Teaching Taste

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  • Title: Teaching Taste
  • Author(s): Karen Wistoft, Lars Qvortrup
  • Publisher: Common Ground Research Networks
  • Collection: Common Ground Research Networks
  • Series: Food Studies
  • Keywords: Taste, Food Education, Home Economics, Teaching and Learning, Didactics, Students, Taste Competencies, Taste Autonomy, Systems Theory
  • Year: 2019
  • ISBN (hbk): 978-1-86335-162-1
  • ISBN (pbk): 978-1-86335-163-8
  • ISBN (pdf): 978-1-86335-164-5
  • DOI: https://doi.org/10.18848/978-1-86335-164-5/CGP
  • Citation: Wistoft, Karen , and Lars Qvortrup. 2019. Teaching Taste. Champaign, IL: Common Ground Research Networks. doi:10.18848/978-1-86335-164-5/CGP.
  • Extent: 114 pages

Abstract

How we taste and eat is just as central in a civilization perspective as what we know and think. Meal communities are important contributors to the creation of a community of opinions based on sense, emotion and taste. This is the reason for writing Teaching Taste. The historical part analyses Danish children’s cookbooks. When did the view of taste change from a norm that was met to a sense and ability that everyone, including children, possesses? The systematic part identifies seven dimensions of taste: pleasant taste, healthy taste, sensed taste, moral taste, religious taste, loving taste and trendy taste and how to teach them. The didactic part answers how can we teach about, through and for taste. The book is written for teachers, trainee teachers and students on courses in Home Economics, Food Knowledge and Food Education. The book ends with a ready-to-use teaching handout.