Abstract
Food and culture courses are inherently multi-disciplinary, as they include geography, history, law, science, culture, religion, and sometimes even language and literature. While this may make such a course more interesting from the point of view of the instructor, it would also in some cases make it more difficult from the point of view of the student, who may have a natural interest and aptitude in some but not all of those areas. This paper reviews different teaching techniques designed to reach all of the students in a class with diverse interests and abilities.
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
Critical Issues in Tourism and Leisure Studies
KEYWORDS
Food, Culture, Pedagogy
Digital Media
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