Full Product Details
Author: Anita Tull (Food and Nutrition Educational Author and Consultant, UK)
Publisher: Taylor & Francis Ltd
Imprint: Routledge
Weight: 0.453kg
ISBN: 9780367593285
ISBN 10: 0367593289
Pages: 194
Publication Date: 14 August 2020
Audience:
College/higher education
,
Tertiary & Higher Education
Format: Paperback
Publisher's Status: Active
Availability: In Print
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.
Reviews
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 comparative perspectives and insights with other countries. Based on thorough research as well as detailed analysis of discourse conducted over a period of ten years, this is an incredibly important piece of work that concludes with clear recommendations regarding where food education in the UK should go from here. - Rick Jackman, Publisher of textbooks on food and cookery for UK schools and colleges One of the most important questions a country can ask of itself is how does it teach its people to cook. That is the theme of this book which explores the role of formal culinary education in a supposedly informal era. Fascinating and rewarding, it ranges widely, drawing on the author's own teaching and research experience, but always returning to its core theme. It offers a really useful summary of the potential rationales for cooking education. We are left with a richer understanding of how, at the societal level, policy-makers need to consider whether, how, by whom and when cooking skills are imparted. - Tim Lang, Professor of Food Policy, City, University of London, UK
"""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 comparative perspectives and insights with other countries. Based on thorough research as well as detailed analysis of discourse conducted over a period of ten years, this is an incredibly important piece of work that concludes with clear recommendations regarding where food education in the UK should go from here."" - Rick Jackman, Publisher of textbooks on food and cookery for UK schools and colleges ""One of the most important questions a country can ask of itself is how does it teach its people to cook. That is the theme of this book which explores the role of formal culinary education in a supposedly informal era. Fascinating and rewarding, it ranges widely, drawing on the author’s own teaching and research experience, but always returning to its core theme. It offers a really useful summary of the potential rationales for cooking education. We are left with a richer understanding of how, at the societal level, policy-makers need to consider whether, how, by whom and when cooking skills are imparted."" - Tim Lang, Professor of Food Policy, City, University of London, UK"
Author Information
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.
