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Taste for Science: A Bourdieu-Pragmatism Approach to Interest, Aesthetics and Learning
Stockholms universitet, Humanistiska fakulteten, Institutionen för ämnesdidaktik.ORCID-id: 0000-0002-5547-5834
Antal upphovsmän: 12017 (Engelska)Ingår i: Exploring Emotions, Aesthetics and Wellbeing in Science Education Research / [ed] Alberto Bellocchi; Cassie Quigley; Kathrin Otrel-Cass, Springer, 2017, s. 39-54Kapitel i bok, del av antologi (Refereegranskat)
Abstract [en]

In this chapter I discuss how the concept of taste for science may be used for analysing science learning as situated in a social and cultural context. The concept of taste is grounded in pragmatism research and the works of Pierre Bourdieu and was originally developed as an action-oriented methodology for studying how students’ interest in science transforms through classroom talk and action. Through empirical examples coming from previous classroom studies, this chapter demonstrates how taste can be used for exploring how norms, aesthetics and cognition are transacted when students learn science. As argued in this chapter, the methodology may therefore serve as a tool for studying norms, feelings and emotions as intertwined with, rather than separated from, cognition.

Ort, förlag, år, upplaga, sidor
Springer, 2017. s. 39-54
Serie
Cultural Studies of Science Education, ISSN 1879-7229, E-ISSN 1879-7237
Nyckelord [en]
Social Practice, Science Classroom, Aesthetic Experience, Science Education Research, Aesthetic Judgement
Nationell ämneskategori
Didaktik
Identifikatorer
URN: urn:nbn:se:su:diva-220043DOI: 10.1007/978-3-319-43353-0_3ISBN: 978-3-319-43351-6 (tryckt)ISBN: 978-3-319-43353-0 (digital)OAI: oai:DiVA.org:su-220043DiVA, id: diva2:1787722
Tillgänglig från: 2023-08-14 Skapad: 2023-08-14 Senast uppdaterad: 2023-08-16Bibliografiskt granskad

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Anderhag, Per

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