Gusto e alimentazione. Nuove direzioni per l'educabilità

Abstract

In the frame of the ecological approach, typical of the epistemology of complexity, the concepts of taste and feeding taking original meanings and contaminations. Taste embraces dimensions of identity regarding subjects and communities, shape as “good taste”. From simple instrument physiological, feeding is an instrument of identity, full of subjectivity and, along this epistemic direction, pedagogically meaningful, constitutive of totality dimension of the person: both in terms of the choices and decisions that the subject does in life experiences, both in terms of values and meanings that attributed to the actions. The relationship between taste and feeding overlook interesting gains: for pedagogical reflection and for educational experiences able to respond to the needs of subjects of all ages.