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The Social Changes in Learning to Cook

An explorative study about the meaning, acquirement and transfer of cooking skills in regards to sustainable nutrition.

Eva Koch, aided by the German Environment Foundation since April 2009, is working with Professor Martina Schäfer to acquire her doctorate in sociology.

The impact of nutrition on ecology, economy, society and health are of huge importance within the framework of sustainable development. Food literacy, which consists of knowledge and practical skills, is essential to sustainable nutrition. This study will attempt to identify how food preparation skills, an important component of food literacy, are acquired during an informal learning process. The goal is to empirically determine and identify the significance of competence development in the context of everyday life. The study will also look within the learning processes for possible links to sustainable nutrition.

Funded by

Deutsche Bundesstiftung Umwelt

Sekretariat

Zentrum Technik und Gesellschaft
sec. HBS 1
Hardenbergstr. 16-18
D - 10623 Berlin
Tel.: +49 (0)30 314-23665
Fax: +49 (0)30 314-26917
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