|By Robert Cohen Executive Director|
Teaching People How to Cook and Eat
I often do more than just lecture when appearing at conferences or before college audiences. I delight in giving cooking demonstations. I must have been born with the Graham Kerr gene. There is a bit of Galloping Gourmet in me. I recognize that meat eaters will happily embrace a plant-based diet, if they can be shown that vegetarian foods can be delicious when prepared creatively. Give me George Bush, Senior, and I'll soon have him eating broccoli out of my sautee pan. Having attended America's premiere cooking school in 1976 (the Culinary Institute of America in Hyde Park, New York), and having worked in and owned a number of restaurants, I have more than a desire to share some of my cooking secrets and skills with you. I have an obligation. Many years ago, Ellen Gould White recognized that educating children to cook healthy meals was a primary responsibility of adult teachers and parents. I have adopted her most eloquent comments and prophecies, and built this list of the Ten Rules of Teaching People How to Prepare Food. Rule #1 "Foods that are healthful and life sustaining are to be prepared, that men and women will not need to eat meat." (1902) Rule #2 "It is a religious duty for those who cook to learn how to prepare healthful food in different ways, so that it may be eaten with enjoyment. Mothers should teach their children how to cook. What branch of the education of a young lady can be so important as this? The eating has to do with the life. It is highly essential that the art of cookery be considered one of the most important branches of education. There are but few good cooks." (1868) Rule #3 "Before children take lessons on the organ or the piano they should be given lessons in cooking. The work of learning to cook need not exclude music, but to learn music is of less importance than to learn how to prepare food that is wholesome and appetizing." (1868) Rule #4 "Do not neglect to teach your children how to cook. In doing so, you impart to them principles which they must have in their religious education. In giving your children lessons in physiology, and teaching them how to cook with simplicity and yet with skill, you are laying the foundation for the most useful branches of education. Skill is required to make good light bread." (1870) Rule #5 "It is our wisdom to prepare simple, inexpensive, healthful foods. Many of our people are poor, and healthful foods are to be provided that can be supplied at prices that the poor can afford to pay. It is the Lord's design that the poorest people in every place shall be supplied with inexpensive, healthful foods. In many places industries for the manufacture of these foods are to be established. That which is a blessing to the work in one place will be a blessing in another place where money is very much harder to obtain." (1905) Rule #6 "There is much to be learned regarding the preparation of healthful foods. Foods that are perfectly healthful and yet inexpensive are to be made. To the poor the gospel of health is to be preached. In the manufacture of these foods, ways will be opened up whereby those who accept the truth and lose their work, will be able to earn a living." (1901) Rule #7 "As the truth is presented in new places, lessons should be given in hygienic cookery. Teach the people how they may live without the use of flesh meats. Teach them the simplicity of living." (1906) Rule #8 "Skillful teachers should show the people how to utilize to the very best advantage the products that they can raise or secure in their section of the country. Thus the poor, as well as those in better circumstances, can learn to live healthfully." (1902) Rule #9 "Greater efforts should be put forth to educate the people in the principles of health reform. Cooking schools should be established, and house-to-house instruction should be given in the art of cooking wholesome food. Old and young should learn how to cook more simply. Wherever the truth is presented, the people are to be taught how to prepare food in a simple, yet appetizing way. They are to be shown that a nourishing diet can be provided without the use of flesh foods." (1909) Rule #10 "The science of cooking is not a small matter. The skilful preparation of food is one of the most essential arts. It should be regarded as among the most valuable of all the arts, because it is so closely connected with the life. Both physical and mental strength depend to a great degree upon the food we eat; therefore the one who prepares the food occupies an important and elevated position." (1913)
Robert Cohen, author of: MILK A-Z
Executive Director (firstname.lastname@example.org)
Dairy Education Board
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