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100%: Anita Tull: Food and Cooking Skills Education - Why teach people how to cook? (ISBN: 9781315313887) Taylor And Francis, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Anita Tull: Food and Cooking Skills Education: Why teach people how to cook? (ISBN: 9781315313870) 2018, in Englisch, auch als eBook.Nur diese Ausgabe anzeigen…
100%: Anita Tull: Food and Cooking Skills Education, Why teach people how to cook? (ISBN: 9780367593285) Taylor & Francis Ltd, in Englisch, Taschenbuch.
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100%: Anita Tull: Food and Cooking Skills Education: Why teach people how to cook? (Routledge Studies in Food, Society and the Environment) (ISBN: 9781138231917) Erstausgabe, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
Food and Cooking Skills Education - Why teach people how to cook?
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Bester Preis: € 45,22 (vom 06.10.2018)1
Food and Cooking Skills Education: Why teach people how to cook? (Routledge Studies in Food, Society and the Environment)
EN HC NW FEISBN: 9781138231917 bzw. 1138231916, in Englisch, 208 Seiten, Routledge, gebundenes Buch, neu, Erstausgabe.
Lieferung aus: Vereinigte Staaten von Amerika, Not yet published.
Von Händler/Antiquariat, Amazon.com.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the creation of an escalating incidence and costs for society in terms of diet-related diseases and threated to environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with 35 other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society., Hardcover, Edition: 1, Label: Routledge, Routledge, Product group: Book, Published: 2018-03-07, Studio: Routledge.
Von Händler/Antiquariat, Amazon.com.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the creation of an escalating incidence and costs for society in terms of diet-related diseases and threated to environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with 35 other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society., Hardcover, Edition: 1, Label: Routledge, Routledge, Product group: Book, Published: 2018-03-07, Studio: Routledge.
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Food and Cooking Skills Education - Why teach people how to cook?
EN NW EB DLISBN: 9781315313887 bzw. 131531388X, in Englisch, Taylor And Francis, neu, E-Book, elektronischer Download.
Lieferung aus: Deutschland, Free shipping.
Food and Cooking Skills Education: Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society. Englisch, Ebook.
Food and Cooking Skills Education: Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society. Englisch, Ebook.
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Food and Cooking Skills Education (2018)
EN NW EB DLISBN: 9781315313870 bzw. 1315313871, in Englisch, Routledge, Routledge, Routledge, neu, E-Book, elektronischer Download.
Lieferung aus: Vereinigte Staaten von Amerika, in-stock.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.
4
Food and Cooking Skills Education, Why teach people how to cook?
~EN PB NWISBN: 9780367593285 bzw. 0367593289, vermutlich in Englisch, Taylor & Francis Ltd, Taschenbuch, neu.
Lieferung aus: Niederlande, Verwacht over 10 weken.
bol.com.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society. Inhoud:Taal: Engels;Bindwijze: Paperback;Verschijningsdatum: juni 2020;Aantal pagina's: 194 pagina's;Illustraties: Nee; Betrokkenen:Auteur: Anita Tull;Uitgever: Taylor & Francis Ltd; EAN: Overige kenmerken:Extra groot lettertype: Nee;Subtitel: Why teach people how to cook?; Engels | Paperback | 9780367593285 | 194 pagina'S.
bol.com.
Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society. Inhoud:Taal: Engels;Bindwijze: Paperback;Verschijningsdatum: juni 2020;Aantal pagina's: 194 pagina's;Illustraties: Nee; Betrokkenen:Auteur: Anita Tull;Uitgever: Taylor & Francis Ltd; EAN: Overige kenmerken:Extra groot lettertype: Nee;Subtitel: Why teach people how to cook?; Engels | Paperback | 9780367593285 | 194 pagina'S.
5
Food and Cooking Skills Education: Why teach people how to cook?
EN NW EBISBN: 9781315313870 bzw. 1315313871, in Englisch, Taylor & Francis, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
Food-and-Cooking-Skills-Education~~Anita-Tull, Food and Cooking Skills Education: Why teach people how to cook? NOOK Book (eBook).
Food-and-Cooking-Skills-Education~~Anita-Tull, Food and Cooking Skills Education: Why teach people how to cook? NOOK Book (eBook).
6
Food and Cooking Skills Education: Why teach people how to cook?
EN HC NWISBN: 9781138231917 bzw. 1138231916, in Englisch, Taylor & Francis, gebundenes Buch, neu.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
Food-and-Cooking-Skills-Education~~Anita-Tull, Food and Cooking Skills Education: Why teach people how to cook? Hardcover.
Food-and-Cooking-Skills-Education~~Anita-Tull, Food and Cooking Skills Education: Why teach people how to cook? Hardcover.
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