Projects per year
Abstract
How do you teach sustainability in food education? By preaching and giving lectures? Or by supporting the reflexive capacities of students? It is the opinion of this article that teaching taste and food design with regard to sustainability must be ethically reflexive. We should not moralize. Focusing on sustainability as a reflexive concept, students should not only learn to eat what is deemed to be the right things to eat; they must also learn to relate to food and meals in a critical and informed way. The article points out what ‘damage’ moralization can do if food and sustainability are designed or communicated without ethical reflections.
| Original language | English |
|---|---|
| Journal | International Journal of Food Design |
| Volume | 5 |
| Issue | 1-2 |
| Pages (from-to) | 149-156 |
| Number of pages | 8 |
| ISSN | 2056-6522 |
| DOIs | |
| Publication status | Published - Dec 2020 |
| Event | Bæredygtighed i Madkundskabsdidaktik - DPU, København NV, Denmark Duration: 16 Jan 2020 → 16 Jan 2020 |
Conference
| Conference | Bæredygtighed i Madkundskabsdidaktik |
|---|---|
| Location | DPU |
| Country/Territory | Denmark |
| City | København NV |
| Period | 16/01/2020 → 16/01/2020 |
Keywords
- Critical food choice
- Ethics
- Food education
- Moralization
- Sustainability
- Taste competence
- The moral taste
Fingerprint
Dive into the research topics of 'Ethics, moral, and moralization: Sustainability in food education'. Together they form a unique fingerprint.Projects
- 4 Finished
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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
Project: Research
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Haven i Havet - National Havhøst: undervisningsprogram. Følgeforskning og evaluering af undervisningsprogram i danske havhaver.
Wistoft, K. (PI)
01/01/2021 → 31/12/2023
Project: Research
Research output
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Religious taste: A reflection repertoire for teaching food diversity
Wistoft, K., Nov 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 49-63 15 p.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open AccessFile123 Downloads (Pure) -
Teaching Taste for Sustainable Development in Home Economics Education
Wistoft, K., Qvortrup, L. & Christensen, J. H., 30 Apr 2022.Research output: Contribution to conference › Conference abstract for conference › Research
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Bæredygtighed og 'den moralske smag'
Wistoft, K., 2020.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
Activities
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The Eleventh International Conference on Food Studies
Wistoft, K. (Organizer) & Qvortrup, L. (Organizer)
28 Oct 2021 → 30 Oct 2021Activity: Participating in or organising an event types › Participation in or organisation af a conference
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Taste in a sociological and didactic perspectiveSeven Dimensions of Taste
Wistoft, K. (Invited speaker) & Qvortrup, L. (Invited speaker)
28 Oct 2021Activity: Presentations, memberships, ownership and other activities › Lecture and oral contribution
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Når den moralske smag bliver til velsmag
Wistoft, K. (Speaker)
24 Mar 2021Activity: Participating in or organising an event types › Participation in or organisation of workshop, seminar or course
File
Press/Media
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Etik, moral, moralisering: Bæredygtighed i madkundskabsdidaktik
Wistoft, K.
03/02/2020
1 item of Media coverage
Press/Media: Press / Media
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Moral i skolekøkkenet. Pas på med den løftede pegefinger
Wistoft, K.
01/02/2020
1 Media contribution
Press/Media: Press / Media
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