Those who may have been using my notes for Sunday School lessons deserve an explanation, though a late explanation, to be sure.
I intended to keep doing the notes for the lessons on the Doctrine and Covenants. However, coming to London with BYU Study Abroad, I discovered how little time I have for blogging of any kind or for preparing additional lesson materials. Beside that, I am not now teaching the Gospel Doctrine class (though I’ll return to doing so in January), so there was no deadline I had to keep. Finally, the lessons for the last part of this year have not hinged on the scriptures, so the notes weren’t as relevant as they might have been previously. The result is obvious: I’ve not posted any lesson notes since mid-September.
I will begin doing so again in January when I have more of Sunday to work on them and I’m back to teaching the Gospel Doctrine class.
Thanks for your patience.
Important PS: If you are looking for previous materials using the sidebar link, click on “Sunday School Lessons – All.” For some reason if you click on “D&C Lessons (2005),” for some reason you’ll only see the first 11 lessons and then this post and subsequent ones.
How about posting your Study Abroad notes then?
Thanks for sharing as much as you did, Jim. I know it was enormously helpful to me — you ask much better questions than the manual does.
(“What does Nephi’s example teach us about the importance of home teaching?”, etc. Blech.)
Mike Parker: Glad to hear that what I posted helped. Perhaps it will also help come January.
Bryce I: Do you want my Study Abroad notes for “The History of Food” (more accurately, “The History of French and English Food”) or for “What is Europe?” Or perhaps my notes on which restaurants I like or what I think of the students? The latter might be a little bit of a problem since they, too, can have access to the internet. I like them all very well, but even then sometimes complete honesty isn’t desirable.
Jim F.–
The History of French and English Food sounds fascinating. Dunno if it fits the mission statement here, but I for one would be interested.
Gossip! Gossip on the student! You know that’s we really want!
Okay, actually the French and English Food one sounds interesting. But today’s fast sunday, so wait until tomorrow, please?
Bryce, I was just kidding about my notes. Sorry. But there are a lot of good books out there on food history. The ones I’m using are Stephen Mennell, All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, 2nd. ed. (U of Illinois) and Colin Spencer, British Food: An Extraordinary Thousand Years of History (Columbia UP). Also worth reading is Maggie Black, A Taste of History: 10,000 years of Food in Britain (British Museum). That one gives less detail than Spencer or Mennell, but it is well done and unlike the other two, Black’s has quite a few recipes, though it sticks only to Britain. A good read: Jack Turner, Spice: The History of a Temptation (Harper Collins).
For an excellent book on food and the body from a philosophical perspective, read Leon R. Kass, The Hungry Soul: Eating and the Perfecting of our Nature (Chicago).
Darn. Thanks for the references, Jim, but I’m too lazy to get anything not predigested in convenient blog post form.
I may try making some fish and chips this week, though.