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Direct linkPetzen, Barbara – Geography Teacher, 2020
This article is an attempt to create new ways for students to appreciate the complexities and diversity of the Middle East's foodways and thus of their people and societies. It takes a broad view of the region that is historically inclusive, stretching from Morocco and al-Andalus (Spain) in the west to Iran in the east and from modern-day Turkey…
Descriptors: Food, Geographic Regions, Teaching Methods, Geography Instruction
Young, Sarah – National Science Teachers Association (NJ3), 2011
Hands-on, inquiry-based, and relevant to every student's life, "Gourmet Lab" serves up a full menu of activities for science teachers of grades 6-12. This collection of 15 hands-on experiments--each of which includes a full set of both student and teacher pages--challenges students to take on the role of scientist and chef, as they boil,…
Descriptors: Science Activities, Secondary Education, Scientific Principles, Biochemistry
Johnson, Georgia – Teacher, 1981
This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)
Descriptors: Cooking Instruction, Food, Learning Centers (Classroom), Primary Education
Kane, Tony – 1980
This unit, intended for secondary level students, is a general introduction to Chinese cooking. It is meant to inform students about the origins of Chinese cooking styles in their various regional manifestations, and it can be used to discuss how and why different cultures develop different styles of cooking. The first part of the unit, adapted…
Descriptors: Asian Studies, Chinese Culture, Cooking Instruction, Food
Vannan, Donald A. – Instructor, 1980
Presents four science lessons based on food preparation: building an electric hot dog cooker; examining a microwave oven; discovering why popcorn pops; and making soda pop. (SJL)
Descriptors: Cooking Instruction, Elementary School Science, Food, Integrated Activities
Dyasi, Rebecca, Comp.; Crane, Louise, Ed. – 1983
This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the…
Descriptors: African Culture, Cooking Instruction, Cultural Activities, Cultural Education
Harvey, Karen D., Comp. – 1991
This collection of recipes is intended to assist teachers in using food in the classroom to enhance the study of Native American people. Several concepts are identified to guide teachers in developing instructional units centering around food as a means of understanding the Native American culture: (1) the impact of physical environment and…
Descriptors: American Indian Culture, Class Activities, Cooking Instruction, Cultural Activities
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Choo, Lehua – 1975
In this short guide, activities are described in five areas: musical instruments, games, canoe building, clothing instruction, and cooking with Hawaiian recipes. All of these activities are designed to help young Hawaiians find out about Hawaii's past. This guide is part of an artifacts kit which contains a few of the many different kinds of…
Descriptors: Clothing, Cooking Instruction, Cultural Activities, Curriculum Guides
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with types of sandwiches and their ingredients, to give tips on making and handling sandwich ingredients, and to explain how to set up a sandwich counter.…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing sandwiches to order and in quantity. Illustrated information sheets and learning activities are provided in these areas: preparing sandwiches to…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1986
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with some basic information about starches and with three starch products found throughout the world: cereals and rice, potatoes, and pasta. Illustrated…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the uses for and types of stocks and also gives information on how to cook, cool, and store stocks. Illustrated information sheets and learning activities…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with preparing and serving soups. Illustrated information sheets and learning activities are provided in these areas: thin soups, thick soups, convenience soups,…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Food
