What's Cooking?
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Foodie books
I just finished reading Anthony Bourdain's Kitchen Confidential and loved it! I'm a high school Foods teacher and I'm always looking for different sources of information for my kids. I know many of my students who would get a kick out of this book however I want to find a book that I can incorporate into a unit that is under age 18 friendly and won't cause unnecessary drama. Do you know of anything that could fall into that category that is food related...whether it's about the industry/food/nutrition? TIA!
Re: Foodie books
Hello!! I teach high school culinary classes, too! Do you do Prostart?
I don't have an answer about your book question, but am anxious to see other responses. Just had to say hello to a fellow hs ca teacher!
Oh boy, I could go on about it for a while! One of my favorite parts is that we also have an articulation agreement with some local colleges and culinary schools and students can get college credit through our culinary program. It's also an industry recognized name and my kids always put it in applications, etc and get looks because of it.
I get to go to a week of culinary school every summer through Prostart (2 weeks at cordon bleu, one at Daytona state so far) and have learned a lot through that. We also have a state coordinator through the restaurant and hospitality association who keeps us up to date with serv safe training, student opportunities, and other things. There is a competition in every state each spring that is a real motivator for the kids and a lot of fun. The curriculum is pretty good, too. They put out textbooks and there are a couple things I prefer to teach in a different order, but I do like the books.
Feel free to email me if you want to know more! We are really progressing with our program here (adding all new baking and pastry classes next year!) and I really like what we are doing right now!!
Email is wildcatcara at hotmail
Maybe Michael Pollan's Botany of Desire? It's broken down into four parts, so you could do a unit on each of the two food related sections (apples and potatoes, both would be appropriate). The tulip section wouldn't really apply, and I don't know that the marijuana section would be a good idea...
Julia Child's My Life in France is a classic, and includes some recipes (at least my copy did).
I think any of Michael Pollan's books would be great. They are lengthy (except Food Rules), but good reads. Animal, Vegetable, Mineral by Barbara Kingsolver might be another good one. Check out Michael Ruhlman's books, too.
I'm not sure if it would apply but there's also Garlic & Sapphires by Ruth Reichl. I would definitely not call it informative about food, but it recounts her time as the food critic of the NYT.