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Aesthetic judgments...
Aesthetic judgments and meaning-making during cooking in Home and Consumer Studies
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- Berg, Gita, 1982- (författare)
- Uppsala universitet,Institutionen för kostvetenskap
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- Elmståhl, Helena, 1958- (författare)
- Uppsala universitet,Institutionen för kostvetenskap
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- Mattsson Sydner, Ylva, 1958- (författare)
- Uppsala universitet,Institutionen för kostvetenskap
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- Lundqvist, Eva, 1972- (författare)
- Uppsala universitet,Institutionen för pedagogik, didaktik och utbildningsstudier
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(creator_code:org_t)
- 2019-06-20
- 2019
- Engelska.
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Ingår i: Educare. - : Malmo University Library. - 1653-1868 .- 2004-5190. ; :2, s. 30-57
- Relaterad länk:
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https://doi.org/10.2...
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https://uu.diva-port... (primary) (Raw object)
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https://ojs.mau.se/i...
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Abstract
Ämnesord
Stäng
- In Swedish home and consumer studies (HCS), cooking forms apart of the core content, and students often experience the results in a sensuous way–by eating the food. Sensuous, or aesthetic, experiences may affect students’ meaning-making and thus what is learned within the subject. There is a lack of research concerning the aesthetic aspects of cooking in a learning context; therefore, this study aims to explore HCS students’ meaning-making by focusing on aesthetic judgments during formalized cooking practices. The research question is, in what ways do students use aesthetic judgments in meaning-making processes during cooking? The data comes from video-documented classroom observations where the students cook together. Using a pragmatic approach and practical epistemology analysis (PEA), three ways in which the students use aesthetic judgments are illustrated: as arguments in negotiations, as reference points when reactualizing experiences, and as nonverbal actions evaluating sensory qualities. Empirical examples exemplify how aesthetic judgments play a role in establishing power relations, entail social/normative values, and influence the “tacit knowing” of cooking. The study found that aesthetic experiences are integral and important in students’ meaning-making during cooking practices. Moreover, by adding a new classroom context to the methodology used, its applicability for investigating aesthetic experiences and meaning-making is confirmed and widened.
Ämnesord
- SAMHÄLLSVETENSKAP -- Annan samhällsvetenskap (hsv//swe)
- SOCIAL SCIENCES -- Other Social Sciences (hsv//eng)
Nyckelord
- aesthetic judgments
- cooking
- home and consumer studies
- practical epistemology analysis
- pragmatic approach
- Kostvetenskap
- Food, Nutrition and Dietetics
- Curriculum Studies
- Didaktik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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Educare
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