Marcus Samuelsson – författare

Boken tar sig an de stora frågorna om slöjdens relevans och nytta i vår tid, men också didaktiska spörsmål och vardagens perspektiv. Du får läsa om lärmiljöer, kommunikation och emotioner i ämnet, men också om hur slöjd kan integreras med andra ämnen, som matematik, och hur digitala verktyg som 3D-skrivare och laserskärare kan förnya traditionellt hantverk.Innehållet är indelad i tre delar: slöjd i skola och samhälle, lär­miljöer i slöjd samt undervisning och lärande i slöjd. Varje kapitel erbjuder insikter från forskare och lärare, och ger konkreta exempel på hur slöjdämnet kan fungera som en kraftfull resurs för både personlig och samhällelig utveckling. Slöjd i utbildning och samhälle visar på slöjdämnets potential att främja bildning, kreativitet och kritiskt tänkande. Och oavsett om du är lärare, studerande eller bara nyfiken på slöjdämnets roll kommer denna bok att ge dig nya perspektiv och en djupare förståelse för slöjdens betydelse i vår värld.

Travel to Marcus Samuelsson's Red Rooster restaurant in Harlem and you will find a truly diverse, multiracial dining room - where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers and nurses. It is also a place where an orphan from Ethiopia, raised in Sweden, living in America, can finally feel at home. Samuelsson was only three years old when he, his mother, and his sister, all battling tuberculosis, walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a new family in Goteborg, Sweden. It was there that his new grandmother, Helga, sparked in him a lifelong passion for food - from a very early age, there was little question what Marcus was going to be when he grew up.He made his way to the US via some of the most demanding and cutthroat restaurants in Switzerland and France, taking in some gruelling stints on cruise ships before becoming executive chef at Aquavit in New York, where at the age of 24 he became the youngest chef ever to be awarded a coveted three-star rating from the New York Times. His profile has only continued to grow from there - he's cooked state dinners for Barack Obama, runs seven restaurants including the phenomenally popular Red Rooster in Harlem, and has appeared on numerous television shows including Top Chef Masters, which he won, beating 21 world-class chefs in the process. His profile is set to rise internationally as his reputation grows, and as his incredible story is told.