Bibliographical note

Karen Wistoft is a professor of learning, cooking, tasting and wellbeing in school at the Danish School of Education (DPU), Aarhus University, Tuborgvej 164, DK-2400 Copenhagen, Denmark; e-mail: kawi@edu.au.dk. Her research is affiliated with the National Centre for School Research inclusive the Danish Academy of Home Economics Education at Aarhus University and the Department of Food and Health at University College HVL in Bergen, Norway. Her interests center on a new and highly innovative pedagogical and educational research environment dealing with students’ tasting, food knowledge and skills, well-being and learning in primary and secondary school, in both indoor and outdoor education. She produces empirical based evidence and develops new knowledge and theories regarding: a) taste experiences and competence as well as acquisition of taste knowledge and skills relevant to well-being, b) implementation of food knowledge and cooking experience in producing wellbeing and c) new taste didactics towards food education in a participatory and critical learning perspective.
Lars Qvortrup is a professor of education science at the Danish School of Education (DPU), Aarhus University, Tuborgvej 164, DK-2400 Copenhagen, Denmark; e-mail: lq@edu.au.dk. He is currently head of a national project evaluating the effectiveness of teacher collaboration such as professional learning communities for teachers’ professional satisfaction, the quality of teaching and students’ learning outcomes. His interests focus on data and evidence informed school development and school leadership, on teachers’ performance of professional judgment, and on the development of the School Effectiveness paradigm. Together with Karen Wistoft he is currently developing a systematic didactics of taste. Since 1983 Lars Qvortrup has written and/or edited more than 40 books in Danish or English and more than 200 articles in Danish and international readers and journals.