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…

In this article, the author discusses how her sixth-grade students gained writing skills and learned to "dream big dreams." She wanted to celebrate literacy, and also create something that could raise funds to support literacy projects, so she challenged her students to write to their favorite authors and ask each for a recipe. The end result of…

This article focuses on the role of Grace Paterson (1843-1925) in education, health and social welfare in late nineteenth- and early twentieth-century Glasgow. Integral to her efforts to improve the health of the city's poor was her emphasis on the need to raise the standards of the domestic education of working-class girls and women, both in the…

Describes videotape educational programing in culinary arts at the Culinary Institute of America. (CMV)

The Culinary Institute of America (CIA), a training ground for aspiring chefs, is a sophisticated training organization that practices many philosophies and techniques, including team learning, training the whole cook, and training the trainer. (JOW)

Profiles Kathy Jo Somers, American Vocational Association's 1994 Teacher of the Year, who teaches commercial food preparation at the Weaver Education Center in Greensboro, North Carolina. (JOW)

A Penobscot American Indian demonstrated the technique of cooking in a pot made from birch bark. (FF)

With cook books published in 1969-1970 totaling over 500, many readers will find this evaluation of 78 cook books a most useful guide. (MF)

This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)

Explains how classroom cookery can be used in the elementary school language arts program. Emphasizes ways it can improve reading skills and provides a listing of cookbooks for children. (FL)

The article describes a six-week cooking program for developmentally disabled adults offered through the county continuing education program. The program utilizes illustrated recipes (an example is included). Significant outcomes and implementation pointers are noted. (DB)

Describes Miami University's (Ohio) dining hall that was designed to entice students to use on-campus eateries by providing onsite show cooking of gourmet and international foods. Photos are included. (GR)

Discusses the concrete and spiritual aspects of teaching workshops on survival skills or primitive arts. Gives details on lostproofing, or ways to teach a child not to get lost in the outdoors; building a survival shelter; and wilderness cooking. (CDS)

Food preparation skills are needed to prepare low-cost, nutritious meals that meet current dietary recommendations. Research indicates that many youth and adults can read a recipe for ingredients, but they often do not know basic food preparation techniques such as how to broil, fold, dredge, baste and other cooking methods. To address the need to…