Cultural flavors: embracing food studies in second language content courses

IF 1.2 4区社会学 Q3 SOCIOLOGY Food Culture & Society Pub Date : 2024-02-14 DOI:10.1080/15528014.2024.2313875

Veronica Menaldi

引用次数: 0

Abstract

This article argues for the continued collaboration of food studies and second language studies. By introducing a variety of food related concepts in language courses, particularly upper-level cont...

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文化风味：在第二语言内容课程中开展食品研究

本文主张食品研究与第二语言研究继续合作。通过在语言课程中引入各种与食品相关的概念，特别是在高年级的语言课程中引入食品相关的概念，可以帮助学生更好地理解食品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Culture & Society SOCIOLOGY-

CiteScore

2.30

自引率

20.00%

发文量

期刊介绍： Food, Culture & Society is published on behalf of the Association for the Study of Food and Society (ASFS). Members receive the journal as part of their membership package. To join the Society or to renew your membership please select the Subscribe/Renew button.

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