Food Education and Gastronomic Tradition in Japan and France

Introduction 1. History of Food Education 2. Research Structure and Epistemological Obstacles PART 1: Taste Education as an Alternative Pedagogy 3. History and Pedagogical Nature 4. Educational Effects on Children 5. Institutionalisation in Japan, France and Italy Part 2:. Gastronomy as Taste Education's Philosophical Tradition 6. History of French Gastronomy 7. Contemporary French Gastronomy 8. Jacques Puisais' Philosophy of Gastronomy and Taste Education 9. Sociology of Japanese Gastronomy: A Comparative Perspective Part 3: Theory Construction of Food Education 10. An Integrative Theory for Food Education: Food Ethics and the Capability Approach Conclusion

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• Ecologia aplicada
• Estudos cultirais
• Educação
• Políticas da governo central
• Agricultura e lavoura
• Comida e sociedade
• Sociologia: costumes e tradições

Food Education;Taste Education;French Gastronomy;Nutrition Education;Pedagogical Nature;Japanese Food Culture;Rival Research Programme;Home Economics Education;Educational Material;CEG;Research Programme;Nutritional Sciences;LSG;Vice Versa;Intangible Cultural Heritage;BSE;Educational Impacts;Amartya Sen's Capability Approach;Contemporary Society;Extracurricular;Kaiseki Cuisine;Food Neophobia;Grand Chefs;Complex Dynamism;Food Culture Studies