Sorry I didn't mean to suggest cooking wasn't still taught in school, more about the how, what and why, etc., and that it isn't treated as a life skill.
For example, understanding the basic food groups and how they work together to produce a balanced meal (explain diabetes maybe?), understanding about flavours and how to flavour food (thinking about compensating for reducing salt content), being able to cook with what fruit and veg is in season, even how to read food labels properly. That kind of thing, but I'd also like to see the food pupils cook being eaten at school, so the lessons don't seem like an add on where the food is taken home. Am I expecting too much maybe?
I too know of people who get the other end of the stick and being told they are too thin. I do sympathise (a tiny bit
), but there's no crisis looming for those at that end of the stick.
Disappearing contributors - part 2



