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- Brante, Göran, 1951
(author)
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Ett credo om att avskaffa betyg
- 2014
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In: Motbok. Kritiska perspektiv på styrdokument, lärarutbildning och skola. - Lund : Studentlitteratur. - 9789144101934 ; , s. 75-88
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Book chapter (other academic/artistic)
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| 3. |
- Brante, Göran, 1951
(author)
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Generationsförrädaren -på barnets sida!
- 2014
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In: Motbok. Kritiska perspektiv på styrdokument, lärarutbildning och skola. Redaktör Olof Franck. - Lund : Studentlitteratur. - 9789144101934 ; , s. 23-41
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Book chapter (other academic/artistic)
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- Brante, Göran, 1951, et al.
(author)
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To double a recipe : interdisciplinary teaching and learning of mathematical content knowledge in a home economics setting
- 2014
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In: Education Inquiry. - : Routledge. - 2000-4508. ; 5:2, s. 301-318
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Journal article (peer-reviewed)abstract
- This study examines if interdisciplinary teaching can be said to facilitate the learning and use of fractions by Swedish 12-year-old pupils. Home and Consumer Studies is well suited to interdisciplinary teaching, and young people can therefore find it interesting to study maths since the setting is relevant to them. Building on variation theory and a learning study, we examined pupils' (n18) ability to double fractions greater than ½ when using a recipe. The general results show that what is to be learned benefits if it is presented in different ways, that teachers should not take pupils' knowledge for granted, and mathematically that it is not necessary to divide something to be able to double it. We argue that the study shows that genuine problems based on pupils' interest and life world can enhance motivation and, in turn, learning.
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- Brunosson, Albina, 1986-, et al.
(author)
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To use a recipe - not a piece of cake. Students with mild intellectual disabilities' use of recipes in home economics.
- 2014
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In: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 38, s. 412-418
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Journal article (peer-reviewed)abstract
- Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.
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