The Languages of Food: Recipes, Experiences, Thoughts

The Languages of Food: Recipes, Experiences, Thoughts

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In Reggio Emilia, the choice of having a kitchen in each of the infant-toddler centers and preschools has always conveyed a strong meaning, both pedagogical and cultural. The kitchen is a place for listening to the families and their habits, as well as for orientation toward the community where lunchtime becomes a space and context of relationships and encounters with the world. This is the backdrop for a cookbook made up of good recipes, experiences, projects, and thoughts that are constructed and take shape in and around the kitchen.

Edited by Ilaria Cavallini and Maddalena Tedeschi

Reggio Children, Italy, 2007; illus., softbound, 108 pages

Dimensions: 9 x 8 x 0.5 in