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Food and Museums

Irina D. Mihalache

Irina D. Mihalache is Assistant Professor of Museum Studies at the University of Toronto, Canada Author affiliation details are correct at time of print publication.

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Lesson plan

...Introduction This eight-module unit takes a thematic approach to exploring the many connections between food and museums in a North American context. The focus of this unit is on three such connections: exhibitions, engagement, and dining...

Critical Food Insecurity

Megan Blake

Megan Blake is Senior Lecturer in Human Geography at the University of Sheffield, UK. Author affiliation details are correct at time of print publication.

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Lesson plan

...Introduction We all eat, but not all of us can access the food we need to live a healthy and active life. This is true for those in wealthy and emerging countries. In most instances, it is the most vulnerable who bear this burden...
...Introduction What Is This Unit About? This module will explore food and sustainability from a social sciences perspective and will cover a range of topics from sustainable food and consumption, sustainable food governance, to sustainable...
...Introduction In this course, we investigate the stark disparities in nutritional well-being around the world and seek to understand in what ways agricultural systems of food production have played a role. Much of the food that we eat has...
...Introduction The psychology of food and culture is remarkably complex and is explored in this course through an interdisciplinary approach. As everything psychological is simultaneously biological, the role of evolutionary pressures...

A Global History of Food

Rebecca Earle

Rebecca Earle is Professor in History at the University of Warwick, UK. She is the author of three books, including The Body of the Conquistador: Food, Race and the Colonial Experience in Spanish America, 1492-1700 (2012), which was Winner of the Conference on Latin America History 2013 Bolton-Johnson Prize, and The Return of the Native: Indians and Mythmaking in Spanish America, 1810-1930 (2008), which was Winner of the Conference on Latin American History's 2008 Bolton-Johnson Prize Honorable Mention. She has written about the history of food for The Conversation, BBC History Magazine, The Independent, and The Sunday Telegraph, among other publications. Author affiliation details are correct at time of print publication.

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Lesson plan

...IntroductionThis undergraduate course explores the long history of the production, marketing, and consumption of food from ancient times to the present, from vegetarianism to the first battery chicken. It provides a framework for thinking...
...IntroductionThe American South has a dynamic history and food culture that, in many ways, gives us a lens to read the history of foodways in the world. This unit, “Food in the American South,” is a eleven-module plan that could be used...
...Introduction This course emphasizes the disciplinary lens of psychology to explore eating and our relationship with food. Theoretical perspectives in psychology, including biopsychology, human development, cognition, emotion, health...
...Introduction The methods and imperatives of literary studies and food studies blend in the unit “Literature and Food.” Through this ten-module plan, students read canonical, keystone literary texts. In addition to these literary texts, each...

The Cultural Politics of Eating, Food, and the Body

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, UK. Author affiliation details are correct at time of print publication.

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Lesson plan

...Introduction This unit explores the cultural politics of eating and examines the interplays between food, eating, and the body. It focuses on the ways in which a range of cultural actors and institutions—such as the media, restaurants...