Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs

Book Review| August 01 2023 Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs Food Information, Communication and Education: Eating Knowledge, Simona De Iulio and Susan Kovacs (eds.), New York: Bloomsbury Academic, 2022, 248 pp. Illustrations. $115.00 (hardcover); $39.95 (paper); (eBook) Lexi Earl Lexi Earl University of Oxford alexandra.earl@oxfordmartin.ox.ac.uk Search for other works by this author on: This Site PubMed Google Scholar alexandra.earl@oxfordmartin.ox.ac.uk Gastronomica (2023) 23 (3): 91–92. https://doi.org/10.1525/gfc.2023.23.3.91 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Lexi Earl; Review: Food Information, Communication and Education: Eating Knowledge, edited by Simona De Iulio and Susan Kovacs. Gastronomica 1 August 2023; 23 (3): 91–92. doi: https://doi.org/10.1525/gfc.2023.23.3.91 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Often when we think of learning about food and eating, two primary locations come to mind: home and school. Indeed, here in the UK, a food education charity, TastEd, recently won a BBC Food and Farming award for their innovative approaches to food education in English primary schools. Writers like Michael Pollen and Alice Waters have long expounded on the importance of the “table” as a tool for civilization. But are these two spaces really the only ones where we learn about food? In an age of mass media, public health campaigns, television cookery shows, and social media influencers, our food education comes from a plethora of sources, some accurate, others less so. In the edited volume Food Information, Communication and Education, various scholars consider the ways in which knowledge about food is communicated and, in turn, how this knowledge is then “accepted, interpreted, adapted or contested” (p. 1)... You do not currently have access to this content.