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Eshelman, Martha – Instructor, 1988
Teachers may use classroom cooking projects to encourage students to read. While developing basic reading skills, students also learn to follow directions and to cooperate in a group project. Three sample recipes are given. The article outlines steps to successfully complete a classroom cooking project. (JL)
Descriptors: Cooking Instruction, Elementary Education, Reading Skills, Skill Development
May, Lola – Teaching Pre K-8, 1994
Discusses how the concept of fractions can be taught to elementary school students through the measurements needed in cooking, and through the use of eighth-, quarter-, and half-notes in music. (BB)
Descriptors: Cooking Instruction, Elementary Education, Fractions, Integrated Activities
Morrow, Lesley M. – Instructor, 1983
This feature blends children's literature with in-class cooking ideas to add spice to reading programs at various times of the year. A seasonal list of reading books appropriate for elementary school-age children is coordinated with recipes for dishes that complement the stories. (PP)
Descriptors: Class Activities, Cooking Instruction, Elementary Education, Reading Assignments
Peer reviewed Peer reviewed
Benzley, Janet – Journal of Home Economics, 1972
Describes how one school system, with the help of a Federal grant, initiated a unique nutrition program within its elementary schools. (Editor)
Descriptors: Cooking Instruction, Educational Programs, Elementary Education, Federal Aid
Hennessey, Gail Skroback – Learning, 1994
The article presents hands-on classroom projects to teach elementary students about colonial American history. Students make their own natural dyes, cook blueberry slump, and play cup-and-ball the way the colonists did. The activities integrate science, math, history, art, and language arts. (SM)
Descriptors: Class Activities, Colonial History (United States), Cooking Instruction, Creative Teaching
Bizba, Tracy; And Others – Learning, 1993
This collection of short descriptions of activities provides tips for teaching elementary students. Activities focus on reading and book selection, differences between rain and snow, cooking bread snakes, place value, family heritage, clothing from around the world, and interviews with war veterans. (SM)
Descriptors: Class Activities, Cooking Instruction, Cultural Differences, Elementary Education
Peer reviewed Peer reviewed
Atwood, Virginia A.; And Others – Social Studies and the Young Learner, 1989
Demonstrates a thematic approach, using soup as the theme, to integrate and correlate elementary social studies with other subject areas. Outlines four soup activities, presenting goals, materials, strategies, and extensions of each. Stresses how integrated curricula effectively develops skills such as observing, inferring, serial ordering, and…
Descriptors: Concept Formation, Cooking Instruction, Cooperative Learning, Dramatics