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Around the World of Food [microform] : A Curriculum Guide on Foreign Foods / Marcia Beal and Elizabeth Corvi
Bib ID 5307024
Format BookBook, MicroformMicroform, OnlineOnline
Author
Beal, Marcia
 
Online Versions
Description [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1977 
35 p. 
Summary

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of food. It was developed to help broaden the student's knowledge in regard to: (1) Cultural information and influences on foods eaten, (2) new food tastes and experiences in food preparation techniques, and (3) terms, measurements and equivalents of different cultures. Brief generalizations are given about customs, food production, nutrition, and food preparation, (which are identified as factors that affect what people eat). (SH)

Notes

ERIC Note: Part (four book titles) of page 27 and page 32 (suggested culminating activities) will not reproduce well due to light, broken type.

Educational level discussed: High Schools.

May also be available online. Address as at 14/8/18: https://eric.ed.gov/

Reproduction Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive. 
Subjects Cooking Instruction.  |  Cultural Traits.  |  Curriculum Guides.  |  Eating Habits.  |  Food.  |  Foods Instruction.  |  Foreign Culture.  |  Health.  |  High Schools.  |  Home Economics Education.  |  Nutrition Instruction.  |  Teaching Guides.
Form/genre Guides, General.
Other authors/contributors Corvi, Elizabeth, author
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