Food and Cooking Skills Education

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.

• Foreword Preface 1. Introduction and Overview of the book 2. The history of Food and Cooking Skills Education: England and Wales as a case study 3. Cooking and Cooking Skills – academic perspectives 4. International comparative survey of Food and Cooking Skills Education 5. The rationales for teaching Food and Cooking Skills Education 6. Teaching people how to cook: Arguments for and against

"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