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Japan [microform] : Geography, Cuisine, and Culture / Karen Kay
Bib ID 5503265
Format MicroformMicroform, BookBook
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. 
Subjects Area Studies.  |  Cross Cultural Studies.  |  Cultural Education.  |  Educational Resources.  |  Elementary Secondary Education.  |  Food.  |  Foods Instruction.  |  Foreign Countries.  |  Geography Instruction.  |  Instructional Materials.  |  Japanese Culture.  |  Learning Modules.  |  Nutrition.  |  Food Preparation  |  Japan Japanese Studies Kitchens
Form/genre Guides, Classroom  |  Guides, Classroom
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