TY - JOUR
T1 - Science education and public understanding of science via food, cooking and flavour
AU - Sörensen, Pia
AU - Mouritsen, Ole G.
PY - 2019/4
Y1 - 2019/4
N2 - Food, cooking, and flavour are rich subjects that offer unique opportunities for communicating science to students and the general public in a variety of settings. Two programs are here described as examples and possible models. 1. The Science and Cooking Program at Harvard is a wide-ranging, interdisciplinary venture that aims to use food and cooking as a way to teach basic chemistry, physics, and biology. Launched in 2010 with the general education course Science and Cooking, the program has expanded and now includes a wide range of initiatives, such as on-line courses, public lectures, YouTube/iTunes channels, and educational programs from pre-school to college. 2. The interdisciplinary national Danish research and communication centre Taste for Life (Smag for Livet) has since 2014 communicated knowledge about food and flavour to the general public, in particular children and young people, using a wide range of platforms. This program focuses on learning about flavour and learning through flavour. By taking a starting point in gastronomically inspired questions, it has become a model for research-driven communication and communication-driven research in the natural sciences.
AB - Food, cooking, and flavour are rich subjects that offer unique opportunities for communicating science to students and the general public in a variety of settings. Two programs are here described as examples and possible models. 1. The Science and Cooking Program at Harvard is a wide-ranging, interdisciplinary venture that aims to use food and cooking as a way to teach basic chemistry, physics, and biology. Launched in 2010 with the general education course Science and Cooking, the program has expanded and now includes a wide range of initiatives, such as on-line courses, public lectures, YouTube/iTunes channels, and educational programs from pre-school to college. 2. The interdisciplinary national Danish research and communication centre Taste for Life (Smag for Livet) has since 2014 communicated knowledge about food and flavour to the general public, in particular children and young people, using a wide range of platforms. This program focuses on learning about flavour and learning through flavour. By taking a starting point in gastronomically inspired questions, it has become a model for research-driven communication and communication-driven research in the natural sciences.
U2 - 10.1016/j.ijgfs.2018.11.006
DO - 10.1016/j.ijgfs.2018.11.006
M3 - Journal article
SN - 1878-450X
VL - 15
SP - 36
EP - 47
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
ER -