I spent one weekend in Scotland, in a tiny village near Stirling, where an old friend Tara Fenwick has started ProPEL, a “collaborative, multi-professional international network to promote research and knowledge exchange in leading issues of professional education, practice and learning”.
More specifically shopping for and eating it as part of dessert.
I grew up eating one kind of cream, whipping cream and so I found the wall of cream choices that faced me in the Scottish grocery store daunting.
Facing me in the cooler were extra thick Channel Island double cream, clotted cream (so thick you’d need a knife to cut it), extra thick double cream, extra thick single cream and half fat creme fraiche, just to name a few. Richard, another friend who’s British was practically salivating at the thought of imbibing his favourite childhood treat.
So off we trundled, desserts in hand, including the precious cream, which we all thoroughly enjoyed after dinner.
The moral of this tale?
Learning happens in a context. The context can curtail, cushion or expand the learning.
To me cream means whipping cream. Period.
The deeper you dive in the more there is to know.
For the creme de la creme of learning dive deep.