Eleventh International Conference on Food Studies

Abstract

This is a study attempting to operationalize aesthetic theory combined with the new concept of practice professionalism (praksisfaglighed) in relation to sustainability and how to change habits. Based on different approaches to understanding taste in connection to driving force the paper gives examples of teaching material that intends to evoke the motivation (create taste) for sustainable food consumption. Furthermore the didactic theory behind will be explained focusing on leaning processes, professional subject fields and the combination of ethics and aesthetics. One key concept is how taste develops in the visual presentation, followed by the physical handling of food, ending up in tasting and judging the produced food in practise. This is combined with an analysis of how knowledge has an impact on your judgement of taste. The presentation will include small videos of children’s reactions to working with aesthetic approached food sustainability.