Description: Food Stories: Navigating the Academy with Cultural Lessons from the Kitchen is the first volume in the series Culinary Canvas: A Series on Integrating the Arts and Food into Higher Education. The purpose of the series is to explore the innovative integration of arts and food into higher education. Each volume aims to inspire a paradigm shift in academia, advocating for a more holistic, creative, and inclusive approach to learning, teaching, researching, serving, and existing in the academy.
In the present volume, Food Stories makes the case that food, and the culture surrounding food, is a closely held--and powerful--reality that shapes who we are as individuals, as members of varied communities, and invariably, informs who we are as educators and researchers. This book gives space for the authors to explore not only the impact that food and culture have had, and continue to have, on them as individuals, how that culture and experiences impact them as members of the academy (in teaching, research, and service), but also in providing some guidance to graduate students and junior faculty. In effect, chapters explore navigating academic work (teaching, research, and service) through the lens of food and the transferable lessons that can be gleaned from our grandmothers', mothers', fathers', and our own kitchens. It is often the case that higher education fosters both imposter syndrome and a workaholic disposition that can be detrimental to teaching and research. What this book does, then, is to not only explore the ways in which what may seem as non-academic work such as cooking a meal can have on our work/life balance but, also, how to incorporate the very lessons of food into who we are as educators, how we teach, and how we can approach the work we do more broadly. Through carefully curated chapters, this text presents a wide array of perspectives across food and cultural regions, as well as imparting insights from the academy from authors spanning the spectrum of the career. It is an important book full of valuable lessons for graduate students, faculty and teachers who wish to use its content in their classrooms. Perfect for courses such as: Cultural Studies; Culturally-Responsive PedagogyBrief description: T. Jameson Brewer, Ph.D., is an associate professor of social foundations of education at the University of North Georgia. His teaching experience spans the middle school, high school, undergraduate, master's, and doctoral levels. Broadly conceptualized, his research focuses on the impact of privatization of public education by way of school vouchers, charter schools, alternative teacher certification, and homeschooling. Additionally, he researches the impacts of Christian nationalism on public schools and democracy. Find more at www.tjamesonbrewer.com.
Review Quotes: "Food is so critical to our cultural survival. In the most deliciously powerful ways, Food Stories illustrates how food - as an expression of community practice - helps us battle alienation and fight for justice in higher education. A refreshing and delightfully different flavor of academic writing, Food Stories serves up wonderful examples of how we can love ourselves and each other within institutions that won't love us back."----Wayne Au, Dean and Professor in the University of Washington Bothell School of Educational Studies and longtime