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Abstract

Giampietro Gobo and Andrea Molle describe their book, Doing Ethnography, as a recipe for cooking ethnography. In this book review, I will take you on a journey through this culinary delight. I provide an overview of the points of interest, a short description of what can be found at each location, and the benefits of the various stops on the tours. Overall, this book is an appropriate choice for novice researchers or anyone who is interested in the practice of ethnography.

Keywords

Ethnography, Methodology, Novice Researcher

Author Bio(s)

I am currently a PhD student in the Science Education program at the University of South Florida. My research interests include science teacher action research, student voice, and participatory action research between science teachers and students. My research tends to be primarily qualitative in nature and I am always looking for opportunities to explore my research interests in different ways. Correspondence regarding this article can be addressed directly to: klaux2@mail.usf.edu.

Publication Date

2-8-2018

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

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