Explains how classroom cookery can be used in the elementary school language arts program. Emphasizes ways it can improve reading skills and provides a listing of cookbooks for children. (FL)

The article describes a six-week cooking program for developmentally disabled adults offered through the county continuing education program. The program utilizes illustrated recipes (an example is included). Significant outcomes and implementation pointers are noted. (DB)

Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included. (GR)

Discusses the concrete and spiritual aspects of teaching workshops on survival skills or primitive arts. Gives details on lostproofing, or ways to teach a child not to get lost in the outdoors; building a survival shelter; and wilderness cooking. (CDS)

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…

This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and…

An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with…

One hundred books are listed alphabetically by author. Publisher, date of publication, and price are included. (JAB)

Last year more than 300 Indiana teachers received a complimentary turkey to use in classroom demonstrations in preparation, cooking, carving, and serving. (MU)

Describes the success of home economics classes open to boys as well as girls. (AN)

A backpacking course designed for the novice hiker teaches meal planning and preparation and safety and health tips, and then puts the knowledge to work on several backpacking/hiking trips. (CJ)

The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

Discusses ways to use cooking to teach kindergartners about science, language, reading, geography, and mathematics, including number sense, numeration concepts, geometric shapes, and measurement skills. Tips on cooking in class and several recipes are given. (MTE)

The article reviews a variety of books and activities to help get parents, families, and members of the community to come into class and teach elementary students about foods from different countries and cultures. (SM)

Includes "Addressing the Critical Shortage of FACS [Family and Consumer Sciences] Educators"; "Leaving Home Economics in the Past" (Ruth E. Thaler-Carter); "Cutting-Edge Training and Career Relevance" (Ruth E. Thaler-Carter); and "Meeting the Demands of a Growth Industry" (Laird Livingston). (JOW)