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experiential-learning

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Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... is signif- icantly higher. This is backed up by SCA estimates that put the number of specialty coffee shops in the United States at over 31,000 (Ward 2016).3 The majority of baristas learn their skills on the job and are typically taught by senior staff members staff or designated trainers. As Piercy...
Journal Articles
Gastronomica. 2020; 20121–22 doi: https://doi.org/10.1525/gfc.2020.20.1.21
Published: 01 February 2020
... initiatives followed in the form of workshop pro- gramming, experiential learning, and public engagement. In particular, a 2016 global integration grant from New York University supported further multidisciplinary investigations that revealed street food and globalization as components facilitating the last...
Journal Articles
Gastronomica. 2019; 1936–7 doi: https://doi.org/10.1525/gfc.2019.19.3.6
Published: 01 August 2019
... preserva- tion. Her move to the University of Toronto Scarborough (UTSC) in 2014 allowed her to imagine a pedagogy of food preservation based on the idea of experiential learning. Experiential learning requires reflection on student perfor- mance of practical tasks in this case, gardening and kitchen...
Journal Articles
Gastronomica. 2019; 19442–48 doi: https://doi.org/10.1525/gfc.2019.19.4.42
Published: 01 November 2019
... food and have no apparent negative impact on health. I decided to do further experiential research into one of these in particular: katsuobushi. Katsuobushi is among the most important flavoring ingre- dients in Japanese cuisine, a dried wedge of skipjack tuna shaved into impossibly thin, diaphanous...
Journal Articles
Gastronomica. 2019; 19265–70 doi: https://doi.org/10.1525/gfc.2019.19.2.65
Published: 01 May 2019
... and execution of a ten-week program that offers experiential, place-based food education. The program puts participants in a completely new food landscape during the winter months in rural Sicily and forces students to take a hard look at what is going on around them locally and what this means...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... by cooking Thai food they were learning about the people and the place they were visiting. The cultural and experiential value of cooking classes is further evidenced by the fact that tourists are willing to spend a not insignificant amount of money and time on this activ- ity. The classes I attended...
Journal Articles
Gastronomica. 2019; 19165–78 doi: https://doi.org/10.1525/gfc.2019.19.1.65
Published: 01 February 2019
.... Eighty percent of his clientele are Chinese Malaysians. He notes that although his current café serves pork, if he were to open another shop he would make it halal so that every religion and every race can come and eat the food (interview, August 25, 2015). His experiential knowledge about the cultural...
Journal Articles
Gastronomica. 2018; 18382–92 doi: https://doi.org/10.1525/gfc.2018.18.3.82
Published: 01 August 2018
... to harness the social knowledge of learning, this exer- cise shows experiential learning employed in a culinary school kitchen (Kolb and Kolb 2005) butchery experience. Dewey (1897) called experiential learning a philosophy of education that is a theory of experience. Bunkers (1998) asks: Do we un...
Journal Articles
Gastronomica. 2018; 18342–53 doi: https://doi.org/10.1525/gfc.2018.18.3.42
Published: 01 August 2018
..., American agriculturalist Franklin H. King s Farmers of Forty Centuries, an account of his tour of farms in China and other East Asian nations published in 1911, pays homage to Chinese peasants: We desired to learn how it was possible, after twenty and perhaps thirty or even forty centuries, for [Chinese...
Journal Articles
Gastronomica. 2017; 17268–71 doi: https://doi.org/10.1525/gfc.2017.17.2.68
Published: 01 May 2017
... page, http://www.ucpress.edu/journals.php?p=reprints . 2017 experiential learning bread sourdough wheat hands-on education The Wonder of Bread: Teaching University Students the Cost of Eating with Their Hands OUR ANCESTORS HAVE LEAVENED AND baked bread for six millennia, yet the average...
Journal Articles
Gastronomica. 2017; 173104–105 doi: https://doi.org/10.1525/gfc.2017.17.3.104
Published: 01 August 2017
... shame. My experiences and revelations are far from unique. Food anx- iety is about as American as apple pie. Scholars and writers from Harvey Levenstein to Michael Pollan declare the current state of American food as our national eating disorder. What then can we learn about our food culture from...
Journal Articles
Gastronomica. 2017; 17349–57 doi: https://doi.org/10.1525/gfc.2017.17.3.49
Published: 01 August 2017
... reinvigorate pop- ulations of clams through restoration of the seascape. Among the many projects proposed by conservationists in Shiraho over the past decades, many of them targeting the infamous blue corals, Shiraho residents were noticeably animated about clam restoration. This experiential project involved...
Journal Articles
Gastronomica. 2017; 17251–62 doi: https://doi.org/10.1525/gfc.2017.17.2.51
Published: 01 May 2017
... political community. Public dining takes on the air of a duty for women, too. We note, however, that there is a fragmentary verse called The Learned Banqueters which refers to a woman present at a symposium (Athenaeums 2012: 267). We cannot say what the social status of this woman might have been. That...
Journal Articles
Gastronomica. 2017; 17226–38 doi: https://doi.org/10.1525/gfc.2017.17.2.26
Published: 01 May 2017
..., perfume, tea, massage, El Celler; and was associated with summer, freshness, volatility, freedom, happi- ness, elegance, and relaxation. The fact that this free-association exercise generated a varied scope of descriptors, yet still within the bounds of certain experiential patterns, speaks of an...
Journal Articles
Gastronomica. 2016; 16255–68 doi: https://doi.org/10.1525/gfc.2016.16.2.55
Published: 01 May 2016
... been imagined for quite different purposes to those required by modern consumers. Often operating within structural or financial constraints, oc- cupants of these four households illustrate the ways in which both experiential knowledge acquired over the life-course informs practices of appropriation...
Journal Articles
Gastronomica. 2016; 16199–100 doi: https://doi.org/10.1525/gfc.2016.16.1.99
Published: 01 February 2016
... the end of the line. The alcoholic and unemployed son soon learns that an offer on the property is due imminently, and his days of living at his father s house are over. The impending sale, the film s tenor suggests, would mark not only the end of their ailing relation- ship, but also of the family...
Journal Articles
Gastronomica. 2015; 15418–26 doi: https://doi.org/10.1525/gfc.2015.15.4.18
Published: 01 November 2015
...: elite, white ) spacious porches and grounds lend themselves to a grand gathering with silver trays, white- coated butlers and sumptuous hors d oeuvres. 8 A dynamic and experiential geography lies at the heart of Lowcountry cuisine for Marvin Woods. He argues that Lowcountry food should be understood as...
Journal Articles
Gastronomica. 2014; 14216–26 doi: https://doi.org/10.1525/gfc.2014.14.2.16
Published: 01 May 2014
... places and cultures. In his manifesto Slow Food: The Case for Taste, Carlo Petrini (2003) has offered compelling moral reasons to seek them out: he has told us that learning to enjoy such tastes can create important economic niches for the small producers of high quality foods, who can in turn protect...
Journal Articles
Gastronomica. 2014; 14246–55 doi: https://doi.org/10.1525/gfc.2014.14.2.46
Published: 01 May 2014
... experiential and fleeting. Angry response to art is not rare; hostile reaction to exper- imentation and dangerous creativity are a staple of art his- tory. The hostility comes from all sides, from casual observers of the art to refined critics who understand the methodology. The critique is often the same...
Journal Articles
Gastronomica. 2013; 13388–89 doi: https://doi.org/10.1525/gfc.2013.13.3.88
Published: 01 August 2013
...Aubrey Streit Krug © 2013 by The Regents of the University of California 2013 Fields of Learning: The Student Farm Movement in North America Edited by Sayre Laura Clark Sean , Lexington : University Press of Kentucky , 2011 xx + 354 pp. Illustrations. $40.00 (cloth) is...