Gurpinder Singh Lalli – författare

This book introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being major issue in educational policy. The book examines schools as a microcosm for society with school food space being the playground for socialisation. It shows how forms of culinary capital can be extended in the school dining hall where social space is negotiated with notions of inclusion and exclusion during mealtime. The book uses gender, class and race to understand the school dining hall as a space where culinary capital can be exchanged and learnt. Thorough research accompanied by ethnographic visuals, field notes and observations, it also explores the sensory impact of school gardens. As such the book will be of interest to students, teachers, school leaders, educators and policy makers in the fields of Education, Sociology, Social Policy and Food Studies.

This book introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being major issue in educational policy. The book examines schools as a microcosm for society with school food space being the playground for socialisation. It shows how forms of culinary capital can be extended in the school dining hall where social space is negotiated with notions of inclusion and exclusion during mealtime. The book uses gender, class and race to understand the school dining hall as a space where culinary capital can be exchanged and learnt. Thorough research accompanied by ethnographic visuals, field notes and observations, it also explores the sensory impact of school gardens. As such the book will be of interest to students, teachers, school leaders, educators and policy makers in the fields of Education, Sociology, Social Policy and Food Studies.

This book explores the potential of school dining halls as spaces of social learning through interactions between students and teachers.Schools, Food and Social Learning highlights the neglect of school dining halls in sociological research and the fact that so much can be gained from fostering interpersonal relations with other students and the school staff over meals. The book focuses primarily on social and life skills that students develop during lunch-hour meetings, modelling behaviors while eating and conversing in the school space known as the ‘restaurant’. With case studies based in the UK, the book takes a social constructivist approach to dealing with the tensions and challenges between the aims of the school – creating an eating space that promotes social values and encourages the development of social skills, and the activities of teachers and catering assistants of managing and providing food for many students daily.The book carries snippets of interviews with children, dining hall attendants, teachers, parents and the school leadership team, offering a new way of thinking about social learning for both scholars and students of Social Anthropology, Sociology, Social Policy, Food Policy, Education Studies and Childhood Studies.

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies, recent research, curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly, this book establishes evidence-based arguments that recognise the many facets of food education, and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North, with case studies from England, Australia, the Republic of Ireland, the United States of America, Canada and Germany. With a focus on three key themes and a rigorous food futures framework, the book is structured into three sections: (i) food education, pedagogy and curriculum, (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity, culture and agency. Overall, this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students, scholars, policymakers and education leaders working on food education and pedagogy, food policy, health and diet and the sociology of food.

This book brings together a unique collection of chapters to facilitate a broad discussion on food education that will stimulate readers to think about key policies, recent research, curriculum positions and how to engage with key stakeholders about the future of food. Food education has gained much attention because the challenges that influence food availability and eating in schools also extend beyond the school gate. Accordingly, this book establishes evidence-based arguments that recognise the many facets of food education, and reveal how learning through a future's lens and joined-up thinking is critical for shaping intergenerational fairness concerning food futures in education and society. This book is distinctive through its multidisciplinary collection of chapters on food education with a particular focus on the Global North, with case studies from England, Australia, the Republic of Ireland, the United States of America, Canada and Germany. With a focus on three key themes and a rigorous food futures framework, the book is structured into three sections: (i) food education, pedagogy and curriculum, (ii) knowledge and skill diversity associated with food and health learning and (iii) food education inclusivity, culture and agency. Overall, this volume extends and challenges current research and theory in the area of food education and food pedagogy and offers insight and tangible benefits for the future development of food education policies and curricula. This book will be of great interest to students, scholars, policymakers and education leaders working on food education and pedagogy, food policy, health and diet and the sociology of food.

This volume explores how generative artificial intelligence is reshaping universities worldwide. Rather than focusing only on the technology, it shows how AI is changing how students learn, teachers teach, and institutions operate, while also being shaped by cultural values, educational traditions, and social expectations.Bringing together international case studies from regions including Europe, the Middle East, East Asia, and the Global South, the book presents empirical evidence of AI integration across fields—from design studios in China to large-scale chatbot deployment in UK classrooms and creativity studies in Egypt and Iraq. These cases highlight both opportunities, such as personalized learning and increased engagement, and challenges, including academic integrity, inequality, and ethical concerns. It introduces new ways of understanding AI not just as a tool, but as part of the everyday infrastructure of higher education. Across disciplines ranging from business and programming to architecture and the creative arts, it shows how thoughtful design and cultural awareness are essential for effective use of AI.Accessible and forward-looking, this volume offers educators and policymakers a timely guide to the future of global higher education in the age of AI. It will also be of interest to researchers in education, digital humanities, and the social studies of technology.

This book explores the potential of school dining halls as spaces of social learning through interactions between students and teachers.Schools, Food and Social Learning highlights the neglect of school dining halls in sociological research and the fact that so much can be gained from fostering interpersonal relations with other students and the school staff over meals. The book focuses primarily on social and life skills that students develop during lunch-hour meetings, modelling behaviors while eating and conversing in the school space known as the ‘restaurant’. With case studies based in the UK, the book takes a social constructivist approach to dealing with the tensions and challenges between the aims of the school – creating an eating space that promotes social values and encourages the development of social skills, and the activities of teachers and catering assistants of managing and providing food for many students daily.The book carries snippets of interviews with children, dining hall attendants, teachers, parents and the school leadership team, offering a new way of thinking about social learning for both scholars and students of Social Anthropology, Sociology, Social Policy, Food Policy, Education Studies and Childhood Studies.