Overview

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 in Higher Education: Supporting and Protecting Religious Traditions, Medical Needs, and Health and Sustainability Preferences 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 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

Full Product Details

9781975508685

Table of Contents

Reviews

Author Information

Jana Noel, Ph.D., is professor emeritus at California State University, Sacramento, with over 30 years of teaching, research, and service in multicultural education. She created and coordinated the Urban Teacher Education Center, an award-winning university-school-community partnership program that served socioeconomically challenged students and their families living in public housing. She served as Sacramento State's Special Assistant to the President and Provost's Fellow for Community and Civic Engagement, and she led the research and evaluation team for the Sacramento Mayor's Office and United Way's community service initiatives. Her edited book Moving Teacher Education into Urban Schools and Communities: Prioritizing Community Strengths received the 2013 Critics Choice Book Award from the American Educational Studies Association.

Tab Content 6

Countries Available