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Cooking in school: to explore and express meaning
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
2009 (English)Conference paper (Refereed)
Abstract [en]

The purpose of this paper is to exemplify a way of thinking about what happens in the Home and Consumer Studies (HCS) classroom that can work as a professional empowering tool for teachers.

Data was collected with participant observations in HCS classrooms in two Swedish schools. Observations were made in 22 HCS classes. There was totally 104 boys and 134 girls observed, a total of 33 hours was spent in the classrooms. Detailed field notes were taken during the observations, recording the activities in the classroom. In a three step process, the field notes were developed into a biographical text. This material was read through several times and themes were identified and sorted with the help of a text analysis software, groups of examples within each theme were created and extractions were made. A detailed analysis framed by the philosophies of Dewey and Vygotsky followed, employing concepts of meaning, transaction, habituation, mediating tools, appropriation and internalization. The analysis suggests that students both explore and express meaning as they cook together in the classroom and this can be utilized as a way of thinking about the activities in the classroom. To be able to teach for e.g. sustainability, it is important to understand the students’ meaning-making processes in the HCS classroom as the students’ exploring can be guided by the teacher to further develop knowledge within required areas.

Place, publisher, year, edition, pages
National Category
Food Science
Research subject
Domestic Sciences
URN: urn:nbn:se:uu:diva-119955OAI: oai:DiVA.org:uu-119955DiVA: diva2:301968
18th GHETA Biennial Conference, St. Georges, Grenada
Available from: 2010-03-03 Created: 2010-03-03 Last updated: 2011-06-23Bibliographically approved

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Höijer, Karin
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Department of Food, Nutrition and Dietetics
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