Young Children’s Experimental Cookery encourages Early Years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. The book addresses wider issues such as healthy eating and food preparation skills, but also moves beyond the concept of traditional cookery lessons to celebrate food as a creative medium, offering immense scope for multi-sensory exploration and a variety of high quality learning experiences.
Practitioners are encouraged to abandon recipes, take a step back, and afford children the freedom to chop, mix, stir and concoct their own creations, exploring fresh ingredients and experimenting with new tastes and smells along the way. Bridging the gap between food preparation and the development of confidence, imagination and creative-thinking skills, this open-ended approach to cooking sessions will equip children with skills which go far beyond those needed in the kitchen.
Featuring full-colour photographs throughout, as well as detailed case studies and practical tips for various seasons and food groups, this accessible and exciting resource is ideal for practitioners, teachers, parents and budding chefs! Every school and Early Years setting should have at least one copy in their staff room.
Table of Contents
Acknowledgements 1. Introduction 2. Food, Cooking and Creative Thinking 3. Young Children’s Experimental Cookery 4. Vegetables 5. Fruit – Fresh and Frozen 6. Herbs and Spices 7. Equipment 8. Food session with the Under Threes 9. The Role of the Adult 10. Inclusion 11. Cultural Influences 12. Parents as Partner 13. A Guide to Starting a Creative Food Project 14. How the Project Has Influenced Our Practice? References and Suggested Reading
Elizabeth Carruthers is Head Teacher of Redcliffe Nursery School, Children’s Centre and National Teaching School, Bristol, UK. She is a National Leader of Education, an education writer and author of several best-selling books. In 2014, she received the ‘Local Food Hero Award’ at the BBC Food and Farming Awards.
Carole Keane is an Assistant Head at Redcliffe Nursery School, Children’s Centre and National Teaching School, Bristol, UK. She is a Specialist Leader of Education for children under three.
Jo Ingleby is chef and food project coordinator at Redcliffe Nursery School, Children’s Centre and National Teaching School, Bristol, UK. In 2015, Jo was selected as the ‘BBC Cook of the Year’ in the Food and Farming Awards.
This book is a wonderful illustration of the way in which an innovative and creative approach to food and food preparation can encourage children, parents and practitioners to share experiences, learn together and embrace healthier lifestyles. It is particularly exciting to see the children grow in confidence, explore fresh ingredients, experiment with new tastes and smells and follow their own lines of enquiry."
Sally Jaeckle, Early Years Services Manager, Bristol City Council, UK.
The book looks in considerable depth into a vital area of children’s learning, how children develop their imagination and creativity in the context of using food as a creative material. The focus on multi-sensory exploration, creative thinking and imagination has been key to the success of this approach.
Penny Hay, Senior Lecturer in Arts Education, Bath Spa University, UK, and Director of Research, 5x5x5=creativity.
"Young Children's Experimental Cookery, (...) encourages early years practitioners and teachers to take an innovative and creative approach to introducing young children to food and cooking. (...) The book also addresses wider issues, such as healthy eating and food preparation skills, but its value is in moving beyond the concept of traditional cookery lessons and instead to celebrate food as a creative medium, making this a highly stimulating read."
Neil Henty, eye