Food Studies

<p><b>A 2019 Choice Outstanding Academic Title</b> <p/>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. <p/> A fantastic resource for supporting student engagement and learning the book features: <p/> - 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 found here: https: //onlineresources.bloomsbury.com/cw/food-studies/. <p/> 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>