Curricular Reform in Food Programs

  • Ken Albala
Part of the Tourism, Hospitality & Event Management book series (THEM)


The academic/vocational nexus is the focus of this chapter. It recognises the manner in which the nature of work is rapidly changing, food related issues confronting society, and a future which is increasingly unimaginable. The content reflects on the curricula and pedagogic approaches of current programs which tend to separate theory from practice. It is argued that student learning of food professions needs to start from an understanding of food and its interaction with humans, rather than from within a framework of traditional academic disciplines. A novel curriculum is imagined and illuminated, commencing with ethics as related to food systems. It challenges traditional disciplinary boundaries, combines vocational and professional education in a logical, but nevertheless creative, way, and introduces the concepts of the ‘aproned academic’ and ‘scholarly chef’.


Food systems Curricula reform Vocational Professional 


  1. Cargill, K. (2005). Food studies in the curriculum: A model for interdisciplinary pedagogy. Food Culture and Society, 8(1), 115.CrossRefGoogle Scholar
  2. Deutsch, J. (2012). Are we teaching entrepreneurs what they really need to know? Community College Entrepreneurship Journal. Winter/Spring.Google Scholar
  3. Flowers, R., & Swan, E. (Eds.). (2016). Food pedagogies. Oxford: Routledge.Google Scholar
  4. Hamada, S., Wilk, R., Logan, A., Minard, S., & Trubek, A. (2015). The future of food studies. Food Culture and Society, 18(1), 167.CrossRefGoogle Scholar
  5. Heldke, L. (2017). Theorizing alternative agriculture and food movements: The obstacle of dichotomous thinking. In K. Thompson (Ed.), Agricultural ethics in East Asian perspective. Berlin: Springer.Google Scholar
  6. McKay, G. (2010). Alice Julier: The woman who is growing Chatham’s master of arts in food studies program, Pittsburgh Post-Gazette, 8 April.Google Scholar
  7. Nestle, M., & McIntosh, W. A. (2010). Writing the food studies movement. Food Culture and Society, 13(10), 160.Google Scholar
  8. Trubeck, A. (2009). Taste of place. Berkeley: University of California Press.Google Scholar
  9. Weissman, E. (2012). Building a food studies program. Journal of Agriculture, Food Systems and Community Development, 2(3), 79.CrossRefGoogle Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.University of the PacificStocktonUSA

Personalised recommendations