| Gabriel and Lang 1995; Mennell, Murcott and Van Otterloo 1992 advance the notion that:’ A food culture is not just inherited: it is made in a complex interplay by family, friends, commerce and other factors’ |
This curriculum is a key driver and enabler of equality for the learner and from which arises the growth of communities that can be socially and economically sustained through food and culinary education specific skill training.
| ‘The pleasures of the table belong to all times and all ages, to every country and everyday, they go hand in hand with all our other pleasures, outlast them, and remain to console us for their loss’ - Brillat-Savarin (1825) The Physiology of Taste |
A culinary ideology simplistic yet complex in the breath of it’s encompass. The concept that food, its supply and abundance is there for all. Where every country as a matter of course will pass on the means to nurture educate and feed the next generation of its citizens. A fundamental aspect of the preservation of the human race and the most rudimentary in the hierarchy of our needs has in today’s society become a tangled labyrinth of dis-jointed policy arising from across the political arena to juxtapose all areas of the socio-economic spectrum.
Vocational education in its essence is well equipped to address this within the educational system for a brighter future for all young people.
