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Showing 136 to 150 of 265 results Save | Export
Sanderson, Diane – Adults Learning, 2008
In this article, the author reports on a project which is teaching young parents, most of them from disadvantaged backgrounds, the skills they need to shop and cook healthily on a tight budget. In 2006, the Food Standards Agency (FSA) commissioned the National Federation of Women's Institutes (NFWI) to run "Let's Cook!", a three-year…
Descriptors: Disadvantaged, Early Parenthood, Parent Education, Daily Living Skills
Ditzler, Carmen – Pathways: The Ontario Journal of Outdoor Education, 1994
Provides ideas about how to add variety, flavor, texture, and nutrition to outdoor meals by dehydrating food and using it on camping trips. The goal is to prepare nutritious and appealing meals without spending a lot of money on commercially dehydrated or freeze-dried foods. Includes instructions for rehydrating foods. (LP)
Descriptors: Camping, Cooking Instruction, Food, Nutrition
Johnson, Georgia – Teacher, 1981
This learning center for six- and seven-year olds presents language, math, science, and study skill activities about peanuts. (SJL)
Descriptors: Cooking Instruction, Food, Learning Centers (Classroom), Primary Education
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Parker, Kerry; Vollmer, Michael – Physics Education, 2004
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…
Descriptors: Physics, Science Education, Teaching Methods, Cooking Instruction
Miller, Dorcas S. – 1976
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…
Descriptors: Camping, Cooking Instruction, Food, Nutrition
Freeman, Judy – Instructor, 1993
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)
Descriptors: Book Reviews, Cooking Instruction, Cultural Awareness, Elementary Education
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Phillips, Sharon K.; Duffrin, Melani W.; Geist, Eugene A. – Science and Children, 2004
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…
Descriptors: Science Instruction, Teaching Methods, Food, Cooking Instruction
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Clark, Priscilla P. – French Review, 1975
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)
Descriptors: Cooking Instruction, Cooks, Cultural Activities, Cultural Awareness
Kane, Tony – 1980
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…
Descriptors: Asian Studies, Chinese Culture, Cooking Instruction, Food
Asmussen, Patricia D. – 1973
The spiral-bound collection of 156 simplified recipes is designed to help those who prepare food for groups of children at day care centers. The recipes provide for 25 child-size servings to meet the nutritional needs and appetites of children from 2 to 6 years of age. The first section gives general information on ladle and scoop sizes, weights…
Descriptors: Cooking Instruction, Day Care, Dietetics, Early Childhood Education
Reiner, Marian – Teacher, 1976
What foods simmered in Colonial cooking pots? What flavorful odors filled the dimly lit kitchens of early America? Through cooking children had the opportunity to hold, feel, sample and savor this period in history. (Author/RK)
Descriptors: Colonial History (United States), Cooking Instruction, Elementary School Students, Food
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Tudor, Dean – RQ, 1973
This is a commonsense guide to cooking, cooking equipment and cookbooks. Sections include picking a cookbook, how recipes are organized and a list of reference books about cooking and food. (29 references) (DH)
Descriptors: Books, Cooking Instruction, Cooks, Food
Albyn, Carole Lisa; Webb, Lois Sinaiko – 1993
This cookbook contains 337 recipes from 122 countries. A special effort has been made to include as many recipes as possible from countries in Africa, the Middle East, the Caribbean, and Latin America. The book is arranged geographically, with recipes arranged by continents or regions. Countries with similar cooking traditions appear together.…
Descriptors: Cooking Instruction, Cultural Awareness, Elementary Secondary Education, Food
Gurnoe, Katherine J.; Skjervold, Christian, Ed. – 1974
Presenting some 60 to 70 Native American recipes, this document includes a brief introduction and a suggested reading list (15 citations related to American Indian foods). The introduction identifies five regional Native American cuisines as follows: in the Southwest, peppers and beans were made into chili, soups, guacamole, and barbecue sauces by…
Descriptors: Adult Education, American Indians, Cooking Instruction, Cultural Background
Vannan, Donald A. – Instructor, 1980
Presents four science lessons based on food preparation: building an electric hot dog cooker; examining a microwave oven; discovering why popcorn pops; and making soda pop. (SJL)
Descriptors: Cooking Instruction, Elementary School Science, Food, Integrated Activities
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