal of "serv[ing] as a broad-ranging interdisciplinary and multidisciplinary introduction to the field of Food Studies" (p. 181) ... [The] guide is accessible to all readers interested in food, from its production to its consumption, over time and across different cultures and traditions ... Summing Up: Essential. All levels." - <i>CHOICE</i> <p/>"A simple and effective introduction to food studies, and a great resource for structuring class sessions in a way that encourages student engagement." --<i>Charlotte Maberly, Queen Margaret University, UK</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br><b>Willa Zhen </b>is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA.
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