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Card, Michelle – 1978
This unit in Mexican cooking can be used in Junior High School home economics classes to introduce students to Mexican culture or as a mini-course in Spanish at almost any level. It is divided into two parts. Part One provides historical background and information on basic foods, the Mexican market, shopping tips, regional cooking and customs.…
Descriptors: Cooking Instruction, Cultural Awareness, Cultural Background, Cultural Education
Dirks, Moses; Dirks, Lydia – 1978
A history of food gathering and food preparation techniques of Alaska natives on Atka Island in the Aleutians are presented in Western Aleut and English with illustrations by J. Leslie Boffa and Mike Dirks. Directions are given for preparing: various plants, including wild rice; salted, dried, or smoked fish; baked flour; fried dough; boiled…
Descriptors: Alaska Natives, Bilingual Education, Cooking Instruction, Cultural Background
Download full textLopez-Valadez, Jeanne, Ed.; Pankratz, David, Ed. – 1987
This guide is intended for vocational educators developing the vocational English as a second language (VESL) component of a course in cooking. The introductory section examines assumptions about second language learning and instruction and VESL classes, local adaptations of the curriculum, and sample VESL lessons. The chapter on language…
Descriptors: Behavioral Objectives, Competency Based Education, Cooking Instruction, Foods Instruction
