Culinary Culture

In families and in society in general, there is less and less dissemination and transfer of knowledge about food preparation and nutrition. As a consequence, a “culinary illiteracy” threatens to arise. A decreasing number of people know about the origin and quality aspects of food and know how to cook, and at the same time, health risks and the economical costs of unhealthy food habits increase.

 

Also, the eating habits change due to new social developments. Traditional food preparation disappears. Food scandals, overproduction of food, and contradictory diet suggestions contribute to a growing uneasiness of consumers.

 

An interesting contribution to this growing demand of educational offers is the GRUNDTVIG project Food Literacy to which Silvia Danninger has made a contribuution during the pilot test phase.

 

Read more about this project