{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/115422"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/115422","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"Exploring elementary school students' funds of knowledge and personal feelings about cooking and baking","abstract":"Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-11 without embargo terms","abstract_html":"Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-11 without embargo terms","abstract_has_math":false,"creators":["Butler, Viphawee Unwanadham"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"M.S.","degree_level":"Thesis","degree_discipline":"Curriculum and Instruction","degree_department":null,"school":null,"contributors":["Krist, Christina","Hug, Barbara","Tissenbaum, Catherine Dornfeld"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2022,"date_issued":"2022-05","date_published":"2022-05","updated_at":"2026-07-22T22:24:54Z","subjects":["Funds of knowledge"],"languages":["en","eng"],"rights":["Copyright 2022 Viphawee Butler"],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/2142/115422","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Krist, Christina","Hug, Barbara","Tissenbaum, Catherine Dornfeld"]},{"key":"dc:creator","label":"Author","values":["Butler, Viphawee Unwanadham"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2022-05","2022-04-26"]},{"key":"dc:type","label":"Dc Type","values":["text","Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Curriculum and Instruction"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Funds of knowledge"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en","eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 2022 Viphawee Butler"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://hdl.handle.net/2142/115422"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-11 without embargo terms","The student, Viphawee Butler, accepted the attached license on 2022-04-21 at 12:30.","The student, Viphawee Butler, submitted this Thesis for approval on 2022-04-21 at 12:43.","This Thesis was approved for publication on 2022-04-26 at 17:49.","DSpace SAF Submission Ingestion Package generated from Vireo submission #17881 on 2022-11-11 at 13:42:46","This study draws upon the theory of funds of knowledge in exploring the potential value of cooking and baking as a meaningful context for an elementary school science unit. This qualitative research study was conducted by interviewing 23 elementary school students between the age of 5 through 11 using a semi-structured clinical interview. The interview questions were designed to prompt students to think about their personal cooking experiences with their families and their personal feelings about cooking and baking. Findings from a thematic analysis of the interviews revealed that participants in the study described rich cooking and baking experiences. These experiences included themes of “relationship,” “heritage,'' “cooking tasks,” and “eating habits.” In addition, eighteen students expressed positive or neutral feelings about cooking and baking. Therefore, cooking and baking seems to be a good candidate for a context for a science unit designed to draw on students’ funds of knowledge."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["Exploring elementary school students' funds of knowledge and personal feelings about cooking and baking"]}]}],"canonical_facts":{"dc:contributor":["Krist, Christina","Hug, Barbara","Tissenbaum, Catherine Dornfeld"],"dc:creator":["Butler, Viphawee Unwanadham"],"dc:date":["2022-05","2022-04-26"],"dc:description":["Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-11 without embargo terms","The student, Viphawee Butler, accepted the attached license on 2022-04-21 at 12:30.","The student, Viphawee Butler, submitted this Thesis for approval on 2022-04-21 at 12:43.","This Thesis was approved for publication on 2022-04-26 at 17:49.","DSpace SAF Submission Ingestion Package generated from Vireo submission #17881 on 2022-11-11 at 13:42:46","This study draws upon the theory of funds of knowledge in exploring the potential value of cooking and baking as a meaningful context for an elementary school science unit. This qualitative research study was conducted by interviewing 23 elementary school students between the age of 5 through 11 using a semi-structured clinical interview. The interview questions were designed to prompt students to think about their personal cooking experiences with their families and their personal feelings about cooking and baking. Findings from a thematic analysis of the interviews revealed that participants in the study described rich cooking and baking experiences. These experiences included themes of “relationship,” “heritage,'' “cooking tasks,” and “eating habits.” In addition, eighteen students expressed positive or neutral feelings about cooking and baking. Therefore, cooking and baking seems to be a good candidate for a context for a science unit designed to draw on students’ funds of knowledge."],"dc:format":["application/pdf"],"dc:identifier":["https://hdl.handle.net/2142/115422"],"dc:language":["en","eng"],"dc:rights":["Copyright 2022 Viphawee Butler"],"dc:subject":["Funds of knowledge"],"dc:title":["Exploring elementary school students' funds of knowledge and personal feelings about cooking and baking"],"dc:type":["text","Thesis"],"thesis:degree_discipline":["Curriculum and Instruction"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:24:54Z"}