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[ 洋図書 ] Food education and gastronomic tradition in Japan and France : ethical and sociological theories / ( Routledge food studies )

Haruka Ueda. -- Routledge, Taylor & Francis Group, -- 2023, --

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ISBN 1032377852 (hardcover)
ISBN13桁 9781032377858 (hardcover)
無効なISBN等 9781003341895 (electronic book)
テキストの言語 英語                  
分類：NDC10版 498.5
個人著者標目 上田 遙
生没年等 1992-
統一タイトル Shokuiku no riron to kyōjuhō.
本タイトル Food education and gastronomic tradition in Japan and France :
タイトル関連情報 ethical and sociological theories /
著者名 Haruka Ueda.
出版地・頒布地 Abingdon, Oxon ;
出版者・頒布者名 Routledge, Taylor & Francis Group,
出版年・頒布年 2023,
数量 x, 204 pages :
他の形態的事項 illustrations ;
大きさ 25 cm.
一般注記 A translation and expansion of the original Japanese edition, The Theory and Pedagogy of Food Education.
書誌注記 Includes bibliographical references and index.
内容注記 Chapter 1. -- History of food education -- Chapter 2. -- Research structure and epistemological obstacles -- Chapter 3. -- History and pedagogical nature -- Chapter 4. -- Educational effects on children -- Chapter 5. -- Institutionalisation in Japan, France and Italy -- Chapter 6. -- History of French gastronomy -- Chapter 7. -- Contemporary French gastronomy -- Chapter 8. -- Jacques Puisais' philosophy of gastronomy and taste education -- Chapter 9. -- Sociology of Japanese gastronomy: a comparative perspective -- Chapter 10. -- An integrative theory for food education: food ethics and the capability approach.
要約、抄録、注釈等 "Drawing on ethical and sociological theories of food, this book presents a new approach to food education that moves beyond nutrition-centered education by focusing on taste 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 largely 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 enjoyment of eating food, creating an environment of 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 eating 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 society. 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"-- Provided by publisher.
シリーズ名・巻次 Routledge food studies 
一般件名 Food habits -- France.
Food habits -- Japan.
地名件名 France
Japan
資料情報1 『Food education and gastronomic tradition in Japan and France : ethical and sociological theories /』（Routledge food studies）　Haruka Ueda.　Routledge, Taylor & Francis Group,　2023, （所蔵館：中央　 請求記号：F/498.5/U22/F　 資料コード：7116973352）
URL https://catalog.library.metro.tokyo.lg.jp/winj/opac/switch-detail.do?lang=ja&bibid=1352062178

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