Description
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
Table of Contents
Part 1: Teaching Food
Chapter 1: Introduction: Teaching With and Through Food, Candice Lowe Swift and Richard Wilk
Chapter 2: Interview with Sidney Mintz, Candice Lowe Swift and Richard Wilk
Part 2: Nutrition and Health
Chapter 3: Teaching Obesity: Stigma, Structure, and Self, Alexandra Brewis, Amber Wutich and Deborah Williams
Chapter 4: Are We What Our Ancestors Ate? Introducing Students to the Evolution of Human Diet, Jeanne Sept
Chapter 5: Just Milk? Nutritional Anthropology and the Single Food Approach, Andrea S. Wiley
Part 3: Food Ethics and the Public
Chapter 6: Teaching the Experience and Ethics of Consumption and Food Supply, Peter Benson
Chapter 7: Ethnography of Farmers Markets: Studying Culture, Place, and Food Democracy, Carole Counihan
Chapter 8: Using Volunteer Service in Courses about Food, Janet Chrzan
Part 4: Food, Identity, and Consumer Society
Chapter 9: Teaching Restaurants, David Sutton and David Beriss
Chapter 10: Developing Pedagogies for the Anthropology of Food, Brian Stross
Chapter 11: Teaching Communication and Language with Food, Amber O’Connor
Chapter 12: The Last Course: Relating Research to Teaching about Food, Penny van Esterik
