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

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

by Anita Tull

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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.

Product Details

ISBN-13: 9781315313870
Publisher: Taylor & Francis
Publication date: 01/29/2018
Series: Routledge Studies in Food, Society and the Environment
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 194
File size: 1 MB

About the Author

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 of London, UK, on which the work covered in this book is based.

Table of Contents


by Tim Lang


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

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