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Food and Cooking Skills Education : Why teach people how to cook?.

Author: Anita Tull
Publisher: London : Taylor and Francis, 2018.
Series: Routledge studies in food, society and environment.
Edition/Format:   eBook : Document : English : First editionView all editions and formats
Summary:
"Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as  Read more...
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Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Anita Tull
ISBN: 9781315313894 1315313898 9781315313887 131531388X 9781315313863 1315313863 9781138231917 1138231916
OCLC Number: 1019655491
Description: 1 online resource : text file, PDF.
Contents: The history of food and cooking skills education --
Food and cooking skills education within the food policy debate --
Cooking and cooking skills --
The rationales for teaching food and cooking skills education --
International comparative survey of food and cooking skills education --
Drivers, opportunities and barriers to teaching people to cook --
Teaching people how to cook: arguments for and against --
Teaching people how to cook, where we go from here.
Series Title: Routledge studies in food, society and environment.

Abstract:

"Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society."--Provided by publisher.

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"This should be essential reading for anyone involved in food education. Engaging and accessible, it explores and maps the terrain of food education, providing historical context as well as Read more...

 
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