Barrier-free food education

As previously mentioned in Our Story, the overarching intent of this website is to fairly distribute food skills to individuals and communities who may not have equal access to the knowledge of food. This website suggests that the term “food skills” can refer to applied skills such as horticulture, food preparation and culinary arts, but also to theoretical knowledge associated with eating.

Additionally, The Resilient Chef argues that knowledge of philosophies, ideologies and implications of food is equally as important as awareness of nutritional values. Therefore, in order to re-skill younger generations, it is first important to understand why and how Western culture has been de-skilled in terms of food. Furthermore, theoretical knowledge of food has become a privilege of post-secondary education, particularly of university students. Since not everyone has equal opportunity to pursue the privilege of a university education, this website argues that food is ultimately unfair.

As students of Environmental Studies at York University, we are lucky enough to have access to academic resources that most others do not. Some of these resources include “scholarly journals”, “peer-reviewed articles” and “university publications.” First and foremost, scholarly journals are essentially magazines (without the glossy pictures) written by academics full of articles that are written for other academics on a specific topic. There are thousands of these, of which you only have access to if you pay large sums of money. Scholarly journals, of course, are also where you find the most important and current information in any given field of study. For example, in medical or scientific scholarly journals, doctors and scientists will publish the results of recent studies, but in a language that only other doctors and scientists will understand.

When a few other doctors or scientists read and agree with what is stated in a given article, it then becomes a peer-reviewed article. It is assumed that peer reviewed articles contain the most reliable information, since they are reviewed by other academics in the same field.

Finally, university publications are simply literature published by a university press. University publications are also considered to be reliable sources of information, but you cannot buy these books at your local bookstore. It can be regarded then that scholarly journals, peer-reviewed articles, and university publications are largely oppressive; they prevent the general public from accessing the latest and most reliable information through a variety of barriers.

Therefore, the articles within The Resilient Chef will be used to summarize and share the knowledge of food that we have access to as university students. Of course, we encourage you to share with us, and the other readers, any knowledge or tips that you might like to provide, or any feedback for us about the site or the information on it.

Lastly we ask that you share our website with as many people as you can. The purpose of this site is to increase food literacy and we need your help to do it!


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