Overview
- Presents up to date research concerning food education and food technology in an easily accessible format
- Considers the wide breadth of food and food technology education within an international context
- Includes pedagogical strategies for real world classroom application
Part of the book series: Contemporary Issues in Technology Education (CITE)
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About this book
This book draws together the perceptions and experiences from a range of international professionals with specific reference to food education. It presents a variety of teaching, learning and curriculum design approaches relating to food across primary, secondary and vocational school education, undergraduate initial teacher education programs, and in-service professional development support contexts.
Contributions from authors of a variety of background and countries offer insight into some of the diverse issues in food education internationally, lessons to be learned from successes and failures, including action points for the future. The book will be both scholarly and useful to teachers in primary and secondary schools.
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Keywords
Table of contents (21 chapters)
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Food Teaching in Primary and Secondary Schools in Different Cultures
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The Professional Identity of Food Teachers
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Current Content and Contemporary Issues
Editors and Affiliations
About the editors
Angela Turner is a world-class leader in Design and Technology education. She has provided ongoing research excellence to the field, building specialist research in Food Technology education through publications in double blind peer reviewed journals, book chapters and conference papers.Angela's research is interested in the multifaceted relationship between human agency, technology choice, ecology as a material resource, and sustainable preferred futures. Her specialist research area is defined through Technacy Genre Theory (TGT). Angela's research output informs the program of teaching she is responsible for as these are equal fields of inquiry that feed off each other, how we conceptualise technological and scientific knowledge as it relates to food in education settings from teacher education through to higher education and industry based professional development.Angela's current research involves design-led innovation across rural and remote school communities.
Bibliographic Information
Book Title: Food Education and Food Technology in School Curricula
Book Subtitle: International Perspectives
Editors: Marion Rutland, Angela Turner
Series Title: Contemporary Issues in Technology Education
DOI: https://doi.org/10.1007/978-3-030-39339-7
Publisher: Springer Cham
eBook Packages: Education, Education (R0)
Copyright Information: Springer Nature Switzerland AG 2020
Hardcover ISBN: 978-3-030-39338-0Published: 09 April 2020
Softcover ISBN: 978-3-030-39341-0Published: 09 April 2021
eBook ISBN: 978-3-030-39339-7Published: 08 April 2020
Series ISSN: 2510-0327
Series E-ISSN: 2510-0335
Edition Number: 1
Number of Pages: XVI, 333
Number of Illustrations: 32 b/w illustrations
Topics: Engineering/Technology Education, Curriculum Studies, Learning & Instruction, International and Comparative Education, Educational Policy and Politics