Place-based Learning for the Plate : Hunting, Foraging and Fishing for Food

Joel B. Pontius

ISBN 10: 3030428168 / ISBN 13: 9783030428167

Editore: Springer International Publishing, 2021

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Druck auf Anfrage Neuware - Printed after ordering - This edited volume explores 21st century stories of hunting, foraging, and fishing for food as unique forms of place-based learning. Through the authors' narratives, it reveals complex social and ecological relationships while readers sample the flavors of foraging in Portland, Oregon; feel some of what it's like to grow up hunting and gathering as a person of Oglala Lakota and Shoshone-Bannock descent; track the immersive process of learning to communicate with rocky mountain elk; encounter a road-killed deer as a spontaneous source of local meat, and more.Other topics in the collection connect place, food, and learning to issues of identity, activism, spirituality, food movements, conservation, traditional and elder knowledge, and the ethics related to eating the more-than-human world. This volume will bring lively discussion to courses on place-based learning, food studies, environmental education, outdoor recreation, experiential education, holistic learning, human dimensions of natural resource management, sustainability, food systems, environmental ethics, and others.

Codice articolo 9783030428167

Dati bibliografici

• Titolo: Place-based Learning for the Plate : Hunting, Foraging and Fishing for Food
• Editore: Springer International Publishing
• Data di pubblicazione: 2021
• Lingua: Inglese
• ISBN 10: 3030428168
• ISBN 13: 9783030428167
• Rilegatura: Taschenbuch
• Condizione: Neu
• Dimensioni: 235 L x 155 A x 12 P (millimetri) 235 millimetri di larghezza per 155 millimetri di altezza per 12 millimetri di profondità
• Peso: 330 grammi

Descrizione articolo

Riassunto

<div><div>This edited volume explores 21st century stories of hunting, foraging, and fishing for food as unique forms of place-based learning. Through the authors’ narratives, it reveals complex social and ecological relationships while readers sample the flavors of foraging in Portland, Oregon; feel some of what it’s like to grow up hunting and gathering as a person of Oglala Lakota and Shoshone-Bannock descent; track the immersive process of learning to communicate with rocky mountain elk; encounter a road-killed deer as a spontaneous source of local meat, and more.</div><div><br></div><div>Other topics in the collection connect place, food, and learning to issues of identity, activism, spirituality, food movements, conservation, traditional and elder knowledge, and the ethics related to eating the more-than-human world. This volume will bring lively discussion to courses on place-based learning, food studies, environmental education, outdoor recreation, experiential education, holistic learning, human dimensions of natural resource management, sustainability, food systems, environmental ethics, and others.&nbsp;</div></div>

Informazioni sull?autore

<div>Joel Pontius, PhD, is a sustainability and environmental education professor at Goshen College’s Merry Lea Environmental Learning Center where he directs the Sustainability Leadership Semester. His writing, teaching, and advocacy are informed by practices of foraging, gleaning, hunting, and fishing for food.</div><div><br></div><div>Michael Mueller, PhD, is a professor of secondary education with expertise in environmental and science education in the College of Education at University of Alaska, Anchorage. His philosophy focuses on how privileged cultural thinking frames our relationships with others, including nonhuman species and physical environments. He is the co-Editor-in-Chief of Cultural Studies of Science Education.</div><div><br></div><div>David Greenwood, PhD, is Professor and Canada Research Chair of Environmental Education at Lakehead University in Thunder Bay, Ontario, Canada. His scholarship, teaching, and activism revolve around place-based, environmental, sustainability, and holistic education.&nbsp;</div><div><br></div>