Image from freeimages.co.uk
Yes, it’s time for another food-related post! Cooking involves a great deal of information literacy.
Before a recent party, for example, I asked myself some questions: What new recipe could I try at my skill level and in my time frame? What dishes do I already make well? What items could I buy within my budget? These questions reflect ACRL (2000) Standard I.3: “Considers the costs and benefits of acquiring the needed information (p. 8).” In this case the information would be recipes or ingredients.
Since the event was pot luck, I also considered what my guests were bringing. Such thoughts speak to Standard IV.1: “applies new and prior information to the planning and creation of a particular product or performance (ACRL 2000, p. 12).” A meal is a very real product.
We and our students bring real-world information literacies into the classroom. How can we draw upon these strengths in fostering academic information literacies?
Association of College & Research Libraries. (2000). Information literacy competency standards for higher education. Chicago, IL: Author.