Erik Cyrus Fooladi

Teaching through interactions as framework and tool to promote dialogue and coherence in multidisciplinary teacher education and development
Published 2025 by Erik Cyrus Fooladi, Kari Aslaug Hasle, Elisabeth Innselset, Bjørnar Sæterås, Stine Margrethe Ekornes

Multisensory experiences with and of food: representing taste visually and verbally during food ateliers in a Reggio Emilia perspective
Published 2025 by , Erik Cyrus Fooladi

Exploring the senses of taste with young children: Multisensory discoveries of food
Published 2024 by , , Erik Cyrus Fooladi

Hvem er herre over smaken? Unge kokkeelevers opplevelse av smak
Published 2024 by Daniel Bødtker-Lund, Marianne Dæhlen, Erik Cyrus Fooladi

Food in science, science in food – Interdisciplinarity in science/chemistry and home economics lower secondary curricula across three countries
Published 2023 by Erik Cyrus Fooladi, ,

Revisiting the “porridge feud” in 19th century Norway: How knowledge and methods from multiple disciplines may reveal new clues to historical cooking practices
Published 2022 by Erik Cyrus Fooladi,

Økologisk berekraft formidla til barn og unge – ein innhaldsanalyse av nyheitsmagasinet Supernytt
Published 2022 by Kristian Fuglseth, Erik Cyrus Fooladi

Flere ting på en gang? Pluralisme i lydlig erfaring og utøvelse
Published 2022 by Erik Cyrus Fooladi,

Between Education and Opinion-Making - Dialogue between Didactic/Didaktik Models from Science Education and Science Communication in the Times of a Pandemic
Published 2020 by Erik Cyrus Fooladi

Taste as Science, Aesthetic Experience and Inquiry
Published 2020 by Erik Cyrus Fooladi

Inquiry as a context-based practice – a case study of pre-service teachers’ beliefs and implementation of inquiry in context-based science teaching
Published 2019 by , , Erik Cyrus Fooladi,

Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
Published 2019 by Erik Cyrus Fooladi, , ,

Close neighbours, different interests? Comparing three Nordic Home Economics curricula
Published 2017 by , , Erik Cyrus Fooladi

Culinary precisions as a platform for interdisciplinary dialogue
Published 2013 by Erik Cyrus Fooladi,

Mechanism for C-H bond activation in ethylene in the gas phase vs. in solution - vinylic or agostic? Revisiting the case of protonated Cp*Rh(C2H4)(2)
Published 2010 by Erik Cyrus Fooladi, Andreas Krapp, Osamu Sekiguchi, Mats Tilset, Einar Uggerud

Praktiske og erfaringsbaserte arbeids- og vurderingsformer i NSM
Published 2004 by Erik Cyrus Fooladi

Synthesis and characterization of half-sandwich N-heterocyclic carbene complexes of cobalt and rhodium
Published 2004 by Erik Cyrus Fooladi, Bjørn Dalhus, Mats Tilset

Forsker på smak og lukt
Published 2026 by Erik Cyrus Fooladi

"Tenke sjær"
Published 2025 by , Merete Hagen Helland, Erik Cyrus Fooladi, Hanne Andersen Dversnes

Slik kan uteområdet bli mer spennende med ulike materialer
Published 2025 by , Leif Bjørn Skorpen, Erik Cyrus Fooladi

Attack & release #3 (installasjon)
Published 2025 by Erik Cyrus Fooladi,

Attack & release #2 (installasjon)
Published 2025 by Erik Cyrus Fooladi,

Mat og aktivitetar på Haualeite
Published 2025 by Kari Ryslett, Erik Cyrus Fooladi

Mattradisjoner og konservering
Published 2025 by Erik Cyrus Fooladi

Mattradisjoner og konservering
Published 2025 by Erik Cyrus Fooladi

Intervju om lukt, luktesans og luktens politikk
Published 2025 by Erik Cyrus Fooladi

Derfor må du koke egget lenger på fjellet
Published 2025 by Erik Cyrus Fooladi

Å tegne smak
Published 2025 by Erik Cyrus Fooladi,

Sense/ory experiences and disciplinarities in education, communication and performance
Published 2025 by Erik Cyrus Fooladi

Den utforskande læraren
Published 2025 by Erik Cyrus Fooladi, Leif Bjørn Skorpen

Nytt skoleår, nye kostråd!
Published 2024 by Merete Hagen Helland, Hanne Andersen Dversnes, Erik Cyrus Fooladi,

Forsking på barn og smak - God morgon Møre og Romsdal
Published 2024 by Erik Cyrus Fooladi

Utforsking i barnehagen
Published 2024 by Erik Cyrus Fooladi, Leif Bjørn Skorpen

Kva er utforsking? Utvikling av eit masteremne for barnehagelærarar
Published 2024 by Leif Bjørn Skorpen, Erik Cyrus Fooladi

Matkultur på Haualeite 2024
Published 2024 by Kari Ryslett, Erik Cyrus Fooladi

Numeracy in a context-based science museum workshop
Published 2024 by Beate Krøvel Humberset, Erik Cyrus Fooladi, Oda Heidi Bolstad,

Fleirsanseleg preludium (i samband med konserten Romantiske brytingar)
Published 2024 by Erik Cyrus Fooladi

Med smak som måleinstrument - Tverrfaglighet, sanseerfaringer og utforsking på kjøkkenet
Published 2023 by Erik Cyrus Fooladi

Norte y Sør: Olfactory art installations in Eidsfoss, Norway
Published 2023 by Erik Cyrus Fooladi, , ,

Norsk matkultur for internasjonale studentar
Published 2023 by Kari Ryslett, Erik Cyrus Fooladi

Study Norwegian Food Culture
Published 2023 by Kari Ryslett, Erik Cyrus Fooladi

Julens kjemi
Published 2023 by Erik Cyrus Fooladi

Interdisciplinarity in science and home economics curricula across three Nordic countries
Published 2023 by Erik Cyrus Fooladi

Utforsking i barnehagar
Published 2023 by Leif Bjørn Skorpen, Erik Cyrus Fooladi

Estetiske perspektiver på smak i mat og helse
Published 2022 by Erik Cyrus Fooladi

Using all the senses in teaching and learning
Published 2022 by Erik Cyrus Fooladi

Forsker på grøt
Published 2022 by Erik Cyrus Fooladi

Vidareutdanning i Mat og helse 1 (30 stp)
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Skreddarsydd vidareutdanning for lærarar
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Undervisningkjøkkenet på Kaarstad gjennom 100 år
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Mat i vinden! Rekordopptak for Mat og helse
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Matkultur på Volda bygdetun
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Seminar for lærarar: Utforsking, tverrfaglegheit og berekraft i praksis
Published 2022 by , Beate Krøvel Humberset, Oda Heidi Bolstad, Erik Cyrus Fooladi

Kreativitet og skapende læring i en mer praktisk skole, med eksempelet smak
Published 2022 by Eli Kristin Aadland, Erik Cyrus Fooladi

TTI as a tool for supervising teacher students
Published 2022 by Elisabeth Innselset, Bjørnar Sæterås, Kari Aslaug Hasle, Stine Margrethe Ekornes, Erik Cyrus Fooladi

Visuell akademisk stereotypi av Kierulf-utvalgets ytringsvettregler
Published 2022 by Erik Cyrus Fooladi

Matkultur på Haualeite
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Analyse av studentar si undervisning i PPU
Published 2022 by Bjørnar Sæterås, Elisabeth Innselset, Kari Aslaug Hasle, Erik Cyrus Fooladi, Stine Margrethe Ekornes

Kritisk tenking.... på kjøkkenet
Published 2022 by Erik Cyrus Fooladi

Matkultur - trendy vidareutdanning
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Vidareutdanninga Matkultur (30 stp)
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Frå låge søkartal - via ekstern evaluering - til nye studium og gode søkartal. Studietilboda i Matkultur og helse.
Published 2022 by Kari Ryslett, Erik Cyrus Fooladi

Editorial: Special Issue “Promoting STEAM in Education”
Published 2021 by , Erik Cyrus Fooladi,

Teaching Argumentation and Inquiry through Culinary Claims
Published 2021 by Erik Cyrus Fooladi

Berekraft formidla til barn og unge gjennom TV – Ei analyse av økologisk berekraft i Supernytt
Published 2021 by Kristian Fuglseth, Erik Cyrus Fooladi

Årets matblogg ved HVO
Published 2021 by Kari Ryslett, Erik Cyrus Fooladi

«Forsker hjelper vitensenteret ved Atlanterhavsparken»
Published 2021 by Erik Cyrus Fooladi

Teaching Argumentation and Inquiry through Culinary Claims
Published 2021 by Erik Cyrus Fooladi

Samle og bearbeide data - Hvor flytende er ulike matoljer?
Published 2021 by Erik Cyrus Fooladi, Kirsten Fiskum

Snakk om mat! Smak som inngang til sanselighet, utforsking og estetiske erfaringer
Published 2021 by Erik Cyrus Fooladi

Smaken er som baken, eller? Om smak i praktisk, utforskende og tverrfaglig undervisning
Published 2021 by Erik Cyrus Fooladi,

Disciplinary Encounters in Flavour and Music - A case study of interdisciplinarity in music and science by way of flavour and composition in upper secondary education
Published 2021 by Erik Cyrus Fooladi

– Samtaler om mat trenger ikke nødvendigvis handle om hva som er godt og vondt eller sunt og usunt
Published 2021 by Erik Cyrus Fooladi

Kan smak måles?
Published 2020 by Erik Cyrus Fooladi

Putting sense experiences at the front in STEAM-oriented inquiry
Published 2020 by Erik Cyrus Fooladi

Tverrfaglig arbeid og STEAM i skolen
Published 2020 by Erik Cyrus Fooladi

Can science make a difference when music education is the main goal?
Published 2020 by Erik Cyrus Fooladi,

Smak som kroppslig sans, utforsking og estetisk erfaring
Published 2020 by Erik Cyrus Fooladi

Trenger norske elever eksamen i enda flere fag?
Published 2020 by Erik Cyrus Fooladi

En fysiker, en kjemiker og en religionshistoriker går inn på et kjøkken…
Published 2020 by Erik Cyrus Fooladi

Taste as inquiry and aesthetic experience in science and transdisciplinary education
Published 2019 by Erik Cyrus Fooladi

Deltakelse i programmet Praktisk info med Jon Almaas
Published 2019 by Erik Cyrus Fooladi

Deltaker i panelsamtale om dybdelæring, tverrfaglighet og fagfornyelsen
Published 2019 by Erik Cyrus Fooladi

Taste in Science and Transdisciplinary Education
Published 2019 by Erik Cyrus Fooladi

God kjemi på kjøkkenet? Mat og helse med ei klype tverrfaglighet
Published 2019 by Erik Cyrus Fooladi

A Pinch of Culinary Science - Boiling an Egg Inside Out and Other Kitchen Tales
Published 2019 by Erik Cyrus Fooladi,
Publisher: CRC Press

Åpne matvitenskapelige verksteder for formidling av forskning og naturvitenskapelige tenke-/arbeidsmåter
Published 2019 by Erik Cyrus Fooladi

Kontekstbasert kjemiundervisning med sansene som måleinstrument
Published 2018 by Erik Cyrus Fooladi

Exploring chemistry teachers' perspectives on questioning and providing a new way of analyzing teacher questions in science classrooms
Published 2018 by Festo Kayima, Matthias Gregor Stadler, Erik Cyrus Fooladi
Publisher: Universitetet i Bergen

Context as social circumstance and some implications thereof. Short contribution in roundtable: Science and Technology Education in response to global, socio-environmental challenges.
Published 2018 by Erik Cyrus Fooladi

“The porridge music experiment” - Using all five senses in the intersection between scientific and aesthetic practices. In the symposium: "STEAM (STEM+Arts): A collective inquiry into potential and limitations of ‘A’ as aesthetics and art-forms in science and technology education vis-à-vis a sustainable future".
Published 2018 by Erik Cyrus Fooladi

Vitenskap på kjøkkenet - Om kaker som (ikke) faller sammen og egg som kokes fra innsida og ut
Published 2018 by Erik Cyrus Fooladi

Kjemi på kjøkkenet - boklansering
Published 2017 by Erik Cyrus Fooladi

Smaken er som baken: den kan måles. Om sanseopplevelser i utforsking og argumentasjon
Published 2017 by Erik Cyrus Fooladi

"Aesthetic" and "analytic" in concert - combining multisensory experience and inquiry
Published 2017 by Erik Cyrus Fooladi

Kommunikasjon på tvers - Å samarbeide med flinke folk som ikke har snøring på naturfag
Published 2017 by Erik Cyrus Fooladi

Round table: Discussion about the interaction Science and Gastronomy
Published 2017 by Erik Cyrus Fooladi

Does school science provide answers to “everyday life” questions? Student choices of information sources in open-ended inquiry
Published 2017 by Erik Cyrus Fooladi

Radiointervju i programmet Jacobsen på NRK P1+
Published 2017 by Erik Cyrus Fooladi

Kjemi på kjøkkenet - Om hvorfor kaka faller sammen og andre kjøkkenhistorier
Published 2017 by , Erik Cyrus Fooladi
Publisher: Humanist Forlag

Studentar sette smaksløkane i sving.
Published 2016 by Kari Ryslett, Erik Cyrus Fooladi, Ammar Eltayeb Ali Hassan

Linking Home Economics and Science Curricula in Three Nordic Countries - Possibilities for Integration and Dialogue
Published 2016 by Erik Cyrus Fooladi, , ,

Halvsannhet + halvsannhet ≠ helt riktig
Published 2016 by Erik Cyrus Fooladi

Kvalitet i opplæring i mat og helse - data fra klasseromsforskning
Published 2016 by Eli Kristin Aadland, Hege Wergedahl, Erik Cyrus Fooladi, Kari Ryslett

Close neighbours but different interests? A comparison of Home Economics curricula from three Nordic countries
Published 2016 by , , Erik Cyrus Fooladi,

Food and cooking as context for science teaching - Taking both science and food seriously
Published 2015 by Erik Cyrus Fooladi

What is molecular gastronomy? And can it be used in high-quality science communication?
Published 2015 by Erik Cyrus Fooladi

Søt musikk og sure toner, bokstavelig talt? - Om forholdet mellom lyd og smak
Published 2015 by Erik Cyrus Fooladi

The porridge feud – who was right in 19th century Norway?
Published 2015 by , Erik Cyrus Fooladi

Context-based chemistry teaching
Published 2015 by Erik Cyrus Fooladi

Interaktiv multisensorisk performance - Smak og lyd
Published 2015 by Erik Cyrus Fooladi,

Molecular gastronomy club as informal learning context for scientific and epistemic practices
Published 2015 by Erik Cyrus Fooladi, , ,

Matvitenskap og matkultur - møte mellom vitenskap og håndverk i en "molekylær gastronomi-workshop".
Published 2015 by Erik Cyrus Fooladi,

Kontekst-basert undervisning: Hvordan kan vi bruke sanseopplevelser til å lære mer om både naturfag og mat?
Published 2015 by Erik Cyrus Fooladi,

What is inquiry? - Student teachers’ implementation of inquiry in context-based teaching (revised title)
Published 2015 by Erik Cyrus Fooladi, , ,

Walking the epistemic tightrope - Science versus craftsmanship in two science-oriented cookbooks from the 19th and 20th century
Published 2015 by Erik Cyrus Fooladi

Scent & Sound performance
Published 2014 by Erik Cyrus Fooladi, ,

Kokken og kjemikeren: Glutenfri bakst - en kontekst å lære om mer enn bare intoleranser
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Grøt kokt på vitenskapelig vis - Mat og naturfag
Published 2014 by Tobias Håkansson, Erik Cyrus Fooladi, Berit Reitan

Blåbærtrio
Published 2014 by Berit Reitan, Erik Cyrus Fooladi, Tobias Håkansson

Kokken og kjemikeren: På tur med varme og strøm
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

"Scent and sound" - Sensory correspondences in performance and education
Published 2014 by Erik Cyrus Fooladi,

Culinary claims as entry to the “how we know”s of science in an informal learning environment
Published 2014 by Erik Cyrus Fooladi,

"Scent and sound" - Sensory correspondences in performance and education
Published 2014 by Erik Cyrus Fooladi,

Rydd opp, Torbjørn Røe Isaksen!
Published 2014 by Erik Cyrus Fooladi, Øyvind Johan Andersen

“Kitchen stories”: Argumentation and inquiry in the context of food and cooking
Published 2013 by Erik Cyrus Fooladi

Food, science and society - Culinary claims as context for interdisciplinary learning and collaboration
Published 2013 by Erik Cyrus Fooladi,

Lær med mat, smak med nesa - Smaksutvikling gjennom opplevelser og aktiviteter med smak og lukt
Published 2013 by Erik Cyrus Fooladi

Å lære naturvitenskap gjennom å leke med maten
Published 2013 by Erik Cyrus Fooladi

Kitchen stories - Matpåstander, utforsking og argumentasjon
Published 2013 by Erik Cyrus Fooladi

Matkultur på Volda bygdetun
Published 2013 by Kari Ryslett, Erik Cyrus Fooladi

Kokken og kjemikeren: Et unikt fag med kunnskapsmessig splittet personlighet?
Published 2013 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Matpåstander og utforsking - Vitenskap og tradisjon
Published 2013 by Erik Cyrus Fooladi

Learning acidity in the context of molecular gastronomy through argumentation – Making of a blueberry trio
Published 2013 by , , , Erik Cyrus Fooladi

Rose water distillation
Published 2013 by , , , Erik Cyrus Fooladi

Cooking as “epistemic tightrope walking” - Science versus craftsmanship in selected contemporary- and 19th century literature
Published 2013 by Erik Cyrus Fooladi

The Scent and sound project – Developing musical performance that plays more strings than those of the eyes and ears only
Published 2013 by Erik Cyrus Fooladi

Molecular gastronomy in science- and cross-curricular education: The case of "Kitchen stories"
Published 2012 by Erik Cyrus Fooladi

Food in a prehistoric cooking pit - Heat, history and cooking
Published 2012 by Erik Cyrus Fooladi

Mat som innfallsvinkel i kjemi og naturfag
Published 2012 by Erik Cyrus Fooladi

Kokken og kjemikeren spør hverandre
Published 2012 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Mat som innfallsvinkel til naturfag; tar vi maten på alvor?
Published 2012 by Erik Cyrus Fooladi

Filosofering ved kjøkkenbenken - refleksjoner over oppvask i tre ulike fagkulturer
Published 2012 by Erik Cyrus Fooladi, Øyvind Johan Andersen

Redaktørens spalte
Published 2012 by Erik Cyrus Fooladi

Prosjekt Kitchen stories - Argumentasjon og utforskning for lærerstudenter gjennom innsamling og analyse av matpåstander
Published 2012 by Erik Cyrus Fooladi

"Troll cream" and other mixtures - Do we need to know about dispersions?
Published 2011 by Erik Cyrus Fooladi

Kjemikaren – frå trollmann til forskar
Published 2011 by Erik Cyrus Fooladi, Øystein Foss

Innslag om mirakelfrukt og den fysiologiske virkningen av proteinet miraculin
Published 2011 by , Erik Cyrus Fooladi

Food in Science and Science in Food
Published 2011 by Erik Cyrus Fooladi

Hvor små er atomer og molekyler? – Om å bruke et interaktivt verktøy om tierpotenser for å visualisere de aller minste tingene
Published 2011 by Erik Cyrus Fooladi, Ingebjørg Ellingsen

«Lett» og «light» – hva betyr egentlig det?
Published 2011 by Erik Cyrus Fooladi, Ingebjørg Ellingsen

"Kitchen stories" - Assertions about food and cooking as a framework for teaching argumentation and inquiry
Published 2010 by Erik Cyrus Fooladi

Sjokolade er ein dispersjon
Published 2010 by Erik Cyrus Fooladi

Lesing av fagtekster i naturfag : er naturfaglige tekster annerledes enn andre tekster?
Published 2010 by Erik Cyrus Fooladi
Publisher: Høgskulen i Volda

"Kitchen stories" - Assertions about food and cooking as a framework for teaching argumentation and inquiry
Published 2010 by Erik Cyrus Fooladi

Julekakekjemi, ...og litt fysikk
Published 2009 by Erik Cyrus Fooladi

Perfekte egg til påskefrokosten (internettartikkel)
Published 2009 by Erik Cyrus Fooladi

Kan man lære naturfag gjennom å leke med maten?
Published 2009 by Erik Cyrus Fooladi

Mat i kokegrop
Published 2009 by Erik Cyrus Fooladi

Gjær i flaske
Published 2009 by Erik Cyrus Fooladi

Å tolke en gammel oppskrift på hermetikk
Published 2009 by Erik Cyrus Fooladi

Middagstilbehør kan være en varm potet
Published 2009 by Erik Cyrus Fooladi

Group 9 Half-Sandwich Compounds - Synthesis, Structure and Reactivity
Published 2008 by Erik Cyrus Fooladi
Publisher: Unipub forlag

Group 9 half-sandwich compounds – synthesis, structure and reactivity
Published 2008 by Erik Cyrus Fooladi, Mats Tilset
Publisher: Universitetet i Oslo

Nakne egg
Published 2006 by Erik Cyrus Fooladi

Å fange luft med egg - Om trollkrem, skum og proteiner
Published 2005 by Erik Cyrus Fooladi

Erfaringsbasert læring i faget natur, samfunn og miljø i allmennlærerutdannelsen - IKT som mediator og katalysator forpraktisk og eksperimentelt basert undervisning i praksisfeltet
Published 2004 by Erik Cyrus Fooladi

Mat, kultur og konservering : en naturfaglærer lurer seg inn bakdøra
Published 2004 by Erik Cyrus Fooladi

Høna eller egget? - og ting vi kan gjøre med et egg utover å spise det
Published 2004 by Erik Cyrus Fooladi

Ethene Oligomerisation in Various Reaction Media
Published 2003 by Erik Cyrus Fooladi, , Osamu Sekiguchi, Mats Tilset, Tyge Greibrokk, Einar Uggerud

NSM i PLUTO - status våren 2003
Published 2003 by Erik Cyrus Fooladi

Hva er konservering og hvorfor må vi konservere?
Published 2003 by Erik Cyrus Fooladi

Natur, samfunn og miljø i PLUTO ved Høgskulen i Volda - Midtveisrapport høsten 2002
Published 2002 by Erik Cyrus Fooladi

Superstreng 34 - med molekylærgastronom Erik Fooladi Superstreng på Kanal 24
Published 2002 by Erik Cyrus Fooladi

Månedlig innslag i "Matspalten" i Sunnmørsposten
Published 2001 by Erik Cyrus Fooladi

Matnyttig tradisjonslæring
Published 2000 by Erik Cyrus Fooladi

Haustdag på bygdetunet Mattradisjonar og -kultur i sentrum
Published 1999 by Erik Cyrus Fooladi

Alkoholen forsvinner ikke
Published 1999 by Erik Cyrus Fooladi

Nytt matstudium ved høgskulen
Published 1999 by Erik Cyrus Fooladi, Heidi Brunstad-Øyehaug