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SXSWedu 2014

Cooking: Education's Most Critical Subject

Breakdowns in a student’s ability and willingness to learn often start at their dinner table. This panel will explore and debate the importance and challenges associated with cultivating a cooking literate generation.

As researchers continue to uncover correlations between health and school performance, policy makers and educational institutions have started to enact programs encouraging healthy lifestyles and behaviors. This includes cooking.

In this panel, executive directors and program leads from Austin’s impressive network of food-focused non-profits will explore topics such as:

1. Is cooking literacy important?
2. Where does teaching about food fit within current educational frameworks?
3. Cooking literacy in the digital, “fast-food” age.
4. Who’s responsible for cultivating cooking literacy?
5. Implications of institutionalizing food-preparation education.
6. Ethics of encouraging “slow-food” ideology?
7. Challenges with encouraging cooking literacy.

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  1. What does cooking literacy look like in the digital, “fast-food” age?
  2. What are the implications of institutionalizing food preparation education from a cultural sensitivity and efficacy perspective?
  3. What are the cultural and demographic nuances to be aware of when cultivating cooking literacy?



Joy Casnovsky, Director, The Happy Kitchen/La Cocina Alegre, Sustainable Food Center

Meta Information:

  • Tags: food, health
  • Event: EDU
  • Format: Panel Discussion
  • Track: Education Policy & Funding
  • Level: Intermediate
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