Teaching food studies / edited by Jennifer Sumner (Ontario Institute for Studies in Education, University of Toronto), and Michael Classens (School of the Environment, University of Toronto, Canada).

Format:

Book

Contributor:

Sumner, Jennifer, editor.

Classens, Michael, editor.

Edward Elgar Publishing, publisher.

Series:

Elgar guides to teaching

Language:

English

Subjects (All):

Food--Study and teaching (Higher).

Food.

Sustainable agriculture--Study and teaching (Higher).

Sustainable agriculture.

Genre:

Electronic books.

Physical Description:

1 online resource (334 pages)

Place of Publication:

Northampton : Edward Elgar Publishing, 2026.

Summary:

"This innovative book explores how teaching food studies can contribute to an equitable and sustainable world. Amid climate collapse and geopolitical instability, leading experts emphasise how teaching food studies from a critical perspective has never been more important, nor more at risk. The book features a lively and diverse range of perspectives on critical food pedagogy from field-leading senior academics through to emerging researchers. Each chapter focuses on an essential concept within food studies - from food agency and de-meatification, to food politics and food justice, among many others. The chapters offer guidance on teaching by providing a summary of the concept, highlighting its importance to food studies, outlining the key scholarly debates and including further reading suggestions. Teaching Food Studies is an essential resource for students and academics in food studies across disciplines. It is also a key read for educators in higher education institutions as well as practitioners and policymakers involved in food insecurity, food justice, food policy and food sovereignty work"-- Provided by publisher.

Contents:

Contents: Foreword / Marion Nestle

1. Introduction: Teaching and learning food studies / Jennifer Sumner and Michael Classens

2. Being critical / Mustafa Ko ̇

3. Carceral food / Sarah E. Cramer

4. Collective action / Lori Stahlbrand and Caitlin Scott

5. Culinary diplomacy / Rosalyn Ediger and Ryan Whibbs

6. De-meatification tony weis and angelica ramoutar

7. Digital food activism / Dishari Chattaraj and Aayushi Chatterjee

8. Feminist food studies / Elaine Swan

9. Food accessibility and geographic information systems (gis) / Julia Siemer

10. Food agency / Josě Johnston and Ethan Shapiro

11. Food and place / Colleen Hammelman

12. Food and sports / Caroline Fusco, Erin Sullivan, R. Taha and Cloe Sher

13. Food as a commons / Colin Dring and Alesandros Glaros

14. Food justice / Neil Price

15. Food podcasts / Laine Young

16. Food politics / Michael Classens

17. Food sovereignty / Jennifer Sumner

18. Food systems / Emily Doyle

19. Food systems policy / Sarah-Patricia Breen, Hannah L. Harrison, Charles Z. Levkoe and Kristen Lowitt

20. Food waste / Catherine Phillips and David Boarder Giles

21. Indigenous food systems / Courtney Jane Clause and Denise Miller

22. Institutional food / Erik Chevrier and Michael Classens

23. Intersectionality / Laine Young

24. Local food / Aden Fisher

25. Migration and food security / Sujata Ramachandran, Abel Chikanda and Jonathan Crush

26. Nutritionism meredith / Bessey and Phillip Joy

27. Prefigurative politics / Emma Paisley

28. Production and consumption / Gifty Dzorka and Fabiana

29. Protein transition / Terhemba Ambe-Uva and Ryan Katz-Rosene

30. School food / Jennifer E. Gaddis and Sarah A. Robert

31. Sustainable consumption / Caitlin Scott and Milka Milicevic

32. Ultra-processed foods / Mickal͡la Malicieux, Sara Desmarais and Jean-Claude Moubarac

33. Vertical plant factories / Richard S. Bloomfield and Tony Weis

34. Voting with your fork / Melanie Bedore

35. Whole school approaches to food education / Gabrielle Edwards and Kim Smith.

Notes:

Description based on print record.

ISBN:

9781035346783 (e-book)

Access Restriction:

Restricted for use by site license.