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Editor's Letter

Editor's Letter EDITOR’S LETTER | Melissa L. Caldwell iv FIGURE 1: All hands in for a make-it-yourself pizza party. PHOTO BY ANDREW G. BAKER ©2016 MY DAUGHTER RECENTLY ATTENDED A birthday party at a local “teaching kitchen” that offers cooking classes for all ages. In a brightly lit, fully stocked presentation kitchen, fifteen five-year-olds were taken through the steps of making their own pizzas from scratch: making the dough and sauce, rolling the dough out into individual-sized portions, and personalizing them with sauce and toppings. The instructor emphasized GASTRONOMICA FALL 2016 FIGURE 2: Clockwise from left: Preparations for making pizza dough; child-sized portions ready for chopping, mixing, and tasting; multiple textures and flavors, ready for sampling. PHOTOS BY ANDREW G. BAKER ©2016 hands-on engagement with the food. Each child was invited to touch, smell, and taste the ingredients as they went through the steps of measuring, mixing, rolling, chopping, and spreading. Parents helped as needed, but that help was minimal and most often directed at ensuring that the children were taking turns and sharing utensils or ingredients. Children and parents alike seemed to be enjoying themselves. Beyond the obvious enjoyment, the children were very much focused on the materi- ality of http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Gastronomica University of California Press

Editor's Letter

Press, University of California
Gastronomica , Volume 16 (3): 1 – Aug 1, 2016
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Publisher
University of California Press
Copyright
© 2016 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints.
ISSN
1529-3262
eISSN
1533-8622
DOI
10.1525/gfc.2016.16.3.iv
Publisher site
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Abstract

EDITOR’S LETTER | Melissa L. Caldwell iv FIGURE 1: All hands in for a make-it-yourself pizza party. PHOTO BY ANDREW G. BAKER ©2016 MY DAUGHTER RECENTLY ATTENDED A birthday party at a local “teaching kitchen” that offers cooking classes for all ages. In a brightly lit, fully stocked presentation kitchen, fifteen five-year-olds were taken through the steps of making their own pizzas from scratch: making the dough and sauce, rolling the dough out into individual-sized portions, and personalizing them with sauce and toppings. The instructor emphasized GASTRONOMICA FALL 2016 FIGURE 2: Clockwise from left: Preparations for making pizza dough; child-sized portions ready for chopping, mixing, and tasting; multiple textures and flavors, ready for sampling. PHOTOS BY ANDREW G. BAKER ©2016 hands-on engagement with the food. Each child was invited to touch, smell, and taste the ingredients as they went through the steps of measuring, mixing, rolling, chopping, and spreading. Parents helped as needed, but that help was minimal and most often directed at ensuring that the children were taking turns and sharing utensils or ingredients. Children and parents alike seemed to be enjoying themselves. Beyond the obvious enjoyment, the children were very much focused on the materi- ality of

Journal

Gastronomica – University of California Press

Published: Aug 1, 2016

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