Transformations: The Journal of Inclusive Scholarship and Pedagogy launches Teaching Food
Transformations, a journal that invites college teachers to take pedagogy seriously as a topic of scholarly writing, announces the publication of a special issue, Teaching Food. In it teacher/scholars discuss their in-and-out-of-the-classroom use of food as a topic of study. Guest edited by Deirdre Murphy, of the Culinary Institute of America, with Ada Ortuzar-Young, Drew University, as associate guest editor.
* Julia Ehrhardt makes surprising discoveries about her students' unfamiliarity with cooking basics.
* Faculty and food service workers discuss the controversy about slaughtering Green Mountain College's oxen, in a Teacher's Talk interview with Deirdre Murphy.
* Chris Fosen explains how his rhetoric classes develop innovative strategies to draw attention to water issues, extending the usual boundaries of composition
* Imaginative farm-to-classroom exchanges appear in "The Art of Farming," and "A Pedagogy of Communities"
* Efi Psilaki's beautiful photo essay explains how she teaches her international classes about the uses of bread in Greek tradition.
If you're in food studies, literature, anthropology, gastronomy, women's and gender studies, composition, experiential learning, assessment, or study abroad programs you will especially want to read this issue.
Individual copies are $12. Visit our website for subscription information.
Table of Contents
Toward a Pedagogy of Mouthiness: The Essential Interdisciplinarity of Studying Food Deirdre Murphy
Foodways: Roots, Routes, and What They Tell Us Ada Ortuzar-Young
Making Lardo in the Food Lab: The Pedagogical Value of Cooking in the Food Studies Classroom Julia C. Ehrhardt
Bugs Burger-Land and Basil on the Fire Escape: Food Studies for Food Service Trainees Doris Friedensohn
The Art of Farming: Cultivating Innovative Local Knowledge Alesia Maltz
Through the Looking Glass of Assessment in Australia: Countering the Pressure to Standardize Nicole Tarulevicz
Something to Sink Their Teeth Into: Teaching Culture Through Food Elizabeth Elliott Cooper
A Pedagogy of Communities: Growing Responsible Eating Ann Fuehrer and Kelly Quinn
We Are What We Think about What We Eat: Raising the Veil That Separates Us from Our Food
Deirdre Murphy, Philip Ackerman-Leist, Steven Fesmire, David Ondria
Sharing Cultures through Food: Teaching in a Multicultural University Classroom Efi Psilaki
Material Culture of Teaching
The Guilty Goose Fatima Ali • Handmade Pasta Sarah Monroe • Culinary Magic: The Right Ingredients, Culture, and the Senses Ada Ortuzar-Young • Kale Alyssa Densham • Wine Luke Boland
The Prism of Water: Environmental Rhetoric as Everyday Action Chris Fosen
Teaching about Eating Disorders from a Fat Studies Perspective Patti Watkins and Andrea Doyle Hugmeyer
Contact: Jacqueline Ellis and Ellen Gruber Garvey, Editors
New Jersey City University /Academic Affairs, Hepburn Hall, 309
2039 Kennedy Boulevard, Jersey City, NJ 07305
Tel: (201) 200-3071 • Fax: (201) 200-3051 • Email: firstname.lastname@example.org
Previous issues include: Teaching Under Attack; Teaching Feelings; Teaching Digital; Teaching Sex; Teaching the Earth; Teaching Nation; Teaching Performance; and Teaching Material Culture
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