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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 23, 2020 - Issue 3
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Articles

Serving up food studies online: teaching about “food from somewhere” from nowhere

Charles Z. LevkoeCanada Research Chair in Sustainable Food Systems, Department of Health Sciences, Lakehead University, Thunder Bay, Ontario, CanadaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0003-4950-2186View further author information
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Irena KnezevicCommunication and Media Studies, School of Journalism and Communication, Carleton University, Ottawa, Ontario, CanadaORCID Iconhttps://orcid.org/0000-0001-9544-8681View further author information
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Donna AppavooChang School, Ryerson University, Toronto, Ontario, CanadaORCID Iconhttps://orcid.org/0000-0002-8636-9209View further author information
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Andrea MoraesSchool of Nutrition, Ryerson University, Toronto, Ontario, CanadaORCID Iconhttps://orcid.org/0000-0002-2019-2367View further author information
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Steffanie ScottDepartment of Geography & Environmental Management, Faculty of Environment, University of Waterloo, Waterloo, Ontario, CanadaORCID Iconhttps://orcid.org/0000-0002-4754-246XView further author information
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Pages 434-453 | Published online: 04 May 2020

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Read on this site (3)

Kelly A. Spring, Scott A. Barton & Amy Bentley. (2022) “Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”. Food, Culture & Society 25:5, pages 1019-1054.
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Hanna Goldberg & Laura-Anne Minkoff-Zern. (2022) Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships. Food, Culture & Society 25:2, pages 328-344.
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Amanda S. Green. (2021) “A new understanding and appreciation for the marvel of growing things”: exploring the college farm’s contribution to transformative learning. Food, Culture & Society 24:3, pages 481-498.
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