Children as ‘Being and Becomings’: Children, Childhood and Temporality

Notions of ‘being’ and ‘becoming’ are intrinsic to childhood research. Whilst the ‘being’ child is seen as a social actor actively constructing ‘childhood’, the ‘becoming’ child is seen as an ‘adult in the making’, lacking competencies of the ‘adult’ that he or she will ‘become’. However, I argue that both approaches are in themselves problematic. Instead, theorising children as ‘being and becomings’ not only addresses the temporality of childhood that children themselves voice, but presents a conceptually realistic construction suitable to both childhood researchers and practitioners

Gluten-free ::flavor flours : a new way to bake with non-wheat flours : including rice, nut, coconut, teff, buckwheat, and sorghum flours /

This James Beard Award-winning cookbook by the author of Cocolat reveals the flavorful possibilities of gluten-free flours with 125 recipes. Alice Medrich, the First Lady of Chocolate, is a master of reimagining dessert. Now she demonstrates how popular, flavorful, gluten-free flours can bring a new dimension to dessert baking. Rather than merely adding starch and structure to a dessert, these flours can elevate the taste as well. With the recipes in this volume, gluten-free bakers will find a whole new range of baking options at their fingertips. Chapters are organized by flour type, highlighting the best recipes for each - such as muffins, tarts, and scones made with sorghum flour; cakes, cookies, and crumbles made with oat flour; or chocolatey desserts made with teff. Each chapter opens with information about each flour's characteristics, from taste and flavor affinities to how it's best used, stored, and more. With 125 accessible and delicous recipes, including Double Oat Cookies, Buckwheat Gingerbread, Chocolate chestnut soufflé cake, blueberry corn flour cobbler, and coconut key lime tart, living gluten-free has never been tastier