Tarunna Sebastian is lecturer at the University of Sydney.

This book breaks new ground by using an innovative and useful approach to examine pedagogies and curricula of everyday food practices as well as new ways of looking at the lived experiences and practices related to food knowledge, consumerism, preparation, and consumption of food. Sebastian contributes to the literature in the field by bringing understanding to the hegemonic forces of everyday food practices and by centering key questions tied to teaching and learning within the consumption and production of food.

• Chapter 1: Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global NorthChapter 2: Food Procurement Preferences and ChoicesChapter 3: Privileging the Market: Public Pedagogies and Curricula of Food CorporationChapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and PracticeChapter 5: Food Preparation, Cooking and Eating Chapter 6: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and CookingChapter 7: Corporate Pedagogies and Curricula in Family KitchensChapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global SouthConclusion

Tarunna Sebastian is lecturer at the University of Sydney.

This book breaks new ground by using an innovative and useful approach to examine pedagogies and curricula of everyday food practices as well as new ways of looking at the lived experiences and practices related to food knowledge, consumerism, preparation, and consumption of food. Sebastian contributes to the literature in the field by bringing understanding to the hegemonic forces of everyday food practices and by centering key questions tied to teaching and learning within the consumption and production of food.

• Chapter 1: Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global NorthChapter 2: Food Procurement Preferences and ChoicesChapter 3: Privileging the Market: Public Pedagogies and Curricula of Food CorporationChapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and PracticeChapter 5: Food Preparation, Cooking and Eating Chapter 6: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and CookingChapter 7: Corporate Pedagogies and Curricula in Family KitchensChapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global SouthConclusion

Tarunna Sebastian is lecturer at the University of Sydney.

This book breaks new ground by using an innovative and useful approach to examine pedagogies and curricula of everyday food practices as well as new ways of looking at the lived experiences and practices related to food knowledge, consumerism, preparation, and consumption of food. Sebastian contributes to the literature in the field by bringing understanding to the hegemonic forces of everyday food practices and by centering key questions tied to teaching and learning within the consumption and production of food.

• Chapter 1: Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global NorthChapter 2: Food Procurement Preferences and ChoicesChapter 3: Privileging the Market: Public Pedagogies and Curricula of Food CorporationChapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and PracticeChapter 5: Food Preparation, Cooking and Eating Chapter 6: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and CookingChapter 7: Corporate Pedagogies and Curricula in Family KitchensChapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global SouthConclusion