Japan [microform] : Geography, Cuisine, and Culture / Karen Kay
- Bib ID:
- 5503265
- Format:
- Book and Microform
- Author:
- Kay, Karen
- Description:
-
- [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1985
- 65 p.
- Summary:
-
These materials are designed as four modules: geography, foods, the kitchen, and culture and are to be used singly or jointly as a unit on Japanese food and culture. Common ingredients of Japanese food, nutritional information, methods of preparation, and illustrations of utensils and eating implements are given in conjunction with cultural aspects of the food choices and cooking methods. Comparisons are made between aspects of Japanese and American foods and culture to demonstrate the similarities or differences they present. Five possible classroom activities which involve the actual preparation of foods are suggested. A list of supply houses, a bibliography, a pronounciation guide, and lists of the contents of the available accompanying artifacts kits of utensils and foods are also given. (PPB)
- Notes:
-
- ERIC Note: Several figures may not reproduce well due to marginal legibility.
- Practitioners.
- Teachers.
- May also be available online. Address as at 14/8/18: https://eric.ed.gov/
- Reproduction:
- Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive.
- Subject:
- Available From:
- ERIC
- Copyright:
-
In Copyright
You may copy under some circumstances, for example you may copy a portion for research or study. Order a copy through Copies Direct to the extent allowed under fair dealing. Contact us for further information about copying.
Copyright status was determined using the following information:
- Material type:
- Literary Dramatic Musical
- Published status:
- Published
- Publication date:
- 1985
Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply. For more information please see: Copyright in library collections.
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