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…

Objective: This research examines the effects of educational materials, delivered with "take-home and cook-with-friends" meal kits, on college students' food agency. Participants: In the spring of 2021, 186 students were recruited at a US public university and randomly allocated into either an intervention group that received meal kits…

Finding culturally relevant informational books for a classroom library can be difficult. However, expanding the definition of informational text to include procedural forms, specifically cookbooks, can enhance the cultural relevance, range, and number of books available for students to read. Reasons for placing cookbooks in the classroom library…

The Supplemental Nutrition Assistance Program (SNAP) is a signature federal program that in FY2019 provided financial assistance to 35 million low-income Americans. SNAP is a focused program that increases food access, reduces hunger, and improves the nutrition and health of low-income American families. It is in the interest of the nation and…

This study evaluated the effects of a computer-based instructional program to assist three students with mild to moderate intellectual disabilities in using pictorial graphic organizers as aids for increasing comprehension of electronic text-based recipes. Student comprehension of recipes was measured by their ability to verbally retell recipe…

Video--once complex and expensive to create with high distribution costs--has become more affordable and highly accessible in addition to being a powerful teaching tool. Self-produced videos are one way educators can connect with a growing number of on-line learners. The authors describe a pilot project in which a series of video clips were…

Food preparation skills are needed to prepare low-cost, nutritious meals that meet current dietary recommendations. Research indicates that many youth and adults can read a recipe for ingredients, but they often do not know basic food preparation techniques such as how to broil, fold, dredge, baste and other cooking methods. To address the need to…

Discusses how cooking can be used in various curricular areas and provides resources for implementation. (SB)

In this book for students of all ages, the author introduces unusual recipe ideas for the prickly, odd, and pestiferous plants of the American southwestern desert. Students are involved in cooking activities designed to spark interest in ecology, trigger logical thinking, utilize math skills, and build sound environmental concepts. Care was taken…

A functional program including planning, shopping, purchasing, and meal preparation was developed which used a photographic format (to minimize reading) and budget guide. Trial with eight young adults whose disabilities ranged from mild to severe indicated that nonreading individuals could learn all aspects of meal preparation. Skills also…

Focusing on the rich heritage of North American cooking, this resource encourages teachers of elementary and middle school students to use cooking experiences when teaching about U.S. history. More than 100 recipes are grouped by historical periods, by the cultural groups, or regional areas which influenced food preferences at that time. Recipes…

A study involving five blind students (17-19 years old) was conducted to develop taped instructions for use in teaching food preparation skills. (SB)

Included in this student workbook for basic cake decorating are the following: (1) Drawings of steps in a basic way to ice a layer cake, how to make a paper cone, various sizes of flower nails, various sizes and types of tin pastry tubes, and special rose tubes; (2) recipes for basic decorating icings (buttercream, rose paste, and royal icing);…

Describes a chemistry experiment appropriate for the day before Christmas vacation. Students prepare candy canes by following a recipe written in chemical terms. This illustrates that food is composed of chemicals and that the processes involved in cooking are chemical and physical changes. (JR)