Tull Food and Cooking Skills Education

Why teach people how to cook?
1. Auflage 2018
ISBN: 978-1-315-31387-0
Verlag: Taylor & Francis
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 212 Seiten

Reihe: Routledge Studies in Food, Society and the Environment

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 threated 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.

Autoren/Hrsg.

Tull, Anita

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Medizin, Gesundheit: Sachbuch, Ratgeber

Inhaltsverzeichnis

Foreword

by Tim Lang

Preface

Chapter 1 Introduction and Overview of the book

Chapter 2 The history of Food and Cooking Skills Education: England and Wales as a case study

Chapter 3 Cooking and Cooking Skills: Academic perspectives

Chapter 4 International comparative survey of Food and Cooking Skills Education

Chapter 5 The rationales for teaching Food and Cooking Skills Education

Chapter 6 Teaching people how to cook: Arguments for and against

Über Autor(innen)

Anita Tull is a freelance Food and Nutrition Educational author and consultant, based in the UK. She has written several school textbooks on home economics, food and nutrition. She has worked in food and cooking skills education for forty years and has taught primary and secondary pupils and adults in a range of schools, colleges and community initiatives. She has a PhD from the Centre for Food Policy at City University, London, UK, on which the work covered in this book is based.