This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and…

An 800-mile canoe trip down a Canadian river provided the testing ground for the tenets of this trail food book. On the seven week expedition two pounds of food per person per day at a daily cost of $1.70 were carried. The only perishables were cheese, margarine, and onions. Recipes and menu ideas from that expedition are provided along with…

One hundred books are listed alphabetically by author. Publisher, date of publication, and price are included. (JAB)

Last year more than 300 Indiana teachers received a complimentary turkey to use in classroom demonstrations in preparation, cooking, carving, and serving. (MU)

Describes the success of home economics classes open to boys as well as girls. (AN)

A backpacking course designed for the novice hiker teaches meal planning and preparation and safety and health tips, and then puts the knowledge to work on several backpacking/hiking trips. (CJ)

The article discusses the rationale for adopting a seemingly unrelated vehicle, such as cooking, for teaching gifted and other children such diverse subjects as geography, history, and language, and relates this to the concept of synectics (which holds that all subjects are interrelated). (Author/DLS)

Discusses ways to use cooking to teach kindergartners about science, language, reading, geography, and mathematics, including number sense, numeration concepts, geometric shapes, and measurement skills. Tips on cooking in class and several recipes are given. (MTE)

The article reviews a variety of books and activities to help get parents, families, and members of the community to come into class and teach elementary students about foods from different countries and cultures. (SM)

Includes "Addressing the Critical Shortage of FACS [Family and Consumer Sciences] Educators"; "Leaving Home Economics in the Past" (Ruth E. Thaler-Carter); "Cutting-Edge Training and Career Relevance" (Ruth E. Thaler-Carter); and "Meeting the Demands of a Growth Industry" (Laird Livingston). (JOW)

Introducing nursery rhymes to young children can inspire them to explore language and motivate them to explore word play further in meaningful experiences (like cooking) that can be integrated into all aspects of the curriculum. Whether they slice, dice, or add allspice, these actions are appealing, because they contain many activities that help…

Think about making something as basic as hard candy. The ingredients are simple--sugar, water, and flavoring--yet the changes that occur are chemically amazing. Drop by drop, small portions of the syrup placed in ice water indicate how saturated the solution is becoming, until a "crack" sound occurs when the candy is at hard-crack stage, its most…

This article discusses culinary culture in contemporary France, specifically in terms of a culinary system that has four main sectors: creation, production, diffusion and consumption. (CLK)

The brochure briefly describes approximately 50 cookbooks and related materials appropriate for use with special populations. For most entries, title, author, source, price, and a brief description are provided. Entries include general cookbooks, large print and Braille cookbooks, cookbooks for special diets, cookbooks for special conditions,…

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…