Zeno Marx
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- Jun 26, 2010
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I've been thinking about this a bit lately. Partly because of the person asking me to hang out while they make bread and partly because of an interview I watched with the 2022 Teach of the Year.
I grew up in a very small rural farm town. Our school had no budget, but we had some good teachers. Back when it was a requirement to take classes like home ec (cooking, sewing, checkbook keeping, etc), agriculture (germinating seeds, animal husbandry, etc), industrials (woodworking, leather, metals), and civics. If I remember correctly, we were required to take a quarter of a school year of each around the 8th grade year, which wasn't much time, but it was better than nothing. We had college prep classes that included chemistry and chemistry II in high school. We had an entire regular-sized classroom of sewing machines, washing machines, stoves, and sinks.
Here's the thing: I'm surprised that the home ec class didn't combine with the chemistry classes. While we had no budge for buying supplies and chemicals for chemistry experiments, why didn't they teach chemistry via cooking? Was it because the chemistry teacher (we only had the one teacher) was a man and maybe didn't know how to cook? Or the home ec teacher (a woman) didn't think of cooking as chemistry (most people don't). Everything about cooking, from caramelizing onions to bread making to spices is about chemistry. I know I didn't really think of cooking as chemistry until much, much later when I was exposed to things like Alton Brown's Good Eats (back when the Food Network was actually about cooking).
Did anyone have classes like this? Or your children or grandchildren?
It seems like it was a real missed opportunity to teach cooking on a deeper level, and possibly pique some interest in either a cooking or a science direction, while utilizing what little resources many schools had and still don't have. Both teaching a life skill and preparing for advanced education. There's the old volcano experiment with baking soda and vinegar, but I mean something that could have very easily moved beyond that.
I grew up in a very small rural farm town. Our school had no budget, but we had some good teachers. Back when it was a requirement to take classes like home ec (cooking, sewing, checkbook keeping, etc), agriculture (germinating seeds, animal husbandry, etc), industrials (woodworking, leather, metals), and civics. If I remember correctly, we were required to take a quarter of a school year of each around the 8th grade year, which wasn't much time, but it was better than nothing. We had college prep classes that included chemistry and chemistry II in high school. We had an entire regular-sized classroom of sewing machines, washing machines, stoves, and sinks.
Here's the thing: I'm surprised that the home ec class didn't combine with the chemistry classes. While we had no budge for buying supplies and chemicals for chemistry experiments, why didn't they teach chemistry via cooking? Was it because the chemistry teacher (we only had the one teacher) was a man and maybe didn't know how to cook? Or the home ec teacher (a woman) didn't think of cooking as chemistry (most people don't). Everything about cooking, from caramelizing onions to bread making to spices is about chemistry. I know I didn't really think of cooking as chemistry until much, much later when I was exposed to things like Alton Brown's Good Eats (back when the Food Network was actually about cooking).
Did anyone have classes like this? Or your children or grandchildren?
It seems like it was a real missed opportunity to teach cooking on a deeper level, and possibly pique some interest in either a cooking or a science direction, while utilizing what little resources many schools had and still don't have. Both teaching a life skill and preparing for advanced education. There's the old volcano experiment with baking soda and vinegar, but I mean something that could have very easily moved beyond that.