Description
CRC Press Food Education and Gastronomic Tradition in Japan and France 1st Edition 2022 Hardbound by Ueda, Haruka
presents a new approach to food education that moves beyond nutrition-centered educationfocuses on taste education and gastronomy, as two key concepts which have great potential to positively impact food educationwill greatly interest students, scholars, policymakers and educators working on food education, food related issues at the intersection between nutritional and social sciences, and 'gastronomes' searching for a pedagogical guide for developing their capabilities to eat in a more humanistic way.