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1.
Proc Natl Acad Sci U S A ; 120(43): e2221915120, 2023 10 24.
Artigo em Inglês | MEDLINE | ID: mdl-37844240

RESUMO

This article sheds light on how to capture knowledge integration dynamics in college course content, improves and enriches the definition and measurement of interdisciplinarity, and expands the scope of research on the benefits of interdisciplinarity to postcollege outcomes. We distinguish between what higher education institutions claim regarding interdisciplinarity and what they appear to actually do. We focus on the core academic element of student experience-the courses they take, develop a text-based semantic measure of interdisciplinarity in college curriculum, and test its relationship to average earnings of graduates from different types of schools of higher education. We observe that greater exposure to interdisciplinarity-especially for science majors-is associated with increased earnings after college graduation.


Assuntos
Currículo , Estudos Interdisciplinares , Humanos , Universidades , Estudantes , Instituições Acadêmicas
2.
Soc Stud Sci ; 47(5): 630-654, 2017 10.
Artigo em Inglês | MEDLINE | ID: mdl-28820018

RESUMO

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.


Assuntos
Culinária/história , Criatividade , Restaurantes/história , Ciência/história , Feminino , História do Século XIX , História do Século XX , História do Século XXI , Humanos , Entrevistas como Assunto , Masculino
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