Authors
Lalli, Gurpinder SinghAffiliation
Faculty of Education, Health and Wellbeing, University of Wolverhampton, Wolverhampton, UKIssue Date
2023-12-11
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This paper presents ethnographic work conducted to investigate how notions of culinary capital have the potential to shape the everyday experiences of children during mealtime in school. Children’s early experiences with mealtimes and food are critical determinants for eating behaviour over the life course. The paper presents an account of conceptual debates based on longstanding ethnographic work on school food with a particular focus on a case study of Maple Field Academy to frame the research. Research methods used included semi-structured interviews, fieldnotes and photographs with the aim of capturing a rich picture of the school. This paper introduces Laird’s (1985) sensory theory to frame the discussion. This research calls for the need to recognize the social good that can be realized from participating in mealtimes and school is a microcosm of society, which means it can function as a driver for social change. The paper calls for more engagement with social theorising on studies which focus on researching food in school.Citation
Lalli, G. S. (2023). Culinary capital and conceptualisations of school mealtime. European Journal of Education, 59(2), e12602. https://doi.org/10.1111/ejed.12602Publisher
Wiley-BlackwellJournal
European Journal of Education: research, development and policiesAdditional Links
https://onlinelibrary.wiley.com/doi/10.1111/ejed.12602Type
Journal articleLanguage
enDescription
© 2023 The Author. Published by Wiley. This is an open access article available under a Creative Commons licence. The published version can be accessed at the following link on the publisher’s website: https://doi.org/10.1111/ejed.12602ISSN
0141-8211EISSN
1465-3435ae974a485f413a2113503eed53cd6c53
10.1111/ejed.12602
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Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by/4.0/