Taste in food education: a critical review essay

Karen Wistoft; Jonatan Leer

doi:10.1080/07409710.2018.1534047

Taste in food education: a critical review essay

Karen Wistoft, Jonatan Leer

DPU - Danmarks institut for Pædagogik og Uddannelse - Pædagogisk Sociologi, Emdrup

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Review › Forskning › peer review

15 Citationer (Scopus)

Abstract

In this article, we focus on how taste is used in contemporary food education. By critically discussing a series of academic studies that design and evaluate taste education programs for children, we argue that most of the literature on taste education demonstrates a reductive understanding of taste and is essentially mistrustful of children’s taste rather than developing children’s ability to make critical food choices. Taste is seen as a barrier to the adoption of “correct” eating habits and is not recognized as an important sense, a source of pleasure, or a central way of sensually understanding and approaching the world. In other words, taste education becomes a tool to push children toward “hegemonic nutrition.

Originalsprog	Engelsk
Tidsskrift	Food and Foodways
Vol/bind	26
Nummer	4
Sider (fra-til)	329-349
Antal sider	21
ISSN	0740-9710
DOI	https://doi.org/10.1080/07409710.2018.1534047
Status	Udgivet - 2018

Emneord

Taste
Food
Education
Children
Pedagogy
Controlling
Critical Alternative
Fagdidaktik
Madkundskab

Adgang til dokumentet

10.1080/07409710.2018.1534047Licens: Ikke-specificeret

OpenUrl tilgængelighed

Fuld tekst

Andre filer og links

http://www.scopus.com/inward/record.url?scp=85059311115&partnerID=8YFLogxK

1 Afkortet
1 Igangværende
6 Afsluttet

TASTE Didactics - Food and Critical Thinking
Wistoft, K. (PI), Danneskiold-Samsøe, I. (Deltager) & Skovmand-Larsen, M. (Deltager)
01/08/2023 → 31/08/2027
Projekter: Projekt › Forskning

Fil
Madmæssig mangfoldighed i Madkundskab
Wistoft, K. (PI), Pless, M. (PI), Frerks, C. G. (PI), Hansen, S. T. (PI), Damsgård, C. (PI), Vial, M. (PI) & Carlsen, H. B. (PI)
01/02/2021 → 31/12/2021
Projekter: Projekt › Forskning

Fil
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

Fil

15 Citationer
4 Konferenceabstrakt til konference
4 Tidsskriftartikel
3 Paper
2 Bog
Mere
- 2 Bidrag til avis - Kronik
- 1 Bidrag til bog/antologi

Bæredygtighed og den moralske smag
Wistoft, K., 1 feb. 2022.
Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review
Religious taste: A reflection repertoire for teaching food diversity
Bidragets oversatte titel: Religiøs smag: Et refleksionsrepertoire til undervisning i madmæssig mangfoldighedWistoft, K., nov. 2022, I: Food Studies: An Interdisciplinary Journal. 12, 2, s. 49-63 15 s.
Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

Åben adgang
Fil
135 Downloads (Pure)
Seven dimensions of taste: taste in a sociological and educational perspective
Bidragets oversatte titel: Syv smagsdimensioner: Havd er smag og hvordan kan vi undervise i smagWistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (red.). Amsterdam: Elsevier, s. 227-251 24 s.
Publikation: Bidrag til bog/antologi/rapport/proceeding › Bidrag til bog/antologi › Forskning › peer review

4 Foredrag og mundtlige bidrag
3 Deltagelse i eller organisering af konference
2 Deltagelse i eller organisering af workshop, seminar eller kursus

The Eleventh International Conference on Food Studies
Wistoft, K. (Arrangør) & Qvortrup, L. (Arrangør)
28 okt. 2021 → 30 okt. 2021
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference

Fil
Taste in a sociological and didactic perspectiveSeven Dimensions of Taste
Wistoft, K. (Oplægsholder) & Qvortrup, L. (Oplægsholder)
28 okt. 2021
Aktivitet: Præsentationer, medlemskaber, ansættelser, ejerskab og andre aktiviteter › Foredrag og mundtlige bidrag

Fil
Bæredygtighed i Madkundskabsdidaktik
Wistoft, K. (Arrangør)
16 jan. 2020
Aktivitet: Deltagelse i eller arrangement af en begivenhed - typer › Deltagelse i eller organisering af konference

İştahsız çocuğu mutfağa sokun
Wistoft, K.
22/02/2021
1 Mediebidrag
Presse/medie
Professor: Mellemmåltider er afgørende for unges koncentration
Wistoft, K.
09/09/2019
1 Mediebidrag
Presse/medie
Professor: Forældre griber kræsenhed forkert an
Wistoft, K.
11/11/2018
1 Mediebidrag
Presse/medie

Citationsformater

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title = "Taste in food education: a critical review essay",

abstract = "In this article, we focus on how taste is used in contemporary food education. By critically discussing a series of academic studies that design and evaluate taste education programs for children, we argue that most of the literature on taste education demonstrates a reductive understanding of taste and is essentially mistrustful of children{\textquoteright}s taste rather than developing children{\textquoteright}s ability to make critical food choices. Taste is seen as a barrier to the adoption of “correct” eating habits and is not recognized as an important sense, a source of pleasure, or a central way of sensually understanding and approaching the world. In other words, taste education becomes a tool to push children toward “hegemonic nutrition.",

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AB - In this article, we focus on how taste is used in contemporary food education. By critically discussing a series of academic studies that design and evaluate taste education programs for children, we argue that most of the literature on taste education demonstrates a reductive understanding of taste and is essentially mistrustful of children’s taste rather than developing children’s ability to make critical food choices. Taste is seen as a barrier to the adoption of “correct” eating habits and is not recognized as an important sense, a source of pleasure, or a central way of sensually understanding and approaching the world. In other words, taste education becomes a tool to push children toward “hegemonic nutrition.

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KW - Food

KW - Education

KW - Children

KW - Pedagogy

KW - Controlling

KW - Critical Alternative

KW - Fagdidaktik

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KW - Taste education

KW - Food education

KW - Hegemonic nutrition

KW - Taste barrieres

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KW - hegemonic nutrition

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KW - taste barriers

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ER -

Taste in food education: a critical review essay

Abstract

Emneord

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