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Anne Thompson

In Parish Clergy Wives in Elizabethan England, Anne Thompson shifts the emphasis from the institution of clerical marriage to the people and personalities involved. Women who have hitherto been defined by their supposed obscurity and unsuitability are shown to have anticipated and exhibited the character, virtues, and duties associated with the archetypal clergy wife of later centuries.
Through adept use of an extensive and eclectic range of archival material, this book offers insights into the perception and lived experience of ministers’ wives. In challenging accepted views on the social status of clergy wives and their role and reception within the community, new light is thrown on a neglected but crucial aspect of religious, social, and women’s history.

Anne-Marie Gloster and Amber Leigh Thompson

Registered dieticians hear many reasons why people don’t cook anymore. Common excuses include that cooking is time consuming, it is costly and too much trouble. But underneath these pretexts lies a reality that no one talks about… fear. Fear is often what sequesters people from their kitchens. Human nature is such that we gravitate to spaces that summon feelings of comfort and competence. The kitchen has lost the status of being such a place. People have migrated away from the kitchen as packaged food and restaurant fare is consumed in greater amounts. As the home kitchen was abandoned so was the teaching and practice of culinary arts. Home economics also quietly left the school curriculum, thereby creating an even larger deficit in kitchen knowledge. As people moved out of the kitchen, the fear of the unknown has crept in. Cooking confidence is at a new low. Enter the Registered Dietician, the professional at the forefront of food and nutrition. Ironically, most dieticians do not practice the art of cooking as a regular part of their work. Food science, while a core element in the dietetics curriculum, is one of the most underappreciated skills in the understanding of the link between nutrition and human health. Dietetic students come wholly unprepared for their culinary nutrition training because of the current culture of kitchen desertion. A primary goal in the teaching of food science and culinary arts is to increase student’s selfefficacy in the kitchen. Culinary and food science instructors must not only teach skills, but they must overcome the student’s fear of the unknown. They must teach in a manner that allows students to lose their egos, become faceless, and explore their creative side, embrace their fears and cook anyway.