Teaching taste

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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.
Original languageEnglish
Place of publicationIllinois, USA
PublisherCommon Ground Research Networks
Number of pages114
ISBN (Print)978-1-86335-162-1 , 978-1-86335-163-8
ISBN (Electronic)978-1-86335-164-5
DOIs
Publication statusPublished - 10 Oct 2019
SeriesFood studies

Bibliographical 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’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.

    Research areas

  • Teaching taste, Childrens' cookbooks, Taste dimensions, Taste didatics, Taste competence, Taste authority

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