Teaching taste

TY - BOOK

T1 - Teaching taste

AU - Wistoft, Karen

AU - Qvortrup, Lars

N1 - a. Karen Wistoft is professor at the Danish School of Education, Aarhus University. Since 2014, she has built up the research field “Learning, Food Knowledge, Taste Didactics and Well-being in School and Day Care.” She is co-manager of the cross-disciplinary center “Taste for life” (2014-2021). As research director of a team of young education researchers Karen Wistoft has managed several other externally funded research and evaluation projects. Since 2003 she has published 165 books, reports and articles and given keynote lectures at international Food Studies conferences. She has built up an international network with researchers from Japan, Europe and USA. b. Lars Qvortrup is professor at the Danish School of Education, Aarhus University. His research focuses on taste didactics, school development, and school leadership. He has been professor at Aalborg University, University of Southern Denmark, dean at the Danish School of Education and vice chancellor at The Royal Danish School of Library Science. Since 1983 Lars Qvortrup’s list of publications includes 320 publications. He has written and/or edited approximately 50 books in Danish, English, Swedish and Norwegian, and more than 250 articles in Danish and international readers and journals. He has lectured all over the world.

PY - 2019/10/10

Y1 - 2019/10/10

N2 - A new food education paradigm has emerged: Food is not prepared according to general nutrition rules, but according to personal taste dispositions. Thus, taste is the purpose of and reason for food education, and the ambition is the enable students to make reasoned food decisions.A fundamental educational question is: How and why do we teach taste? In this paper, we present a didactic taste system, answering the questions of how and why to develop students’ taste competencies and taste authority? The answers are informed by systems theory.In a so-called ‘post-truth’ political era not only is evidence shunted. Also, emotions are exploited. Therefore, the aim to educate students’ taste competencies and authority is an important pedagogical and political issue.

AB - A new food education paradigm has emerged: Food is not prepared according to general nutrition rules, but according to personal taste dispositions. Thus, taste is the purpose of and reason for food education, and the ambition is the enable students to make reasoned food decisions.A fundamental educational question is: How and why do we teach taste? In this paper, we present a didactic taste system, answering the questions of how and why to develop students’ taste competencies and taste authority? The answers are informed by systems theory.In a so-called ‘post-truth’ political era not only is evidence shunted. Also, emotions are exploited. Therefore, the aim to educate students’ taste competencies and authority is an important pedagogical and political issue.

KW - Taste education

KW - Taste didatics

KW - Taste dimensions

KW - History

KW - Children's cookbooks

KW - Food choice

KW - Teaching taste

KW - Childrens' cookbooks

KW - Taste dimensions

KW - Taste didatics

KW - Taste competence

KW - Taste authority

KW - Didaktik

KW - Madkundskab

U2 - 10.18848/978-1-86335-164-5/CGP

DO - 10.18848/978-1-86335-164-5/CGP

M3 - Book

SN - 978-1-86335-162-1

SN - 978-1-86335-163-8

T3 - Food studies

BT - Teaching taste

PB - Common Ground Research Networks

CY - Illinois, USA

ER -