Food and Cooking Skills Education (Why teach people how to cook?) - 9780367593285

ISBN: 9780367593285
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$55.99
SKU:
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Overview

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.

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Product Details

Author:
Anita Tull
Format:
Paperback
Pages:
212
Publisher:
Taylor & Francis (August 14, 2020)
Language:
English
ISBN-13:
9780367593285
Weight:
16oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_250412043701050-20250412.xml
Folder:
TAYLORFRANCIS
List Price:
$55.99
Series:
Routledge Studies in Food, Society and the Environment
Case Pack:
1
As low as:
$49.27
Publisher Identifier:
P-CRC
Discount Code:
H
Audience:
College/higher education
Country of Origin:
United States
Pub Discount:
30
Imprint:
Routledge

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