De veelheid aan verschillende festiviteiten en evenementen roept de vraag op of deze veelheid zich laat opdelen in verschillende categorieën zodat we beter kunnen duiden wat bijvoorbeeld een festival is. We voelen aan dat een bruiloft, carnaval, de WK finale Rugby, een TeDtalk en het Sziget festival naast overeenkomsten ook verschillen kennen. In ieder geval gelden er andere regels over hoe we ons (moeten) gedragen en wat we mogen verwachten. Maar wat zijn die overeenkomsten en verschillen dan precies? Het antwoord op deze vraag helpt om preciezer te kunnen aangeven waar uitspraken in artikelen en boeken betrekking op hebben: een bewering doen over de toename over de jaren van het aantal festivals vereist wel dat we weten waarover we praten.
MULTIFILE
Earlier research argues that educational programmes based on social cognitive theory are successful in improving students’ self-efficacy. Focusing on some formative assessment characteristics, this qualitative research intends to study in-depth how student teachers’ assessment experiences contribute to their self-efficacy. We interviewed 15 second year student teachers enrolled in a competence based teacher educational programme. Thematic content analysis results reveal that the assessment characteristics ‘authenticity’ and ‘feedback’ exert a positive influence on student teachers self-efficacy during all phases of the portfolio competence assessment. The results provide a fine-grained view of several types of self-efficacy information connected with these assessment phases.
We explore the role of restaurants and food events in promoting local and regional gastronomy in the Minho region in Northern Portugal. Interviews with restaurant owners and event organizers in this mainly rural region reveal that innovation is driven mainly by changing consumer tastes, but also con-strained by consumer expectations of low prices. Restaurants maintain a family-run structure, also due to a lack of human resources. The main thrust of innovation lies in creating a convivial atmosphere, but there is less emphasis on locally produced food ingredients. In the long run this may undermine the regional food culture and its authenticity, despite the perceived importance of tradition.
MULTIFILE
