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With the rapid growth and interest in food studies around the U.S. and globally, the original essays in this one-of-a-kind volume aid instructors in expanding their teaching to include both the latest scholarship and engage with public debate around issues related to food. The chapters represent the product of original efforts to develop ways to teach both with and about food in the classroom, written by innovative instructors who have successfully done so. It would appeal to community college and university instructors in anthropology and social science disciplines who currently teach or want to develop food-related courses. This book -illustrates the creative ways that college instructors have tackled teaching about food and used food as an instructional device;-aims to train the next generation of food scholars to deal with the complex problems of feeding an ever-increasing population -contains an interview with Sidney Mintz, the most influential anthropologist shaping the study of food
It's food week in Manuel's class. Each student shares his or her family's food traditions. Some eat noodles with chopsticks. Others use a fork. Some families eat flat bread. Others eat puffy bread. What foods will Manuel talk about?
From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
A bold, brain-based teaching approach to culturally responsive instruction To close the achievement gap, diverse classrooms need a proven framework for optimizing student engagement. Culturally responsive instruction has shown promise, but many teachers have struggled with its implementation—until now. In this book, Zaretta Hammond draws on cutting-edge neuroscience research to offer an innovative approach for designing and implementing brain-compatible culturally responsive instruction. The book includes: Information on how one’s culture programs the brain to process data and affects learning relationships Ten “key moves” to build students’ learner operating systems and prepare them to become independent learners Prompts for action and valuable self-reflection
This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.
The process of rethinking the way we integrate language and culture instruction engages the identities, values, and expectations of teachers and learners alike. Teaching Culture: Perspectives in Practice offers multiple viewpoints on the inter-relationship between language and culture and how they serve to teach meaning, offer a lens of identity, and provide a mechanism for social participation. Authentic classroom experiences engage the reader and offer teachers invaluable support as they expand their ideas about how language and culture work together. Book jacket.
Israel and Palestine share an outstanding and dynamic cuisine. Divine Food is a visually striking collection of recipes from local markets, Arab traditions, the nomadic tribes of the desert, and the hip restaurants of Tel Aviv. Divine Food takes readers on a culinary journey through Israeli and Palestinian cuisine and its local varieties --from the Arab- Jewish kitchen of the north to nomadic specialties of the Negev Desert, from the contemporary food scene of Tel Aviv to the fish dishes of the coast. The book presents a wide range of delicious recipes. Because the food of the region is characterized by authenticity and tradition, it also provides insight into the origins of iconic dishes. Both a stunning regional portrait and a go-to cookbook, Divine Food is a must-have for any foodie.
This volume offers diverse perspectives on language and culture teaching explored against the background of a fast-paced globalized world of increased mobility and opportunity. While teachers are pressed to reinvent and adapt the existing teaching practices, researchers are invited to conduct studies with a view of implementing the findings in the classroom practice. This collection presents discussions of different aspects of foreign language instruction, language skills and learning strategies, and foreign languages in professional contexts, as well as the role of intercultural competence in language teaching and teacher education. Offering insights into a variety of foreign language and culture teaching contexts throughout Europe, this volume will be of interest to researchers and practitioners in applied linguistics and language and culture teaching methodology, including both experienced and novice language teachers, in the Balkan region and beyond.
The dramatic increase in all things food in popular and academic fields during the last two decades has generated a diverse and dynamic set of approaches for understanding the complex relationships and interactions that determine how people eat and how diet affects culture. These volumes offer a comprehensive reference for students and established scholars interested in food and nutrition research in Nutritional and Biological Anthropology, Archaeology, Socio-Cultural and Linguistic Anthropology, Food Studies and Applied Public Health.
This book identifies the many facets of culture that influence second language learners and teachers. The paperback edition identifies the many facets of culture that influence second language learners and teachers. It addresses the impact of culture on learning to interact, speak, construct meaning, and write in a second language, while staying within the sociocultural paradigms specific to a particular language and its speakers. By providing a comprehensive introduction to research from other disciplines on the interaction between language and culture, this volume offers an important contribution to the field of second language acquisition.