Refreshing the Public Appetite for 'Good Bacteria': Menus Made by Microbes

Autor/inn/en	Verran, Joanna; Redfern, James; Moravej, Haleh; Adebola, Yvonne
Titel	Refreshing the Public Appetite for 'Good Bacteria': Menus Made by Microbes
Quelle	In: Journal of Biological Education, 53 (2019) 1, S.34-46 (13 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Zusatzinformation	ORCID (Redfern, James)
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	0021-9266
DOI	10.1080/00219266.2017.1420678
Schlagwörter	Biochemistry; Food; Museums; Family (Sociological Unit); Feedback (Response); Food Service; Science Education; Informal Education; Audiences; Learning Activities; Foreign Countries; United Kingdom (Manchester) + Suchen Sie Ihr Suchwort? Biochemie; Lebensmittel; Museum; Museumswesen; Museen; Familie; Naturwissenschaftliche Bildung; Informelle Bildung; Nichtformale Bildung; Spectator; Zuschauer; Lernaktivität; Ausland
Abstract	A series of events was developed to engage audiences in discussion around the importance of microorganisms in the production of fermented foods, particularly through tasting. The events were designed to attract different audiences: families attending a science museum; families in their community space; and adults in different informal eating environments. Information was provided, alongside interactive activities where possible. Feedback was positive in that the audiences enjoyed the format, the food and the events themselves, although science itself was not always specifically mentioned. The dining experience format provided a versatile and informal opportunity for engagement between experts and non-experts, and is suggested as a valuable template for similar activities, assuming appropriate budgeting and advertising issues are addressed, alongside appropriate objective setting and effective evaluation. (As Provided).
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Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01