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Some Newer Aspects of Foods and Cookery Teaching


by May B. Van Arsdale - 1921

During the past ten years a very remarkable advance has been made in the attitude of mind—both lay and professional— toward the educational aspects of cookery. We are constantly observing in our student body an increasing appreciation of the scope of the subject matter and of the relation of all its various phases to cookery as a whole. There is an intelligent attempt properly to evaluate the importance of practical cooking, which is but a part—albeit a very important part—of the work in cookery. Such training equips a teacher not only to teach cooking but also to teach the relation of this subject to other subjects as well as to the community, and equips her with the “philosophy” of her calling as well as with its technique.


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Cite This Article as: Teachers College Record Volume 22 Number 1, 1921, p. 52-59
https://www.tcrecord.org ID Number: 4007, Date Accessed: 9/29/2020 5:37:45 PM

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  • May Van Arsdale


 
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