Teaching Taste for Sustainable Development in Home Economics Education

Research output

Research output per year 2017 2017 2018 2019 2020 2022 2022

• 6 Conference abstract for conference
• 2 Book
• 2 Book chapter
• 2 Paper
• 2 More
  • 2 Journal article

Research output per year

Research output per year

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

• 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
• 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

  • Food Education 100%
• 2020

  Bæredygtighed og 'den moralske smag'

  Wistoft, K., 2020.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

• 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

• 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 Access

  • Feeding Behavior 100%
  • Craftsmanship 50%
  • Food Behavior 25%
  • Applied Thematic Analysis 25%
  • Multiple-case Design 25%
• 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

• Food for Health: The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context

  Wistoft, K. & Qvortrup, L., 2019.

  Research output: Contribution to conference › Paper › Research › peer-review

• Teaching taste

  Wistoft, K. & Qvortrup, L., 10 Oct 2019, Illinois, USA: Common Ground Research Networks. 114 p. (Food studies).

  Research output: Book/anthology/dissertation/report › Book › Research › peer-review
• 2018

  Rundt om smag

  Wistoft, K. & Qvortrup, L., 10 Dec 2018, In: Ugeskrift for Læger. 180, 25, p. 2291-2294

  Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

• Smagens didaktik

  Wistoft, K. & Qvortrup, L., 1 Feb 2018, København: Akademisk Forlag. 159 p.

  Research output: Book/anthology/dissertation/report › Book › Research › peer-review
• 2017

  Dimensions of taste qualifying didactic reflections on home economics education

  Wistoft, K. & Qvortrup, L., 1 May 2017. 1 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review

• Hvad er smag, og hvordan underviser man i og med smag?

  Qvortrup, L. & Wistoft, K., 22 Nov 2017, Perspektiver på smag. Leer, J. & Hedegaard, L. (eds.). Odense: Syddansk Universitet, p. 109-130 (Smag - skriftserie om smag; No. 6).

  Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review

• Taste didactic reflection theory: a reflection model of taste dimensions for taste education

  Wistoft, K. & Qvortrup, L., 10 Mar 2017. 2 p.

  Research output: Contribution to conference › Conference abstract for conference › Research › peer-review