Implications of Giaquinto’s epistemology of visual thinking for teaching and learning of fractions

27 Jun 2017 / Leonardo Barichello

This paper presents some theoretical arguments that I am developing for my thesis as a result of preliminary analysis of my data.

Abstract: In this paper, I will present some implications of Marcus Giaquinto’s ideas about visual thinking and its epistemology when combined with Toulmin’s layout of an argument. This is the result of an ongoing effort to discuss, from a theoretical perspective, some issues that emerged from my Ph.D. research about teaching and learning addition and subtraction of fractions to low achieving students. My claim is that visual representations can be effective for low achieving students when teaching is focused on a carefully chosen model and time is given to students to fully use it.

It was published in the Informal Proceedings of the British Society for Research into Learning Mathematics conference held in March 2017.

Cordas vivas, by Heraldo do Monte

08 May 2017 / Leonardo Barichello

A delicious jazzy instrumental album full of north-eastern Brazilian swing.

Heraldo do Monte's guitar is at its best and the participations of Hermeto Paschoal are also remarkable!

Bakewell tart

21 Apr 2017 / Leonardo Barichello

Bakewell tart can be seen as a cake on a tart base or as a tart with a topping that looks like a cake. Anyway, it is delicious. Maybe too heavy for a desert, but perfect to accompany coffee or tea.

bakewell tart

Ingredients for the Shortbread Base:

170 grams plain flour
60 grams sugar
Pinch sea salt
100 grams cold unsalted butter, cubed
6 tbsp raspberry jam (Dalfour is my favourite)

Ingredients for the Topping:

120 grams unsalted butter, melted
120 grams caster sugar
2 medium eggs
75 grams ground almonds
75 grams plain flour
1 tsp baking powder
30 grams flaked almonds
1 tbsp of vanilla paste (easily exchangeable for vanilla pods)

Pre-heat your oven to 175° C. Butter and line a 18cm x 20cm x 5cm baking pan with baking parchment.

For the shortbread base: combine all the ingredients, except the jams, in a food processor and blitz until the mixture has just come together into a ball. Press (do not exaggerate) the pastry evenly into the prepared pan. Bake for 20 minutes and remove from the oven.

Turn the temperature down to 165° C. Let the base cool for 10 minutes. Gently spread the jam over the pastry. Stop before the edges, so the jam does not come off when you put the topping.

For the topping: beat the butter and sugar with a electric mixer. Once creamy, add the eggs and beat well. Mix the ground almonds, flour and baking powder in a bowl and then fold in the mixture in the liquid mixture. Add the vanilla paste and mix. Spread this over the jam evenly and sprinkle with flaked almonds. Return to the oven for 45 minutes or until golden and set.

Cool before slicing and serving. It serves 5 people for a afternoon tea (2 fingers, as in the photo above, each).

The recipe above was adapted (reduced and slightly changed for my taste) from kitchenlioness.blogspot.co.uk/2016/04/bakewell-tart-fingers-by-londons.html and it was originally published in a book by Claire Ptak, owner of Violet Bakery in London. I had the chance of eating her bakewell tart fingers at the street market in London and that is the reason I tried this recipe for the first time. It was delicious! I do recommend it.



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