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Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 25, 2022 - Issue 5
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Research Article

“Online learning and Community-Engaged Pedagogy during a global health crisis: teaching food studies & COVID-19”

Kelly A. Springa Krulak Center, Marine Corps University, USACorrespondence[email protected]
View further author information
,
Scott A. Bartonb Cultural Anthropologist of African Diaspora Foodways - Department of Africana Studies, University of Notre Dame, Notre Dame, Indiana, USAView further author information
&
Amy Bentleyc Department of Nutrition and Food Studies, NYU Steinhardt, USAView further author information
Pages 1019-1054 | Published online: 08 Dec 2022

References

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  • Chevalier, J. M., and D. J. Buckles. 2019. Participatory Action Research: Theory and Methods for Engaged Inquiry. New York: Routledge.
  • Gordon Da Cruz, C. 2018. “Community-Engaged Scholarship: Toward a Shared Understanding of Practice.” The Review of Higher Education 41 (2): 147–167. doi:10.1353/rhe.2018.0000.
  • Levkoe, C. Z., I. Knezevic, D. Appavoo, A. Moraes, and S. Scott. 2020. “Serving up Food Studies Online: Teaching about “Food from Somewhere” from Nowhere.” Food, Culture & Society 23 (11): 434–453. doi:10.1080/15528014.2020.1754041.
  • Michel, D. C. 1984. The Practice of Everyday Life. Translated by Steven Rendall. Berkley: University of California Press.
  • Thoreau, H. D. 1854. “Economy.” In Walden, 1–4. Modern Library: New York. https://pdcrodas.webs.ull.es/fundamentos/ThoreauWalden.pdf.
  • Veloso, C., D. Byrne, J. Morelenbaum, and M. Refosco. 2012. “Manhatã,” Live at Carnegie Hall. Nonesuch, New York.
  • Warde, A. 2014. “After Taste: Culture, Consumption and Theories of Practice.” Journal of Consumer Culture 14 (3): 279–303. doi:10.1177/1469540514547828.
  • Warde, A. 2016. The Practice of Eating. Cambridge: Polity.

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