This book shows how Food and Cooking Skills Education has been at the centre of a tussle between education and policy for decades. "This should be essential reading for anyone involved in food education. Engaging and accessible, it explores and maps the terrain of food education, providing historical context as well as comparative perspectives and insights with other countries. Based on thorough research as well as detailed analysis of discourse conducted over a period of ten years, this is an incredibly important piece of work that concludes with clear recommendations regarding where food education in the UK should go from here." - Rick Jackman, Publisher of textbooks on food and cookery for UK schools and colleges "One of the most important questions a country can ask of itself is how does it teach its people to cook. That is the theme of this book which explores the role of formal culinary education in a supposedly informal era. Fascinating and rewarding, it ranges widely, drawing on the author's own teaching and research experience, but always returning to its core theme. It offers a really useful summary of the potential rationales for cooking education. We are left with a richer understanding of how, at the societal level, policy-makers need to consider whether, how, by whom and when cooking skills are imparted." - Tim Lang, Professor of Food Policy, City, University of London, UK