MUCH MORE THAN OLD WINE IN NEW SKINS: STUDENTS’ AND ADULTS’ KNOWLEDGE ON GRAPEVINE AND VINEYARDS AS A STARTING POINT FOR NEW TOPICS IN SCHOOL

Astrid von Albedyll; Lisa Vogt; Daniel Dreesmann

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MUCH MORE THAN OLD WINE IN NEW SKINS: STUDENTS’ AND ADULTS’ KNOWLEDGE ON GRAPEVINE AND VINEYARDS AS A STARTING POINT FOR NEW TOPICS IN SCHOOL

Title	MUCH MORE THAN OLD WINE IN NEW SKINS: STUDENTS’ AND ADULTS’ KNOWLEDGE ON GRAPEVINE AND VINEYARDS AS A STARTING POINT FOR NEW TOPICS IN SCHOOL
Publication Type	Journal Article
Year of Publication	2017
Authors	von Albedyll, A, Vogt, L, Dreesmann, D
Journal	Journal of Baltic Science Education
Volume	16
Issue	4
Start Page	612-624
Pagination	Continuous
Date Published	August/2017
Type of Article	Original article
ISSN	1648-3898
Other Numbers	E-ISSN 2538-7138
Keywords	biology curriculum, botany and viticulture, knowledge on grapevine, science education, sustainability education
Abstract	Young people continually lose contact to their natural surroundings and agriculture. As school is one of young people’s main source of knowledge it should bring students and nature back together, by using agricultural examples. This research examines German students’ and adults’ knowledge on plant biological basics and viticulture choosing grapevine as an agricultural example of plants. It was undertaken as a paper-and-pencil test with participants of different ages and from different educational backgrounds. The results reveal the weaknesses of participants’ knowledge concerning botanical as well as viticultural aspects. Additionally, the results show a positive correlation between their age and their knowledge on viticulture. Thus, it shows the chance given by developing new teaching material meeting curriculum requirements, modern didactical approaches and the attempt of reconnecting young people with their agricultural surroundings. By using the example of grapevine a local and culturally important agricultural plant is chosen as a representative of different phenomena of botany as well as steps of food processing.
URL	http://oaji.net/articles/2017/987-1503905462.pdf
DOI	10.33225/jbse/17.16.612
Refereed Designation	Refereed
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