Food Studies

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory tactile and experiential. Food Studies: A Hands-on Guide 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. A fantastic resource for supporting student engagement and learning the book features: - 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 - pedagogical features such as learning objectives discussion questions suggested readings and a glossary - a companion website offering lesson plans worksheets and links to additional resources found here: . This is the perfect introduction for students of food studies anthropology of food food geography food hospitality sociology of food food history and gastronomy.