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Showing all 14 results Save | Export
Sarioglan, Mehmet – Online Submission, 2014
The development of gastronomy science caused an increase in the diversification and amount of food-beverage production. Increased and diversified food-beverage production provided commercial value to gastronomy. The greatest factor that provided this commercial value is the spendable income of individuals which increased with the industrial…
Descriptors: Cooking Instruction, Course Content, Content Analysis, Comparative Analysis
Sarioglan, Mehmet – Online Submission, 2013
Purpose of this study is to determine to what extent practice skills of students, training in gastronomy education, meet the expectations of food and beverage industry. In the study, 197 students training internship in 27 different firms of total 1540 students training in gastronomy education at higher education level in Turkey were reached by…
Descriptors: Foreign Countries, Foods Instruction, Drills (Practice), Food Service
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Zahari, Mohd Salehuddin Mohd; Jalis, Mohd Hairi; Zulfifly, Muhammad Izzat; Radzi, Salleh Mohd; Othman, Zulhan – International Education Studies, 2009
The word "gastronomy" might sound peculiar for most people and even amongst "culinarians". Gastronomy is an understanding of various social, cultures, historical components, literature, philosophy, economic status, religion and others, in which food is the core subject. Meanwhile, gastronomy products refer to food and beverages…
Descriptors: Foreign Countries, Cooking Instruction, Hospitality Occupations, Food Service
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Poláková, Petra; Klímová, Blanka – Education Sciences, 2021
Teaching and learning at educational institutions in Slovakia has been based on traditional education, consisting of face-to-face classes until it was disrupted by the spread of the Coronavirus disease. A sudden lockdown caused massive changes, which presented challenges not only for teachers, but also for students who were forced to adapt their…
Descriptors: Distance Education, Electronic Learning, COVID-19, Pandemics
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Villalobos-Buehner, María –, 2019
This study measured changes in cultural awareness levels between two groups of US students in their third semester of a Spanish class. One group (experimental group) collaborated via Skype with a group of English language learners from a Colombian university and the other group (control group) did not. The experimental group met seven times during…
Descriptors: Cultural Awareness, Second Language Learning, Second Language Instruction, Comparative Analysis
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Özer, Selda – International Journal of Progressive Education, 2018
The aim of the research is to determine the expectations of the students studying at Faculty of Tourism from a Vocational English course. Qualitative research method, phenomenological design and convenient sampling technique were used in the research. Study group included the students who study at two departments, Tourism Management and Gastronomy…
Descriptors: Vocational English (Second Language), Tourism, Second Language Instruction, Second Language Learning
Ibrahim, Hilmi – Journal of Physical Education and Recreation, 1978
The trend toward eating out and gourmet cooking as recreational activities is reviewed. (DS)
Descriptors: Cooks, Eating Habits, Food, Recreational Activities
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Karpova, Kateryna – Advanced Education, 2019
The present article deals with an increasing number of words which have recently appeared in the English language due to the drastic changes in social, political, economic realms as well as science and technology. Constant technological and scientific progress as surely as active development of cultural, spiritual and everyday spheres of life may…
Descriptors: Food, Semantics, English, Political Influences
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Schneider, Stephen – College English, 2008
This article outlines the origins of the Slow Food movement before examining the ways in which Slow Food rhetoric seeks to redefine gastronomy and combat the more deleterious effects of globalization. In articulating a new gastronomy, Slow Food founder Carlo Petrini attempts to reconstruct the gastronomy of Jean Anthelme Brillat-Savarin, at once…
Descriptors: Global Approach, Food, Cultural Influences, Sustainable Development
Ducormier, Albert; Damoiseau, Robert – Francais dans le Monde, 1971
Descriptors: Behavior, Cooks, Cultural Context, Food
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Rangachari, P. K.; Rangachari, Usha – Advances in Physiology Education, 2015
Taste perception was the focus of an undergraduate course in the health sciences that bridged the sciences and humanities. A problem-based learning approach was used to study the biological issues, whereas the cultural transmutations of these molecular mechanisms were explored using a variety of resources (novels, cookbooks, and films). Multiple…
Descriptors: Physiology, Humanities, Perception, Health Sciences
Halfond, Jay A. – New England Journal of Higher Education, 2011
Much has changed over the past generation in the academic acceptance and even appreciation of the role food plays in the world. Students now flock to specialized degree programs in gastronomy, pursue food-oriented tracks at the doctoral level, seek out programs and careers in the hospitality industry, and elect courses on food and wine as a way of…
Descriptors: Food, Intellectual Disciplines, Graduate Study, Hospitality Occupations
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Wilhelmi, Karl – English Journal, 1993
Argues for the consideration of food and gastronomy in the teaching of English in high schools. Provides methods of teaching writing in conjunction with student response to eating. (HB)
Descriptors: English Curriculum, English Instruction, Food, High Schools
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Madrazo, Gerry M., Jr.; Hounshell, Paul B. – School Science and Mathematics, 1980
Develops a rationale for integrating oceanography and marine education in land-oriented curriculum at the secondary level. Examples of topics with a multidisciplinary approach are described in the areas of acoustics and music, aquaria, archeology, art, astronomy, literature, careers, ecology, gastronomy, geology, and topics on various aquatic…
Descriptors: Biology, Interdisciplinary Approach, Marine Biology, Oceanography