Integrated Food studies education and research: Challenges and potentials for integration and reflection

Mette Weinreich Hansen; Stine Rosenlund Hansen

doi:10.1201/9781351271967

Integrated Food studies education and research: Challenges and potentials for integration and reflection

Mette Weinreich Hansen, Stine Rosenlund Hansen

Research output: Contribution to book/anthology/report/conference proceeding › Article in proceeding › Research › peer-review

Abstract

An approach that qualifies the discussions of ontological differences is suggested by Mol (2013) with the term ontonorms emphasizing that all ontological assumptions are embedded in scientific norms (what is good or bad science) and traditions (how do we see the world) rather than being based in the essentialist static and objective worldview of ontology in singular. Thus, what is considered ‘good’ and ‘proper’ obviously differs within different disciplines, but is often based on implicit normativities that can make it difficult to address the differences openly and constructively.

Original language	English
Title of host publication	Experiencing Food, Designing Dialogues : Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017
Editors	Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
Number of pages	4
Place of Publication	London
Publisher	CRC Press
Publication date	2018
Edition	1
ISBN (Electronic)	9781351271950
DOIs	https://doi.org/10.1201/9781351271967
Publication status	Published - 2018
Event	Experiencing Food, Designing Dialogues.: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) - Lisbon, Portugal Duration: 19 Oct 2017 → 21 Oct 2017

Conference

Conference	Experiencing Food, Designing Dialogues.
Country/Territory	Portugal
City	Lisbon
Period	19/10/2017 → 21/10/2017

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10.1201/9781351271967

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Hansen, M. W., & Hansen, S. R. (2018). Integrated Food studies education and research: Challenges and potentials for integration and reflection. In R. Bonacho, A. Pinheiro de Sousa, C. Viegas, J. P. Martins, M. J. Pires, & S. V. Estêvão (Eds.), Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 (1 ed.). CRC Press. https://doi.org/10.1201/9781351271967

Hansen, Mette Weinreich ; Hansen, Stine Rosenlund. / Integrated Food studies education and research : Challenges and potentials for integration and reflection. Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 . editor / Ricardo Bonacho ; Alcinda Pinheiro de Sousa ; Cláudia Viegas ; João Paulo Martins ; Maria José Pires ; Sara Velez Estêvão. 1. ed. London : CRC Press, 2018.

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title = "Integrated Food studies education and research: Challenges and potentials for integration and reflection",

abstract = "An approach that qualifies the discussions of ontological differences is suggested by Mol (2013) with the term ontonorms emphasizing that all ontological assumptions are embedded in scientific norms (what is good or bad science) and traditions (how do we see the world) rather than being based in the essentialist static and objective worldview of ontology in singular. Thus, what is considered {\textquoteleft}good{\textquoteright} and {\textquoteleft}proper{\textquoteright} obviously differs within different disciplines, but is often based on implicit normativities that can make it difficult to address the differences openly and constructively.",

author = "Hansen, {Mette Weinreich} and Hansen, {Stine Rosenlund}",

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doi = "10.1201/9781351271967",

language = "English",

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booktitle = "Experiencing Food, Designing Dialogues",

publisher = "CRC Press",

edition = "1",

note = "Experiencing Food, Designing Dialogues. : Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) ; Conference date: 19-10-2017 Through 21-10-2017",

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Hansen, MW & Hansen, SR 2018, Integrated Food studies education and research: Challenges and potentials for integration and reflection. in R Bonacho, A Pinheiro de Sousa, C Viegas, JP Martins, MJ Pires & SV Estêvão (eds), Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 . 1 edn, CRC Press, London, Experiencing Food, Designing Dialogues., Lisbon, Portugal, 19/10/2017. https://doi.org/10.1201/9781351271967

Integrated Food studies education and research: Challenges and potentials for integration and reflection. / Hansen, Mette Weinreich; Hansen, Stine Rosenlund.
Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 . ed. / Ricardo Bonacho; Alcinda Pinheiro de Sousa; Cláudia Viegas; João Paulo Martins; Maria José Pires; Sara Velez Estêvão. 1. ed. London: CRC Press, 2018.

Research output: Contribution to book/anthology/report/conference proceeding › Article in proceeding › Research › peer-review

TY - GEN

T1 - Integrated Food studies education and research

T2 - Experiencing Food, Designing Dialogues.

AU - Hansen, Mette Weinreich

AU - Hansen, Stine Rosenlund

PY - 2018

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N2 - An approach that qualifies the discussions of ontological differences is suggested by Mol (2013) with the term ontonorms emphasizing that all ontological assumptions are embedded in scientific norms (what is good or bad science) and traditions (how do we see the world) rather than being based in the essentialist static and objective worldview of ontology in singular. Thus, what is considered ‘good’ and ‘proper’ obviously differs within different disciplines, but is often based on implicit normativities that can make it difficult to address the differences openly and constructively.

AB - An approach that qualifies the discussions of ontological differences is suggested by Mol (2013) with the term ontonorms emphasizing that all ontological assumptions are embedded in scientific norms (what is good or bad science) and traditions (how do we see the world) rather than being based in the essentialist static and objective worldview of ontology in singular. Thus, what is considered ‘good’ and ‘proper’ obviously differs within different disciplines, but is often based on implicit normativities that can make it difficult to address the differences openly and constructively.

U2 - 10.1201/9781351271967

DO - 10.1201/9781351271967

M3 - Article in proceeding

BT - Experiencing Food, Designing Dialogues

A2 - Bonacho, Ricardo

A2 - Pinheiro de Sousa, Alcinda

A2 - Viegas, Cláudia

A2 - Martins, João Paulo

A2 - Pires, Maria José

A2 - Estêvão, Sara Velez

PB - CRC Press

CY - London

Y2 - 19 October 2017 through 21 October 2017

ER -

Hansen MW, Hansen SR. Integrated Food studies education and research: Challenges and potentials for integration and reflection. In Bonacho R, Pinheiro de Sousa A, Viegas C, Martins JP, Pires MJ, Estêvão SV, editors, Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, 19-21 October 2017 . 1 ed. London: CRC Press. 2018 doi: 10.1201/9781351271967

Integrated Food studies education and research: Challenges and potentials for integration and reflection

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