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1. Scaffolding expertise with all five senses: teaching cuisine critically.

Author

Sammells, Clare A. and Dubois, Philippe C.

Subjects
*SCAFFOLDING, *FOOD studies (Education), *FOOD consumption, *GLOBALIZATION, *EXPERTISE
Abstract

This article describes out method for "scaffolding expertise" that we used in our team-taught critical food studies course. We believe this technique allows students to not only gain knowledge about a particular food, but also models scholarly production of expertise on a small scale. It gives students an idea of what it means to be "experts" helping them to develop a more critical eye toward those who claim that title in other contexts. [ABSTRACT FROM AUTHOR]

Published
2020
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