Research output per year
Research output per year
- 12 results
Search results
-
2022
Food for Health – Teaching Taste: Seven Dimensions of Taste for Sustainable Health in Home Economics Education
Wistoft, K., 30 Apr 2022.Research output: Contribution to conference › Conference abstract for conference › Research
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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 AccessFile1 Citation (Scopus)169 Downloads (Pure) -
2021
Seven dimensions of taste: taste in a sociological and educational perspective
Wistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (ed.). Amsterdam: Elsevier, p. 227-251 24 p.Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review
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2020
Didactics of Danish Children's Cookbooks – a Historical Review
Wistoft, K., 1 Apr 2020.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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Play with your food and cook it! Tactile play with fish as a way of promoting acceptance of fish in 11 to 13 year old children in a school setting – a qualitative study
Højer, R., Wistoft, K. & Frøst, M. B., Oct 2020, In: Nutrients. 12, 10, p. 1-23 23 p., 3180.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open Access15 Citations (Scopus) -
Teaching Taste for Sustainable Development in Home Economics Education
Qvortrup, L., Wistoft, K. & Christensen, J. H., 1 May 2020.Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
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2019
Exploring the Complexity of Teaching Taste, Focusing on the Complexity of Research-Practice Collaboration
Wistoft, K. & Qvortrup, L., 10 Jul 2019, p. 1-10. 10 p.Research output: Contribution to conference › Paper › Research › peer-review
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Mad er mere end kostråd: Smagens syv dimensioner giver læge og patient flere muligheder
Wistoft, K. & Qvortrup, L., 25 Jan 2019, In: Videnskab.dk [online].Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Contribution to newspaper - Newspaper article
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Teaching taste
Wistoft, K. & Qvortrup, L., 10 Oct 2019, Illinois, USA: Common Ground Research Networks. 114 p. (Food studies).Research output: Book/anthology/report › Book › Research › peer-review
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2018
Fremme af sunde mad- og måltidsvaner blandt børn og unge: vidensrådsrapport
Tetens, I., Biltoft-Jensen, A., Hermansen, K., Mølgaard, C., Nyvad, B., Rasmussen, M., Sabinsky, M., Toft, U. & Wistoft, K., 1 Mar 2018, København: Vidensråd for Forbyggelse. 138 p.Research output: Book/anthology/report › Report › Research › peer-review
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Rundt om smag
Wistoft, K. & Qvortrup, L., 10 Dec 2018, In: Ugeskrift for Læger. 180, 25, p. 2291-2294Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
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Taste in food education: a critical review essay
Wistoft, K. & Leer, J., 2018, In: Food and Foodways. 26, 4, p. 329-349 21 p.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Review › Research › peer-review
16 Citations (Scopus)