Projects per year
Abstract
The research symposium combines theoretical and empirical approaches, including taste philosophy, systems theory, didactics and empirical studies with a focus on effectiveness research. The theoretical findings include a) the development of a systematic model of taste dimensions that can be directly translated into a HHE curriculum b) students’ understanding of the differentiation of knowledge forms related to different taste dimensions, with a particular focus on the importance of education for sustainable development. The empirical findings demonstrate that teaching taste is an effective didactic approach that all students can benefit from in achieving learning objectives.
Conclusion: Home Economics Education with a focus on taste has significant positive effects on the inclusion of students with different socio-economic backgrounds, on the understanding of taste as a broad cultural phenomenon, on the ability to use different forms of argument for different taste dimensions, and – not least – on students’ understanding of sustainable development as an integrated element in all links of the food chain.
Original language | English |
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Publication date | 30 Apr 2022 |
Publication status | Published - 30 Apr 2022 |
Event | IFHE XXIV WORLD CONGRESS: Home Economics Soaring Toward Sustainable Development - Atlanta, Georgia, United States Duration: 6 Sept 2022 → 10 Sept 2022 Conference number: XXIV https://web.cvent.com/event/ec0dcde7-3a47-494c-ba86-269439400fa3/summary |
Conference
Conference | IFHE XXIV WORLD CONGRESS |
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Number | XXIV |
Location | Atlanta |
Country/Territory | United States |
City | Georgia |
Period | 06/09/2022 → 10/09/2022 |
Internet address |
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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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
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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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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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Ethics, moral, and moralization: Sustainability in food education
Wistoft, K., Dec 2020, In: International Journal of Food Design. 5, 1-2, p. 149-156 8 p.Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review
Open Access4 Citations (Scopus)
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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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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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