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

• 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%
• 2017

  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