A Culinary Approach to Inclusion and Belonging in Higher Education (Paperback)
Idioma: inglés
Editorial: Myers Education Press, 2026
- Tapa blanda
- Nuevo
Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
Vendedor de IberLibro desde 22 de junio de 2007
Condición: Nuevo
EUR 91,49
Cantidad disponible: 1 disponible
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Paperback. Food, and the context surrounding it, frames much of our lives. Our culinary experiences are imbued with our physical, social, spiritual, and cultural identities. However, for many, food practices are alienating because certain culinary practices are privileged, while others are marginalized, especially in higher education spaces. Simply having access to safe and affirming food, drink, and dining spaces on campus and at off-campus events is a right that every student and faculty member should be able to enjoy. A Culinary Approach to Inclusion and Belonging in Higher Education is a new and innovative book that is unique in that it examines food as a social justice and inclusion issue. For some, religious traditions guide the consumption of only certain foods, accompanied by various periods of fasting and other important contexts around eating. Examples include the Jewish kashrut, a mandate on preparing and eating kosher food, and the Muslim halal and Ramadan, with daytime fasting. This extends off campus as well, to events and conferences that feature alcohol, which excludes those who choose or need to abstain. For those with medical conditions such as celiac disease (gluten-free), the absence of specific ingredients and foods is a medical necessity. For autistic students, or for queer and transgender people, the physical layout and social expectations of dining cause stress and isolation. International students lack a sense of belonging when the culinary decisions on a campus exclude familiar foods or settings, rendering a sense of invisibility for the students. Finally, we can look at Food Philosophy, how we think and what we believe about food, as similar to the field of Ethnic Studies, with an examination of who is included, excluded, and the need for transformation of the culinary system. Through its nine chapters, this book is designed to weave together explanatory material on various culinary needs with stories of challenges and successes in meeting the needs of those who live on, work on, or visit campuses. It highlights the need for identity-affirming culinary experiences that create a sense of inclusion and belonging. A Culinary Approach to Inclusion and Belonging in Higher Education is a great resource for researchers in cultural studies. In addition, it is an effective teaching tool for a variety of curriculum studies classes. Perfect for courses such as: Educational Leadership; Food Studies; Foundations of Education; Higher Education; Multicultural Education; Student Affairs Food shapes our identities, yet campus dining often marginalizes those with diverse religious, dietary, sensory, and cultural needs. The work explores food as a social justice issue, interlacing narratives of challenge and triumph to envision more inclusive culinary spaces on and off campus. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…
N° de ref. del artículo 9781975508685
- Título
- A Culinary Approach to Inclusion and Belonging in Higher Education (Paperback)
- Autor
- Jana Noel
- Editorial
- Myers Education Press
- Año de publicación
- 2026
- Estado
- new
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 1975508688
- ISBN 13
- 9781975508685
For some, religious traditions guide the consumption of only certain foods, accompanied by various periods of fasting and other important contexts around eating. Examples include the Jewish kashrut, a mandate on preparing and eating kosher food, and the Muslim halal and Ramadan, with daytime fasting. This extends off campus as well, to events and conferences that feature alcohol, which excludes those who choose or need to abstain. For those with medical conditions such as celiac disease (gluten-free), the absence of specific ingredients and foods is a medical necessity. For autistic students, or for queer and transgender people, the physical layout and social expectations of dining cause stress and isolation. International students lack a sense of belonging when the culinary decisions on a campus exclude familiar foods or settings, rendering a sense of invisibility for the students. Finally, we can look at Food Philosophy, how we think and what we believe about food, as similar to the field of Ethnic Studies, with an examination of who is included, excluded, and the need for transformation of the culinary system. Through its nine chapters, this book is designed to weave together explanatory material on various culinary needs with stories of challenges and successes in meeting the needs of those who live on, work on, or visit campuses. It highlights the need for identity-affirming culinary experiences that create a sense of inclusion and belonging.
A Culinary Approach to Inclusion and Belonging in Higher Education is a great resource for researchers in cultural studies. In addition, it is an effective teaching tool for a variety of curriculum studies classes.
Perfect for courses such as: Educational Leadership; Food Studies; Foundations of Education; Higher Education; Multicultural Education; Student Affairs
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AussieBookSeller
Truganina, VIC, Australia
Vendedor de IberLibro desde 22 de junio de 2007
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