Full Product Details
Author: Lexi Earl (Independent researcher, UK)
Publisher: Taylor & Francis Ltd
Imprint: Routledge
Weight: 0.312kg
ISBN: 9780367376123
ISBN 10: 0367376121
Pages: 190
Publication Date: 25 February 2020
Audience:
College/higher education
,
Professional and scholarly
,
Tertiary & Higher Education
,
Professional & Vocational
Format: Paperback
Publisher's Status: Active
Availability: In Print
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Reviews
""Schools and Food Education in the 21st century makes a novel and unique contribution to a part of school life that is frequently just not investigated – school dinners, school gardens and the curriculum of food. This is a witty, hugely readable and fascinating account about cooking, eating and growing food in schools that introduces concepts such as ‘foodieness' and 'food talk’. This book is essentially an ‘ethnography of eating’ based on a forensic account of food, eating and cooking in three primary schools that offers a powerful and original way into thinking about issues of class, power and embodiment."" Professor Meg Maguire, School of Education, Communication and Society, UCL.
Schools and Food Education in the 21st century makes a novel and unique contribution to a part of school life that is frequently just not investigated - school dinners, school gardens and the curriculum of food. This is a witty, hugely readable and fascinating account about cooking, eating and growing food in schools that introduces concepts such as 'foodieness' and 'food talk'. This book is essentially an 'ethnography of eating' based on a forensic account of food, eating and cooking in three primary schools that offers a powerful and original way into thinking about issues of class, power and embodiment. Professor Meg Maguire, School of Education, Communication and Society, UCL.
Schools and Food Education in the 21st century makes a novel and unique contribution to a part of school life that is frequently just not investigated - school dinners, school gardens and the curriculum of food. This is a witty, hugely readable and fascinating account about cooking, eating and growing food in schools that introduces concepts such as `foodieness' and 'food talk'. This book is essentially an `ethnography of eating' based on a forensic account of food, eating and cooking in three primary schools that offers a powerful and original way into thinking about issues of class, power and embodiment. Professor Meg Maguire, School of Education, Communication and Society, UCL.
Author Information
Lexi Earl is a writer and baker, currently working as a Research Fellow in Education at the University of Nottingham.
