Exploring literacy practices of home cooks, this article analyzes how cookbooks are remixed by users (with writings, clippings and other ephemera added to the text throughout its use). The practice of remixing the text with further editing by its user/audience illustrates the multilayered literacies at work in establishing authorship within the…

Value-added products can generate farm income and improve community food access, yet lack of available kitchen infrastructure and labor can limit farm production capacity. This project explored how community-based culinary schools might fill the gap. A unique "product share" model was identified and piloted, meeting the collective needs…

The aim of the study was to investigate the effectiveness of an animation-based teaching package on the acquisition of three daily living skills based on the performance of three middle school students with mild or moderate intellectual disability. An animation-based teaching package was designed to include explicit instructional procedures and…

The three scribes of a mid-seventeenth-century collection of medical recipes resemble each other in how they have punctuated the recipes, although they did not work simultaneously. They draw on similar repertoires of marks and they mark similar functions, but they do not use the same marks for the same functions. The principal function is the…

An innovative food laboratory for a chemistry of food and cooking course has been developed for nonscience majors and under-represented students in science. To help these students succeed in science, a laboratory was designed to engage students using food and cooking as a medium for building a stronger foundation in chemistry. Each food laboratory…

This article recounts a day at Mexican writer, activist, educator, and performance artist Lia García's "elementary school": a "school" that takes the form of invited performances in other teachers' classrooms. It studies García's staging of an applied theatre workshop at an elementary school in November 2020 with her children's…

This paper explores the experience of researching food in schools. Food is personal. It is an ingested symbol of culture, family, tradition, ethnicity… What does this mean as a researcher? How do we navigate food relationships? How is this relationship shaped by the rules of the school? This paper examines how I went about doing food research in…

What, if any, benefit might there be to applying creativity research to cooking? The purpose of this paper was to address this question. Specifically, we draw on concepts and theories from creativity research to help clarify what is meant by creative cooking. This includes exploring creative cooking through the lens of the 4-C and Propulsion…

Many of today's engineering students are seeking international, intercultural, and interdisciplinary educational opportunities that involve acquiring real-world project experiences while working toward making a difference in communities. Even as university teaching and learning is tied to terms and learning modules and therefore has certain…

By focusing on the cookbook "Peace Never Tasted So Sweet," this article argues that CODEPINK strategically combines peace activist and food literacies to engage audiences in their antiwar efforts, strategies that take on benefits and drawbacks. Although feminist scholars from a variety of disciplines have studied cookbooks, researchers…

This paper is a historical review, documenting the evolution of Home Economics as a subject in Irish primary and post-primary education from the 1800s to the twenty-first century. In the 1800s and early twentieth-century domestic subjects, including cookery, was widely taught to females in both primary and post-primary schools. The philosophical…

Food Talk: Better U (FTBU) is a healthful weight management curriculum developed by the University of Georgia's Supplemental Nutrition Assistance Program Education (SNAP-Ed) team. FTBU addresses the high burden of obesity among low-income Georgians by focusing on healthful weight management practices. Topics include practicing portion control,…

This paper examines the discourse on school meals, as evidence suggests that political agendas feed into policy making. The paper fills a void by proposing new insights into how school meals could be reformed, following reflections from a doctoral study and a review of the changing narrative on school food in England. Recommendations include…

The Expanded Food and Nutrition Education Program (EFNEP) is the nation's first federal nutrition education program for low-income populations. Without question, accelerating equity in programming has long been a priority of EFNEP. Historically underserved populations with limited financial resources are often people of color and at increased risk…

In 2003, Jennifer Grossman wrote an opinion piece for "The New York Times" titled "Food for Thought (and for Credit)" with the opening sentence: "Want to combat the epidemic of obesity? Bring back home economics." That thought seemed to simmer for awhile and then in 2011, Professor Helen Zoe Veit wrote another opinion…