Matters of Taste: Bridging Molecular Physiology and the Humanities

Autor/inn/en	Rangachari, P. K.; Rangachari, Usha
Titel	Matters of Taste: Bridging Molecular Physiology and the Humanities
Quelle	In: Advances in Physiology Education, 39 (2015) 4, S.288-294 (7 Seiten)Infoseite zur Zeitschrift PDF als Volltext Verfügbarkeit
Sprache	englisch
Dokumenttyp	gedruckt; online; Zeitschriftenaufsatz
ISSN	1043-4046
DOI	10.1152/advan.00092.2015
Schlagwörter	Physiology; Humanities; Perception; Health Sciences; Interdisciplinary Approach; Undergraduate Students; Molecular Biology; Science Instruction; College Science; Problem Based Learning; Group Activities; Individual Activities; Inquiry; Active Learning; Student Projects; Elective Courses; Instructional Effectiveness; Foreign Countries; Canada + Suchen Sie Ihr Suchwort? Physiologie; Geisteswissenschaften; Humanwissenschaften; Wahrnehmung; Fächerübergreifender Unterricht; Fächerverbindender Unterricht; Interdisziplinarität; Molekularbiologie; Teaching of science; Science education; Natural sciences Lessons; Naturwissenschaftlicher Unterricht; Problem-based learning; Problemorientiertes Lernen; Gruppenaktivität; Individual work; Einzelarbeit; Aktives Lernen; Schulprojekt; Elective course; Wahlkurs; Unterrichtserfolg; Ausland; Kanada
Abstract	Taste perception was the focus of an undergraduate course in the health sciences that bridged the sciences and humanities. A problem-based learning approach was used to study the biological issues, whereas the cultural transmutations of these molecular mechanisms were explored using a variety of resources (novels, cookbooks, and films). Multiple evaluation procedures were used: problem summaries and problem-solving exercises (tripartite problem-solving exercise) for the problem-based learning component and group tasks and individual exercises for the cultural issues. Self-selected groups chose specific tasks from a prescribed list of options (setting up a journal in molecular gastronomy, developing an electronic tongue, designing a restaurant for synesthetes, organizing a farmers' market, marketing a culinary tour, framing hedonic scales, exploring changing tastes through works of art or recipe books, and crafting beers for space travel). Individual tasks were selected from a menu of options (book reviews, film reviews, conversations, creative writing, and oral exams). A few guest lecturers (wine making, cultural anthropology, film analysis, and nutritional epidemiology) added more flavor. The course was rated highly for its learning value (8.5 ± 1.2, n = 62) and helped students relate biological mechanisms to cultural issues (9.0 ± 0.9, n = 62). (As Provided).
Anmerkungen	American Physiological Society. 9650 Rockville Pike, Bethesda, MD 20814-3991. Tel: 301-634-7164; Fax: 301-634-7241; e-mail: webmaster@the-aps.org; Web site: http://advan.physiology.org/
Erfasst von	ERIC (Education Resources Information Center), Washington, DC
Update	2020/1/01