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Scaffolding expertise with all five senses: teaching cuisine critically.
- Source :
-
Food, Culture & Society . Nov2020, Vol. 23 Issue 5, p627-630. 4p. - Publication Year :
- 2020
-
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]
- Subjects :
- *SCAFFOLDING
*FOOD studies (Education)
*FOOD consumption
*GLOBALIZATION
*EXPERTISE
Subjects
Details
- Language :
- English
- ISSN :
- 15528014
- Volume :
- 23
- Issue :
- 5
- Database :
- Academic Search Index
- Journal :
- Food, Culture & Society
- Publication Type :
- Academic Journal
- Accession number :
- 146971427
- Full Text :
- https://doi.org/10.1080/15528014.2020.1808429