LEADER 00000cam a2200745 i 4500 
001    on1122722382 
003    OCoLC 
005    20230113054233.0 
006    m     o  d         
007    cr ||||||||||| 
008    190828s2019    ilu     ob    000 0 eng   
010      2019032186 
019    1127259518 
020    9781863351645|q(pdf) 
020    1863351647 
020    |z9781863351621|q(hardback) 
020    |z9781863351638|q(paperback) 
035    (OCoLC)1122722382|z(OCoLC)1127259518 
040    DLC|beng|erda|epn|cDLC|dOCLCF|dN$T|dYDX|dDLC|dOCLCO|dOCLCQ
       |dOCLCO 
041 1  eng|hdan 
042    pcc 
043    e-dk--- 
049    RIDW 
050 00 GT2853.D4 
082 00 394.1/209489|223 
090    GT2853.D4 
100 1  Wistoft, Karen,|0https://id.loc.gov/authorities/names/
       n2019051281|eauthor. 
240 10 Smagens didaktik.|lEnglish|0https://id.loc.gov/authorities
       /names/n2019051290 
245 10 Teaching taste /|cKaren Wistoft, Lars Qvortrup. 
264  1 Champaign, IL :|bCommon Ground Research Networks,|c2019. 
300    1 online resource. 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
347    text file|2rdaft 
490 0  Food studies 
504    Includes bibliographical references. 
520    "How we taste and eat is just as central in a civilization
       perspective as what we know and think. Meal communities 
       are important contributors to the creation of a community 
       of opinions based on sense, emotion and taste. This is the
       reason for writing Teaching Taste. The historical part 
       analyses Danish children's cookbooks. When did the view of
       taste change from a norm that was met to a sense and 
       ability that everyone, including children, possesses? The 
       systematic part identifies seven dimensions of taste: 
       pleasant taste, healthy taste, sensed taste, moral taste, 
       religious taste, loving taste and trendy taste and how to 
       teach them. The didactic part answers how can we teach 
       about, through and for taste. The book is written for 
       teachers, trainee teachers and students on courses in Home
       Economics, Food Knowledge and Food Education. The book 
       ends with a ready-to-use teaching handout"--|cProvided by 
       publisher 
588 0  Print version record and CIP data provided by publisher. 
590    eBooks on EBSCOhost|bEBSCO eBook Subscription Academic 
       Collection - North America 
650  0 Food habits|0https://id.loc.gov/authorities/subjects/
       sh85050275|zDenmark|0https://id.loc.gov/authorities/names/
       n79021597-781|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh99005024 
650  0 Cooking, Danish|0https://id.loc.gov/authorities/subjects/
       sh85031812|xHistory.|0https://id.loc.gov/authorities/
       subjects/sh99005024 
650  0 Cooking|0https://id.loc.gov/authorities/subjects/
       sh2010008400|xSocial aspects|0https://id.loc.gov/
       authorities/subjects/sh00002758|zDenmark.|0https://
       id.loc.gov/authorities/names/n79021597-781 
650  0 Taste.|0https://id.loc.gov/authorities/subjects/sh85132732
650  7 Food habits.|2fast|0https://id.worldcat.org/fast/930807 
650  7 History.|2fast|0https://id.worldcat.org/fast/958235 
650  7 Cooking, Danish.|2fast|0https://id.worldcat.org/fast/
       1753302 
650  7 Cooking|xSocial aspects.|2fast|0https://id.worldcat.org/
       fast/1864704 
650  7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966 
650  7 Manners and customs.|2fast|0https://id.worldcat.org/fast/
       1007815 
650  7 Taste.|2fast|0https://id.worldcat.org/fast/1143475 
650  7 taste (senses)|2aat 
651  0 Denmark|xSocial life and customs.|0https://id.loc.gov/
       authorities/subjects/sh85036826 
651  7 Denmark.|2fast|0https://id.worldcat.org/fast/1204558 
655  4 Electronic books. 
655  7 History.|2fast|0https://id.worldcat.org/fast/1411628 
700 1  Qvortrup, Lars,|0https://id.loc.gov/authorities/names/
       n81128966|eauthor. 
776 08 |iPrint version:|aWistoft, Karen.|tTeaching taste.
       |dChampaign, IL : Common Ground Research Networks, 2019
       |z9781863351621|w(DLC)  2019032185 
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
       search.ebscohost.com/login.aspx?direct=true&scope=site&
       db=nlebk&AN=2292104|zOnline ebook via EBSCO. Access 
       restricted to current Rider University students, faculty, 
       and staff. 
856 42 |3Instructions for reading/downloading the EBSCO version 
       of this ebook|uhttp://guides.rider.edu/ebooks/ebsco 
901    MARCIVE 20231220 
948    |d20230203|cEBSCO|tEBSCOebooksacademic NEW 6073 Quarterly
       |lridw 
994    92|bRID