Racism: What It Is and How to Deal with It - Uned

A Guide to Talking about Racism | 3
Content
ACKNOWLEDGEMENTS............................................................................................. 5
Contributing Institutions........................................................................................... 6
INTRODUCTION TO THE GUIDE................................................................................ 8
The Guide: Why and For What?.............................................................................. 8
Foundations. What Racism Is and What Racism Is Not.......................................... 9
Structure................................................................................................................ 10
How to Use the Guide ........................................................................................... 11
How the Guide Was Made .................................................................................... 13
Some Dilemmas .................................................................................................... 14
MODULE 1 – WHAT IS RACISM? ............................................................................ 16
1 A Critical Incident ............................................................................................... 16
2. Information ........................................................................................................ 19
3. Resources ......................................................................................................... 31
4. Food For Thought.............................................................................................. 33
5. Activities to Share.............................................................................................. 36
6. Working in the Classroom ................................................................................. 36
7. Bibliographic References .................................................................................. 40
MODULE 2 - RACISM: WHY AND WHAT FOR?....................................................... 41
1. A Critical Incident .............................................................................................. 41
2. Information ........................................................................................................ 43
3. Resources ......................................................................................................... 52
4. Food For Thought.............................................................................................. 55
5. Activities to Share.............................................................................................. 58
6. Working in the Classroom ................................................................................. 60
7. Bibliographical References................................................................................ 69
MODULE 3 - RACISM: HOW IS IT PRODUCED? .................................................... 70
1 Critical Incident................................................................................................... 70
2 Information ......................................................................................................... 72
3 Resources .......................................................................................................... 86
4 Food For Thought............................................................................................... 89
5 Activities to Share............................................................................................... 91
6 Working in the Classroom .................................................................................. 91
7 Bibliographical References................................................................................. 95
MODULE 4 - RACISM: HOW IS IT REPRODUCED? ............................................... 96
1 Critical Incident................................................................................................... 96
2 Information ......................................................................................................... 97
3 Resources ........................................................................................................ 109
4 Food For Thought............................................................................................. 112
5 Activities to Share............................................................................................. 114
6 Working in the Classroom ................................................................................ 114
7 Bibliographical References............................................................................... 117