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...
| Publicado en: | Food, Culture & Society Vol. 25; no. 2; pp. 328 - 345 |
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| Autores principales: | , |
| Formato: | Artículo |
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Taylor & Francis Ltd
Apr2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ssf&AN=157566980&site=ehost-live header: @attributes: shortDbName: ssf uiTerm: 157566980 longDbName: Social Sciences Full Text (H.W. Wilson) uiTag: AN controlInfo: bkinfo: jinfo: jid: 15528014 1GVA jtl: Food, Culture & Society issn: 15528014 maglogo: N pubinfo: dt: Apr2022 vid: 25 iid: 2 pid: 377 pub: Taylor & Francis Ltd artinfo: ui: 157566980 10.1080/15528014.2021.1961388 ppf: 328 ppct: 17 formats: fmt: – @attributes: type: T – @attributes: type: P size: 345KB tig: atl: Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships. aug: au: Goldberg, Hanna Minkoff-Zern, Laura-Anne affil: Department of Nutrition and Food Studies, Syracuse University, Syracuse, NY, USA su: New York (State) Social change Classrooms Nonprofit organizations Scientific community Student research Restaurant personnel sug: subj: Social change Classrooms Nonprofit organizations New York (State) Other Social Advocacy Organizations All other building equipment contractors Full-Service Restaurants Commercial and Institutional Building Construction Scientific community Student research Restaurant personnel keyword: Food studies pedagogy labor research partnerships restaurant work tipped wage Food studies pedagogy labor research partnerships restaurant work tipped wage ab: 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 the upstate New York region as part of ROC United's ongoing effort to eliminate the subminimum wage for tipped workers in New York State. We argue that this model of research partnerships with community based organizations is one crucial means by which Food Studies instructors can encourage students' shift from a purely-consumer to worker perspective in the classroom and study of the US food system. pubtype: Academic Journal doctype: Article src: R language: English refInfo: copyright: @attributes: flag: N holdings: @attributes: islocal: N |
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