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Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships
Laura-Anne Minkoff-Zern
Department of Nutrition and Food Studies
Research output
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Contribution to journal
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Article
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peer-review
1
Scopus citations
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Dive into the research topics of 'Teaching labor in food studies: challenging consumer-based approaches to social change through student research community partnerships'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Restaurants
94%
Social Change
86%
Teaching
62%
Occupational Groups
51%
Students
50%
Food
50%
Nonprofit Organizations
36%
Salaries and Fringe Benefits
28%
Organizations
19%
Interviews
15%
Arts & Humanities
Food Systems
68%
Restaurants
65%
Labor
51%
Food
50%
Workers
43%
Teaching
42%
Research Collaboration
37%
Instructor
27%
Nonprofit Organization
23%
Undergraduate
23%
Wages
16%
Agriculture & Biology
social change
100%
restaurants
90%
students
71%
labor
62%
nonprofit corporations
39%
teachers
30%
college students
25%
Social Sciences
social change
58%
labor
49%
food
49%
worker
45%
Teaching
30%
non-profit-organization
25%
wage
22%
instructor
17%
student
17%
classroom
12%
interview
10%