Integrated Food studies education and research: Challenges and potentials for integration and reflection

Mette Weinreich Hansen; Stine Rosenlund Hansen

doi:10.1201/9781351271967

Integrated Food studies education and research: Challenges and potentials for integration and reflection

Mette Weinreich Hansen, Stine Rosenlund Hansen

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

Abstract

An approach that qualifies the discussions of ontological differences is suggested by Mol (2013) with the term ontonorms emphasizing that all ontological assumptions are embedded in scientific norms (what is good or bad science) and traditions (how do we see the world) rather than being based in the essentialist static and objective worldview of ontology in singular. Thus, what is considered ‘good’ and ‘proper’ obviously differs within different disciplines, but is often based on implicit normativities that can make it difficult to address the differences openly and constructively.

Originalsprog	Engelsk
Titel	Experiencing Food, Designing Dialogues : Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017
Redaktører	Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
Antal sider	4
Udgivelsessted	London
Forlag	CRC Press
Publikationsdato	2018
Udgave	1
Kapitel	8
ISBN (Elektronisk)	9781351271950
DOI	https://doi.org/10.1201/9781351271967
Status	Udgivet - 2018
Udgivet eksternt	Ja
Begivenhed	Experiencing Food, Designing Dialogues.: Proceedings of the 1st International Conference on Food Design and Food Studies - Lisbon, Portugal Varighed: 19 okt. 2017 → 21 okt. 2017

Konference

Konference	Experiencing Food, Designing Dialogues.
Land/Område	Portugal
By	Lisbon
Periode	19/10/2017 → 21/10/2017

Link til dokument

10.1201/9781351271967

Citer dette

Hansen, M. W., & Hansen, S. R. (2018). Integrated Food studies education and research: Challenges and potentials for integration and reflection. I R. Bonacho, A. Pinheiro de Sousa, C. Viegas, J. P. Martins, M. J. Pires, & S. V. Estêvão (red.), Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 (1 udg.). CRC Press. https://doi.org/10.1201/9781351271967

Hansen, Mette Weinreich ; Hansen, Stine Rosenlund. / Integrated Food studies education and research : Challenges and potentials for integration and reflection. Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017. red. / Ricardo Bonacho ; Alcinda Pinheiro de Sousa ; Cláudia Viegas ; João Paulo Martins ; Maria José Pires ; Sara Velez Estêvão. 1. udg. London : CRC Press, 2018.

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title = "Integrated Food studies education and research: Challenges and potentials for integration and reflection",

abstract = "The research group Foodscapes Innovation and Networks has addressed integrated food studies issues in research and education since 2010. Based on experiences in the group, this paper aims at discussing the challenges, learning outcomes and potentials for pushing an integrated thinking into research and education. It also addresses the challenges in integration when the methodological approaches and theoretical frameworks chosen are ontologically and epistemologically different. A discussion of the limitations of integration is thus also part of the paper.The conceptual framework of ontonorms (Mol, 2013) is suggested as a common point of departure for a further development of integration. This is suggested relevant due to the fact that it forces different traditions to reflect their own value-related basis and discuss implications of this approach in a broader sense. The common values have been identified to be sustainability, healthy and better food, food systems change and enhanced food experiences. ",

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booktitle = "Experiencing Food, Designing Dialogues",

publisher = "CRC Press",

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note = "Experiencing Food, Designing Dialogues. : Proceedings of the 1st International Conference on Food Design and Food Studies , EFOOD 2017 ; Conference date: 19-10-2017 Through 21-10-2017",

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Hansen, MW & Hansen, SR 2018, Integrated Food studies education and research: Challenges and potentials for integration and reflection. i R Bonacho, A Pinheiro de Sousa, C Viegas, JP Martins, MJ Pires & SV Estêvão (red), Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017. 1 udg, CRC Press, London, Experiencing Food, Designing Dialogues., Lisbon, Portugal, 19/10/2017. https://doi.org/10.1201/9781351271967

Integrated Food studies education and research: Challenges and potentials for integration and reflection. / Hansen, Mette Weinreich; Hansen, Stine Rosenlund.
Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017. red. / Ricardo Bonacho; Alcinda Pinheiro de Sousa; Cláudia Viegas; João Paulo Martins; Maria José Pires; Sara Velez Estêvão. 1. udg. London: CRC Press, 2018.

Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning › peer review

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N2 - The research group Foodscapes Innovation and Networks has addressed integrated food studies issues in research and education since 2010. Based on experiences in the group, this paper aims at discussing the challenges, learning outcomes and potentials for pushing an integrated thinking into research and education. It also addresses the challenges in integration when the methodological approaches and theoretical frameworks chosen are ontologically and epistemologically different. A discussion of the limitations of integration is thus also part of the paper.The conceptual framework of ontonorms (Mol, 2013) is suggested as a common point of departure for a further development of integration. This is suggested relevant due to the fact that it forces different traditions to reflect their own value-related basis and discuss implications of this approach in a broader sense. The common values have been identified to be sustainability, healthy and better food, food systems change and enhanced food experiences.

AB - The research group Foodscapes Innovation and Networks has addressed integrated food studies issues in research and education since 2010. Based on experiences in the group, this paper aims at discussing the challenges, learning outcomes and potentials for pushing an integrated thinking into research and education. It also addresses the challenges in integration when the methodological approaches and theoretical frameworks chosen are ontologically and epistemologically different. A discussion of the limitations of integration is thus also part of the paper.The conceptual framework of ontonorms (Mol, 2013) is suggested as a common point of departure for a further development of integration. This is suggested relevant due to the fact that it forces different traditions to reflect their own value-related basis and discuss implications of this approach in a broader sense. The common values have been identified to be sustainability, healthy and better food, food systems change and enhanced food experiences.

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Hansen MW, Hansen SR. Integrated Food studies education and research: Challenges and potentials for integration and reflection. I Bonacho R, Pinheiro de Sousa A, Viegas C, Martins JP, Pires MJ, Estêvão SV, red., Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017. 1 udg. London: CRC Press. 2018 doi: 10.1201/9781351271967