Projekter pr. år
Abstract
Method: The proposal features theoretical work. It aims to push the boundaries of theory and research in order to seek out a new paradigm including a model of four basic taste dimensions. Based on this model it suggests new ways of framing home economic education. The starting point has been a literature review on children, learning, food and taste followed by analyses in a value reflective pedagogy perspective as well as quantitative and qualitative research in home economic education. This has been combined with systems theory developed by the German sociologist Niklas Luhmann providing concepts for the different dimensions of taste education and their interrelations conceptualized as “structural couplings”. We characterize each of the dimensions based on a range of philosophical, theoretical and practical contributions, including concepts from the philosophy of aesthetics (Kant 1793), health education and practice, science, and moral philosophy.
Results: The basic point is that “taste” is more than “tastiness”. According to our analysis, taste has four dimensions: 1) Taste is tastiness, i.e. a matter of aesthetics, 2) Taste is wellbeing, i.e. a matter of health, 3) Taste is something perceived, i.e. a matter of sensorics, and 4) Taste is politics, i.e. a matter of morality and ethical reflection.
Conclusion: It our assumption that the four dimensions of taste will form new ways of framing home economics education in order to qualify innovative taste didactics.
Originalsprog | Engelsk |
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Publikationsdato | 1 maj 2017 |
Antal sider | 1 |
Status | Udgivet - 1 maj 2017 |
Begivenhed | ARAHE: The 19th Biennial International Congress in Japan - Tokyo, Japan Varighed: 6 aug. 2017 → 10 aug. 2017 Konferencens nummer: 19 |
Konference
Konference | ARAHE |
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Nummer | 19 |
Land/Område | Japan |
By | Tokyo |
Periode | 06/08/2017 → 10/08/2017 |
Emneord
- Taste
- Didactics
- Home Economics Education
Projekter
- 3 Afsluttet
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Bevægelse, sundhed og trivsel
Wistoft, K. (PI), Bahrenscheer, A. (Samarbejdspartner), Sederberg, M. (Samarbejdspartner) & Højholdt, A. (Samarbejdspartner)
01/08/2020 → 31/12/2022
Projekter: Projekt › Forskning
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SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Projektleder), Mouritsen, O. G. (Projektleder), Hedegaard, L.-L. (Projektleder), Sørensen, S. (Projektleder), Schneider, M. (Projektkoordinator), Højgaard Christensen, J. (Deltager), Stovgaard, M. (Deltager), Thrane, C. (Deltager) & Brahe, T. (Deltager)
01/07/2018 → 30/06/2021
Projekter: Projekt › Forskning
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SmagForLivet
Mouritsen, O. G. (Ansøger), Wistoft, K. (Projektleder), Leer, J. (Deltager), Højlund, S. (Deltager) & Povlsen, K. K. (Deltager)
01/07/2014 → 30/06/2018
Projekter: Projekt › Forskning
Publikation
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Religious taste: A reflection repertoire for teaching food diversity
Wistoft, K., nov. 2022, I: Food Studies: An Interdisciplinary Journal. 12, 2, s. 49-63 15 s.Bidragets oversatte titel :Religiøs smag: Et refleksionsrepertoire til undervisning i madmæssig mangfoldighed Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
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Seven dimensions of taste: taste in a sociological and educational perspective
Wistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (red.). Amsterdam: Elsevier, s. 227-251 24 s.Bidragets oversatte titel :Syv smagsdimensioner: Havd er smag og hvordan kan vi undervise i smag Publikation: Bidrag til bog/antologi/rapport/proceeding › Bidrag til bog/antologi › Forskning › peer review
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Didactics of Danish Children's Cookbooks – a Historical Review
Wistoft, K., 1 apr. 2020.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review
Aktiviteter
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Taste in a sociological and didactic perspectiveSeven Dimensions of Taste
Wistoft, K. (Oplægsholder) & Qvortrup, L. (Oplægsholder)
28 okt. 2021Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
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The Eleventh International Conference on Food Studies
Wistoft, K. (Arrangør) & Qvortrup, L. (Arrangør)
28 okt. 2021 → 30 okt. 2021Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference
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Food for Health - Teaching Taste: Seven dimensions of taste
Wistoft, K. (Oplægsholder)
11 feb. 2021Aktivitet: Tale eller præsentation - typer › Foredrag og mundtlige bidrag
Fil