Three units of study on the American cuisine and regional American foods are provided in this teaching guide designed for use in home economics and world food classes. The first unit focuses on the historical development of the American cuisine and some of its distinguishing features. The second and third units focus on the eastern and western parts of the country, respectively. Each unit generally includes a list of objectives, suggested teacher activities, information sheets, assignment sheet(s) with answer key(s), job sheet(s), transparency masters, and a unit test with answer key. (JH)