Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships.

In this article we explore the results of a research collaboration between an undergraduate class focused on labor in the food system and the nonprofit organization, Restaurant Opportunities Center (ROC) United. Students were trained as interviewers and collected surveys with restaurant workers in t...

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Publicado en:	Food, Culture & Society Vol. 25; no. 2; pp. 328 - 345
Autores principales:	Goldberg, Hanna, Minkoff-Zern, Laura-Anne
Formato:	Artículo
Publicado:	Taylor & Francis Ltd Apr2022
Materias:	New York (State) Social change Classrooms Nonprofit organizations Scientific community Student research Restaurant personnel
Acceso en línea:	Ver este registro en EBSCOhost