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

Mette Weinreich Hansen, Stine Rosenlund Hansen

Publikation: Bidrag til bog/antologi/rapportKonferencebidrag i proceedingsForskningpeer 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.
OriginalsprogEngelsk
TitelExperiencing Food, Designing Dialogues : Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017
RedaktørerRicardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
Antal sider4
UdgivelsesstedLondon
ForlagCRC Press
Publikationsdato2018
Udgave1
Kapitel8
ISBN (Elektronisk)9781351271950
DOI
StatusUdgivet - 2018
Udgivet eksterntJa
BegivenhedExperiencing Food, Designing Dialogues.: Proceedings of the 1st International Conference on Food Design and Food Studies - Lisbon, Portugal
Varighed: 19 okt. 201721 okt. 2017

Konference

KonferenceExperiencing Food, Designing Dialogues.
LandPortugal
ByLisbon
Periode19/10/201721/10/2017

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