This book provides a sharp and comprehensive history alongside an analysis of the present status of cooking education in New York City public schools. The author, a specialist in the field, draws on materials from diverse sources, including the personal recollections of participants, archival research, and contemporary media coverage. The book begins with a concise historical overview of cooking instruction in the United States and abroad, setting the stage for the discussion of its evolution in New York City schools. The author argues that this subject is a crucial part of a well-rounded education, emphasizing its pedagogical as well as practical value. They explore the challenges and opportunities faced by educators in integrating cooking instruction into the curriculum, such as the pedagogical training of teachers and the availability of resources. The book argues for expanding access to cooking education in schools, presenting evidence that it can improve students' overall academic performance, promote healthy eating habits, and foster a greater appreciation for culinary arts. Ultimately, the book serves as a valuable resource for anyone interested in the history and future of cooking education and its potential to empower young people with essential life skills.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
This reproduction was printed from a digital file created at the Library of Congress as part of an extensive scanning effort started with a generous donation from the Alfred P. Sloan Foundation. The Library is pleased to offer much of its public domain holdings free of charge online and at a modest price in this printed format. Seeing these older volumes from our collections rediscovered by new generations of readers renews our own passion for books and scholarship.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book provides a sharp and comprehensive history alongside an analysis of the present status of cooking education in New York City public schools. The author, a specialist in the field, draws on materials from diverse sources, including the personal recollections of participants, archival research, and contemporary media coverage. The book begins with a concise historical overview of cooking instruction in the United States and abroad, setting the stage for the discussion of its evolution in New York City schools. The author argues that this subject is a crucial part of a well-rounded education, emphasizing its pedagogical as well as practical value. They explore the challenges and opportunities faced by educators in integrating cooking instruction into the curriculum, such as the pedagogical training of teachers and the availability of resources. The book argues for expanding access to cooking education in schools, presenting evidence that it can improve students' overall academic performance, promote healthy eating habits, and foster a greater appreciation for culinary arts. Ultimately, the book serves as a valuable resource for anyone interested in the history and future of cooking education and its potential to empower young people with essential life skills. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333870720_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333870720
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333870720
Quantité disponible : 15 disponible(s)