Twenty-three scholarly papers and twelve abstracts comprise the content of the eleventh annual Brick and Click Libraries Symposium, held at Northwest Missouri State University in Maryville, Missouri. The peer-reviewed proceedings, authored by academic librarians and presented at the symposium, portray the contemporary and future face of…

For-profit colleges, unlike the rest of higher education, are enjoying a financial boon that is likely to improve in the next couple of years. Enrollments this fall at nine major publicly traded college companies grew at a pace faster than the average annual rate of growth for the past three years, while profit margins for this year are projected…

This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)

The brochure briefly describes approximately 50 cookbooks and related materials appropriate for use with special populations. For most entries, title, author, source, price, and a brief description are provided. Entries include general cookbooks, large print and Braille cookbooks, cookbooks for special diets, cookbooks for special conditions,…

This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…

THE ORGANIZATION OF A HOMEMAKER'S CLUB FOR MOTHERS UNDER AID TO DEPENDENT CHILDREN WAS PRESENTED. THE CLUB WAS SPONSORED BY THE LARIMER COUNTY DEPARTMENT OF PUBLIC WELFARE. PERSONNEL FROM THE DEPARTMENT ASSISTED IN EVALUATING A PAST FAILURE OF A HOMEMAKER'S CLUB AND IN FORMULATING PLANS FOR A SECOND CLUB. A DISCUSSION OF THE FAILURE OF THE FIRST…

The spiral-bound collection of 156 simplified recipes is designed to help those who prepare food for groups of children at day care centers. The recipes provide for 25 child-size servings to meet the nutritional needs and appetites of children from 2 to 6 years of age. The first section gives general information on ladle and scoop sizes, weights…

What foods simmered in Colonial cooking pots? What flavorful odors filled the dimly lit kitchens of early America? Through cooking children had the opportunity to hold, feel, sample and savor this period in history. (Author/RK)

This is a commonsense guide to cooking, cooking equipment and cookbooks. Sections include picking a cookbook, how recipes are organized and a list of reference books about cooking and food. (29 references) (DH)

Discusses how cooking can be used in various curricular areas and provides resources for implementation. (SB)

Discusses the employment outlook for the food-service industry. Includes information about organizations that have developed materials for secondary culinary arts programs. (Author/JOW)

Fighting the childhood obesity problem at Mayfield Middle School is an ongoing campaign. As a family and consumer sciences (FCS) teacher, the author decided to go outside the box to teach students and their families how to cook healthy dishes, eat a balanced and nutritious diet, and exercise regularly. All students at Mayfield attend a 6-week…

This profusely illustrated book of recipes encourages the use of foods in children's learning activities, especially foods that are harvested in the Northwest Territories of Canada and that play a role in health maintenance. The activities described also provide an opportunity for children to experience new foods. Introductory material includes…

This cookbook contains 337 recipes from 122 countries. A special effort has been made to include as many recipes as possible from countries in Africa, the Middle East, the Caribbean, and Latin America. The book is arranged geographically, with recipes arranged by continents or regions. Countries with similar cooking traditions appear together.…