Home Economics

Happy Sunday! Todays blog is about home economics, a term you really don’t hear of much anymore, but was an important part of education in previous generations. Although, I never took this in high school, we had other options arts related, music, art, languages, etc. The problem with not having these offerings anymore, is that you see a lot of young people ill prepared for life in general. Today is not a rant day…lol. On with the story. What is home economics, how can it be applied, and why.

Home economics, or family and consumer sciences, is today a subject concerning human development, personal and family finance, housing and interior design, food science and preparation, nutrition and wellness, textiles and apparel, and consumer issues.

Home economics courses are offered around the world and across multiple educational levels. Historically, the purpose of these courses was to professionalize housework, to provide intellectual fulfillment for women, and to emphasize the value of “women’s work” in society and to prepare them for the traditional roles of sexes.

Family and consumer sciences was previously known in the United States as home economics, often abbreviated “home ec” or “HE”. In 1994, various organizations, including the American Association of Family and Consumer Sciences, adopted the new term “Family and Consumer Sciences (FCS)” to reflect the fact that the field covers aspects outside of home life and wellness.

The field is also known by other names, including human sciences, home science, and domestic economy. In addition, home economics has a strong historic relationship to the field of human ecology, and since the 1960s a number of university-level home economics programs have been renamed “human ecology” programs, including Cornell University’s program.

In the majority of elementary (K-6) and public (K-8) schools in Canada, home economics is not taught. General health education is provided as part of a physical education class. In High Schools or Secondary Schools, there is no specific home economics course, but students may choose related courses to take, such as Family Studies, Food and Nutrition, or Health and Safety. Some schools also offer primary and secondary courses as electives in cooking or culinary studies. It’s unfortunate that these skills and as stated above the study of economics related to food are not taught anymore. In addition many of the typical “artsy” programs that were available to mine and previous generations have been taken out of curriculum. This leaves a couple of generations coming behind us with basically NO life skills, they sure are not getting it from there folks in most cases. Things that make you go hmmmm?


  • Recipe creation; excellent for basic math and organizing skills
  • Develop an appreciation for food, were it comes from and how to grow it
  • Understand basic food costing and the value of money
  • Develop creativity in menu creation
  • Creative skills including drawing, sketching, etc
  • Develop research skills, nurtures the creative process.


I have included three recipe images below created with CookBookKeep cloud software, a tool I use regularly for recipe costing and archiving. With a full membership to this site, you can trial it for free for 1 month(full version). Monthly cost thereafter is about $10 bucks.


So, to conclude, I wanted to finish up with a little insight. I’ve discussed this before at different times, in previous blogs, why education in the arts is important at a young age. The young mind is like a fertile garden, you reap what you sow. We need to re introduce the arts to our education system….right at the beginning. Ideally, it should start at home. A good place to start, is to start cooking and eating your own food with your family. STOP eating junk food take out and delivery! I’m not saying don’t eat out, maybe check out interesting local restaurants with unique formats, ethnic, cafes, bistros…..maybe once a month eat junky fast food. But only as a treat. Grow a small garden. Learn to cook new things, it’s fun! Don’t worry about F***Ups, it’s normal. You can’t get good at anything, without making mistakes….I still make them everyday. And sometimes mistakes turn into a new idea, it’s basically how cuisine developed. Anyway, Cheers and happy cooking!