Food for thought: a pilot study exploring the use of cultural recipe and story sharing to enhance belonging at university

Hilda Mulrooney

Food for thought: a pilot study exploring the use of cultural recipe and story sharing to enhance belonging at university

Hilda Mulrooney

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	60-71
Journal	Practitioner Research in Higher Education
Volume	14
Issue number	1
Early online date	16 Dec 2021
Publication status	Published - 31 Dec 2021

Bibliographical note

Note: This work was supported by the Student Consultancy Project at Kingston University, and the Network of Equality Champions at Kingston University.

Keywords

Education

Access to Document

Mulrooney-H-50760-VoRFinal published version, 393 KBLicence: CC BY

https://ojs.cumbria.ac.uk/index.php/prhe/article/view/658

Cite this

@article{5feb5d4149aa4e7bbd565462c578129e,

title = "Food for thought: a pilot study exploring the use of cultural recipe and story sharing to enhance belonging at university",

keywords = "Education",

author = "Hilda Mulrooney",

note = "Note: This work was supported by the Student Consultancy Project at Kingston University, and the Network of Equality Champions at Kingston University.",

year = "2021",

month = dec,

day = "31",

language = "English",

volume = "14",

pages = "60--71",

journal = "Practitioner Research in Higher Education",

issn = "1755-1382",

publisher = "University of Cumbria",

number = "1",

}

TY - JOUR

T1 - Food for thought

T2 - a pilot study exploring the use of cultural recipe and story sharing to enhance belonging at university

AU - Mulrooney, Hilda

N1 - Note: This work was supported by the Student Consultancy Project at Kingston University, and the Network of Equality Champions at Kingston University.

PY - 2021/12/31

Y1 - 2021/12/31

KW - Education

M3 - Article

SN - 1755-1382

VL - 14

SP - 60

EP - 71

JO - Practitioner Research in Higher Education

JF - Practitioner Research in Higher Education

IS - 1

ER -