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The aim of this study is to understand the diverse ways in which gastronomy and heritage are related and how this specifically applies to tourism in the city of Tainan, Taiwan and their traditional snack food. Interviews conducted with local food commodity experts in Taiwan generated in-depth insights into distinctive cultural traditions and particular historical circumstances well beyond the immediate producers and consumers. Four issues emerged from these interviews: the concept of what constitutes traditional food, modifications in the method of food production, the role of traditional food within society, and historical inheritance through mass media promotion. The drive toward innovation, when opposed by the force of tradition, can indirectly sustain the configuration of cultural heritage which can be expressed through food as the art of gastronomy.

As we gradually awakened to Loyla's, Ji-Sook's, and Brent's familial curriculum making, described in earlier chapters, we grew increasingly aware of tensions shaped by their experiences in their familial and school curriculum making. Our earlier chapters show something of these tensions. In this chapter we return to a focus on tensions by exploring the tensions embodied by Loyla, Brent, and Ji-Sook as they lived in these two curriculum-making places. As we inquire into the children's embodied tensions, we do so with a sense of wanting to restory the potential of tensions on school landscapes and in composing lives. We also want to show something of ways in which attention to children's embodied tensions makes visible the gaps and silences they experienced in living in these two curriculum-making places.

This chapter examines the role of stakeholders, cocreation, and pro-environmental behaviors in Google’s efforts to reduce the environmental impact of their food waste. It describes several different strategies that the company undertook and the outcomes of those efforts. These efforts ranged from working with suppliers and employees to use food that was normally wasted to implementing a waste measuring and feedback system. The case highlights the challenges, current impact, and risks of the different strategies.

The chapter covers the theories and models of stakeholder influence on sustainability, new product development through cocreation, and pro-environmental behaviors; it applies these concepts to Google’s food waste program.

The results of the study contribute to the frameworks on cocreation and stakeholder management to include ideas for encouraging pro-environmental behavior through various social practices (measuring and monitoring waste, building supply chain partnerships, and cocreating new products with stakeholders).

The findings of this chapter will help other companies with ideas for successfully reducing food waste and its environmental impact by illustrating new ideas for engaging stakeholders in the supply chain.

There is always a significant amount of speculation as to how the American diet changes over time. Some of speculation is based on what’s good for people, and others base their speculation on various supply and demand issues and the impact of world social changes. However one approach to forecasting the demand for various food products in the American diet is to extrapolate how America’s eating habits would change based on two different scenarios. The first scenario is an cohort model. In this scenario individuals continue their eating habits as they get older. The second scenario is the aging model, with which it is assumed that as people age they adopt the eating habits of the group that they’re moving into.

In this chapter we will evaluate these two scenario-based extrapolation models for projecting food consumption. Data comes from the National Health and Nutrition Examination survey (NHANES), which is conducted regularly by the National Center for Health Statistics (NCHS). It measures levels of consumption with a level accuracy usually not associated with traditional business data services. The specific food items consumed in a 24-hour period are collected for over 30,000 people along with an extensive list of biometric, anthropometric, social, and clinical variables.

The models we evaluate assume that new consumers will enter the market based on projected population growth rates and that consumers “exit” the market based on projected death rates. This chapter applies the models to a subset of the total food variables in the database. Food groups that are pertinent to current issues were selected, such as beef, carbonated soft drinks, and snack foods.

The models forecast food consumption of the by 5 year increments from age 1 to age 85+ an aging cohort model extrapolate how eating habits could be expected to changeover this time interval. The implications of this exercise are essential to the forecasting and management of food processors. The extrapolations may provide guidance for potential changes in capital investment or entry into other markets.

This chapter presents ways in which educators can use technology to enhance learning for students with autism spectrum disorder (ASD). The chapter begins with an overview of the communicative and social challenges that students with ASD typically experience. Next, it defines technology-aided instruction and intervention (TAII) and offers suggestions for educators planning to incorporate TAII into their classroom. The third section offers specific supports on using TAII to enhance communication while the final section offers specific supports on using TAII to enhance affective and social learning. Case studies and tables with clearly defined supports are included throughout the chapter. Educators may combine the supports presented because each support addresses more than one characteristic or need. In addition, educators will find that these supports benefit students with neurodiverse learning needs who may not be identified with ASD.

Catering business is one of the most prominent and sought-after business investment in Dehradun, given the number of people who have a busy lifestyle. This fact gets more influential as Shugan Group is a catering company that serves the Dehradun market, a valley in the foothills of Shivalik Mountain Range in the state of Uttarakhand. Dehradun enjoys the benefit of being the Capital of Uttarakhand. The catering companies offer a lot of employment while promising delicious food to the stakeholders. Many individuals rely on this sector through food trucks, small shops or through full-fledged catering service providing companies. The group offers innovative and interesting food options for Doonites through their catering services including a lot of regional food options. Traditionally, the catering services in the town comprises handful options to deliver in the form of just food items. The catering services now involve a lot of service elements also including serving of the dishes, ambience and all inclusive of personnel factors. Many individuals assume that mess food is everyday kind of boring food. This assumption definitely holds true throughout the student community who are the major benefactors of the catering services as Dehradun is an education hub in the country. The new food offerings therefore face a lot of change as some of the ingredients definitely are the everyday incorporated ones. In the past couple of years, the catering services concept had gained acceptance for investment because of rise in demand for variety to be provisioned in the offerings as students hold diverse demographical differences. A lot of significance has been given to the likeness of various food options. Shugan Group wishes to inject a new life into the student catering market, leveraging the culinary skills of their handpicked chefs to develop creative new catering options. The advanced skills of chefs, industry insight of the group and an already existing market opportunity will allow the group to showcase its potential. Shugan Group is a start-up company. Marketing is critical to its success and future profitability. It offers creative gourmet for mess catering for a wide range of events and everyday eating options. The basic market need is high quality and creative food options. Having worked in the industry for the past few years and witnessing the dynamic environment including rise in disposable incomes, rise in consumer awareness, consumer’s keenness to eat new delicacies every day and desire to purchase quality food, the group has invested a lot in understanding what the consumers want. The performance of the group has been moderately incremental. After holding qualitative wisdom on the requirements of the market, Shugan Group is currently in the speculative stage in terms of being a caterer. The group wishes to reasonably understand the option that it should consciously adopt in terms of being modest about thinking only of financial benefit, with reasonable expansion every year only for the sake of being financially viable or build a strong brand and start getting people to increase word of mouth thereby bringing organic growth.

The author examines the experiences of learning about Japanese elementary education from the perspective of a Canadian teacher. She suggests through a year-long study in a Japanese third grade classroom that the teaching practices and philosophies underlying curricular and pedagogical decisions made by teachers are shaped by the culture and society of which schools are part, such that learning about Japanese schooling highlights the influence of social, societal, cultural, linguistic factors outside, as well as inside, school. In line with narrative inquiry research practices, the author also acknowledges her own stance as a certified elementary level teacher who was educated and certified in Canada, in contributing to shaping her analysis of teacher knowledge of her teacher participants. She argues that the process of learning about schooling in a country or culture different from the one in which an individual was educated and learned to teach, involves immersing oneself into the research context to learn about the experience from the perspective an insider. Realization of the extent to which this expansive interweaving of school and society is apparent in many aspects of schooling in Japan, in turn, reinforces the idea that this interconnection may also underlie schooling in other societies as well, such that one's experiences in one's own culture may form the foundation for understanding and interpreting knowledge gained about schooling in another culture or community. The notion of cross-cultural teacher knowledge, then, may be grounded in personal and professional experience of teaching and being taught in one's own culture.

This chapter analyzes the impact of intercultural academic experiences on students in the areas of intercultural sensitivity and multicultural awareness, knowledge, and skills.

Cottey College’s mission statement includes a clause about educating students to be useful members of a global society (Mission, n.d., para. 1). Toward achieving the mission, each of Cottey College’s second year students is offered an international experience over spring break that is largely paid for by endowed funds. For spring break 2015, the author of this chapter and a colleague offered a trip to Thailand. To participate, students were required to take part in a Step into the World!: Thailand course that was intended to prepare them to successfully navigate, and later reflect upon, their experience abroad. The trip portion of the course spanned 10 days. To measure what impacts the course may have had, students were asked to complete a pre-course and post-course survey, the Intercultural Sensitivity Scale (Fritz, Möllenberg, & Chen, 2002), and to complete journal entries and a personal impact statement by which their multicultural awareness, knowledge, and skills were assessed.

Analysis of the results suggests the Step into the World!: Thailand course had a positive impact on the majority of students’ intercultural sensitivity and multicultural awareness, knowledge, and skills.

The findings support the importance of intentionally combining inside and outside of the classroom experiences to enhance student outcomes.

The purpose of this study is to explore rural children’s own perspectives on health, well-being, and nutrition to better understand how they approach, navigate, and make sense of these topics.

This study uses a qualitative ethnographic research design theoretically informed by the “new” Sociology of Childhood and methodologically informed by constructivist grounded theory. This ongoing study with fifth-grade students in an elementary school in a small rural school district in central Illinois consists of ethnographic observations conducted at the school, in-depth interviews with students, and participatory tools that seek to involve students more fully in the process of data collection.

Preliminary findings of this pilot study suggest that many aspects often discussed in the context of childhood obesity, especially in rural settings, including knowledge or education about healthy eating, increasing physical activity levels, or access to healthy foods, are complex and multifaceted and do not easily lend themselves to standard interventions. Findings also indicate that children’s ideas about healthy eating deviate from their own eating practices.

Conceptualized as a grounded theory study, the research is not intended to be generalizable or reproducible. Instead, the study seeks to develop hypotheses directly from the field and study participants’ views and voices. These perspectives will inform a more in-depth study of childhood obesity in rural settings planned for 2019.

Findings from this pilot study will inform innovative, informed interventions that are guided by children’s own experiences and perspectives. Study findings will also be of benefit to practicing pediatricians and other child health professionals as they understand how to better think about and address challenges of health and weight management of patients and their families.