- The Teaching Professor - https://www.teachingprofessor.com -

The Academy as “Cooking School”: Thinking Gourmet in a Fast Food World

While it is, admittedly, a bit of an unorthodox concept, we would like to propose that our understanding of colleges and universities would be enhanced if we thought of them as cooking schools. The faculty are master chefs with expertise in particular styles of cuisine, and the students are apprentice chefs who benefit from the masters’ instruction on the basic principles and methodologies of cooking.

To continue reading, you must be a Teaching Professor Subscriber. Please log in [1] or sign up [2] for full access.