The states of taste: primary and secondary school students' and teachers' ideas on food ateliers from a Reggio Emilia perspective.
Educational food ateliers can offer a model for promoting food and taste education in both formal and non-formal environments. This study focuses on the food atelier as a setting to investigate students' and teachers' ideas about multisensory food and taste ateliers and how sense-based inquiries of...
| Publicado en: | Food, Culture & Society Vol. 28; no. 5; pp. 1170 - 1187 |
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| Formato: | Artículo |
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Taylor & Francis Ltd
Nov2025
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| Acceso en línea: | Ver este registro en EBSCOhost |
| Sumario: | Educational food ateliers can offer a model for promoting food and taste education in both formal and non-formal environments. This study focuses on the food atelier as a setting to investigate students' and teachers' ideas about multisensory food and taste ateliers and how sense-based inquiries of food impacted their thinking. The study was carried out within the educational context of the Reggio Emilia approach. Data analysis of interviews with 12 participants before and after participating in five different non-formal food ateliers drew on the guidelines for reflective thematic analysis. The results suggest that the sense-based inquiry of food can shift the thinking of participants toward greater self-reflection and self-awareness, which point toward the importance and impact of experiential aspects that the role of food can have in education. |
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