Food Education and Gastronomic Tradition in Japan and France

Ethical and Sociological Theories
1. Auflage 2022
ISBN: 978-1-032-37785-8
Verlag: Taylor & Francis

Buch, Englisch, 214 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 481 g

Reihe: Routledge Food Studies

Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centred education.

Food education has gained increasing scientific and political importance in many countries as a promising way to change contemporary eating. However, many practices fail to address two epistemological obstacles regarding its very components – ‘food’ and ‘education’. Food has largely been thought of from a nutritionistic viewpoint alone and the ethical issues over children’s freedom of choice and well-being have been absent. This book resolves these problems by applying ethical and sociological theories of food and analysing food education in two pioneering countries: Japan and France. The book focuses on taste education and gastronomy as two key concepts which have great potential to positively impact food education. Taste education is a promising alternative to nutrition-centred pedagogy which foregrounds the experience and pleasure of eating food, creating an environment for taste sensibility and food curiosity. From taste education, the picture can be broadened to examine the role and impact of gastronomy in food education. Examining the cultural traditions of France and Japan reveals how gastronomy can impact eating habits and food cultures and how these criteria should be an intrinsic part of food education. The book concludes by constructing an integrative theory for food education that moves beyond nutrition-centred education for the benefit of one’s well-being.

This book will greatly interest students, scholars, policymakers and educators working on food education, food-related issues at the intersection between nutritional and social sciences, and ‘gastronomes’ searching for a pedagogical guide for developing their capabilities to eat in a more humanistic way.

Zielgruppe

Academic, Postgraduate, and Undergraduate Advanced

Autoren/Hrsg.

Ueda, Haruka

Fachgebiete

• Sozialwissenschaften Politikwissenschaft Regierungspolitik
• Geowissenschaften Geographie | Raumplanung Geographie: Sachbuch, Reise
• Naturwissenschaften Biowissenschaften Biowissenschaften Biowissenschaften, Biologie: Sachbuch, Naturführer
• Naturwissenschaften Biowissenschaften Biowissenschaften Ökologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Pädagogik Pädagogik
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft

Inhaltsverzeichnis

Introduction 1. History of Food Education 2. Research Structure and Epistemological Obstacles PART 1: Taste Education as an Alternative Pedagogy 3. History and Pedagogical Nature 4. Educational Effects on Children 5. Institutionalisation in Japan, France and Italy Part 2:. Gastronomy as Taste Education’s Philosophical Tradition 6. History of French Gastronomy 7. Contemporary French Gastronomy 8. Jacques Puisais’ Philosophy of Gastronomy and Taste Education 9. Sociology of Japanese Gastronomy: A Comparative Perspective Part 3: Theory Construction of Food Education 10. An Integrative Theory for Food Education: Food Ethics and the Capability Approach Conclusion

Über Autor(innen)

Haruka Ueda is a Postdoctoral Fellow at the Japan Society for the Promotion of Science and Nagoya University, Japan. He won the 2022 Young Researcher’s Award of the Japanese Society of Agricultural Economics.