Teaching taste

Karen Wistoft; Lars Qvortrup

doi:10.18848/978-1-86335-164-5/CGP

Teaching taste

Research output: Book/anthology/dissertation/report › Book › Research › peer-review

Abstract

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.

Translated title of the contribution	Smagens didaktik
Original language	English

Place of publication	Illinois, USA
Publisher	Common Ground Research Networks
Number of pages	114
ISBN (Print)	978-1-86335-162-1 , 978-1-86335-163-8
ISBN (Electronic)	978-1-86335-164-5
DOIs	https://doi.org/10.18848/978-1-86335-164-5/CGP
Publication status	Published - 10 Oct 2019

Series	Food studies

Keywords

Teaching taste
Childrens' cookbooks
Taste dimensions
Taste didatics
Taste competence
Taste authority
Didaktik
Madkundskab

Access to Document

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

1 Curtailed
1 Active
6 Finished

TASTE Didactics - Food and Critical Thinking
Wistoft, K. (PI), Danneskiold-Samsøe, I. (Participant) & Skovmand-Larsen, M. (Participant)
01/08/2023 → 31/08/2027
Project: Research

File
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

File
SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Project manager), Mouritsen, O. G. (Project manager), Hedegaard, L.-L. (Project manager), Sørensen, S. (Project manager), Schneider, M. (Project coordinator), Højgaard Christensen, J. (Participant), Stovgaard, M. (Participant), Thrane, C. (Participant) & Brahe, T. (Participant)
01/07/2018 → 30/06/2021
Project: Research

File

Food diversity in Home Economics Education – exemplified by Danish school research
Wistoft, K., 11 Nov 2023, (Submitted) Journal of Asian Regional Association for Home Economics: JARAHE. Nishihara, N. (ed.). ARAHE
Research output: Contribution to book/anthology/report/proceeding › Report chapter › Research › peer-review
Bæredygtighed og den moralske smag
Wistoft, K., 1 Feb 2022.
Research output: Contribution to conference › Conference abstract for conference › Research › peer-review
Children’s cookbooks – learning by using recipes, cooking experiments and taste competence
Christensen, J. H. & Wistoft, K., Jun 2022, In: Health Education Journal. 81, 4, p. 375-386 12 p.
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Open Access
File
2 Citations (Scopus)

169 Downloads (Pure)

4 Participation in or organisation af a conference
4 Participation in or organisation of workshop, seminar or course
4 Lecture and oral contribution
1 Editor of Research journal
More
- 1 Other

TASTE Didactics
Wistoft, K. (Organizer)
20 Sept 2023 → 21 Sept 2023
Activity: Participating in or organising an event types › Participation in or organisation of workshop, seminar or course

File
Food Studies 2022
Wistoft, K. (Participant)
23 Oct 2022 → 24 Oct 2022
Activity: Participating in or organising an event types › Participation in or organisation af a conference

File
Food Studies: An Interdisciplinary Journal (Journal)
Wistoft, K. (Editor) & Qvortrup, L. (Editor)
15 Jan 2022 → 9 Dec 2022
Activity: Publication peer-review and editorial work types › Editor of Research journal › Research

İştahsız çocuğu mutfağa sokun
Wistoft, K.
22/02/2021
1 Media contribution
Press/Media: Press / Media
Professor: Mellemmåltider er afgørende for unges koncentration
Wistoft, K.
09/09/2019
1 Media contribution
Press/Media: Press / Media
Sådan lærer du din krop at være sund
Wistoft, K.
01/09/2019
1 Media contribution
Press/Media: Press / Media

Cite this

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title = "Teaching taste",

abstract = "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{\textquoteright} taste competencies and taste authority? The answers are informed by systems theory.In a so-called {\textquoteleft}post-truth{\textquoteright} political era not only is evidence shunted. Also, emotions are exploited. Therefore, the aim to educate students{\textquoteright} taste competencies and authority is an important pedagogical and political issue.",

keywords = "Taste education, Taste didatics, Taste dimensions, History, Children's cookbooks, Food choice, Teaching taste, Childrens' cookbooks, Taste dimensions, Taste didatics, Taste competence, Taste authority, Didaktik, Madkundskab",

author = "Karen Wistoft and Lars Qvortrup",

note = "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{\textquoteright}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. ",

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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.

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Teaching taste

Abstract

Keywords

Access to Document

Projects

Research output

Activities

Press/Media

Cite this