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Anselmo, Sandra – Day Care and Early Education, 1975
Offers practical suggestions for using food-related learning activities in an early childhood curriculum, ranging from food tasting to preparations that call for minimal directions and equipment. Included are three recipes. (ED)
Descriptors: Cooking Instruction, Curriculum Enrichment, Early Childhood Education, Food
Dyasi, Rebecca, Comp.; Crane, Louise, Ed. – 1983
This book contains a collection of recipes by African students from various parts of the continent and by others who have lived and worked in Africa. While primarily a cookbook, it also can help refute generalizations and stereotypes about Africa. Part 1, "Cooking in Africa," is designed to give students background information on the…
Descriptors: African Culture, Cooking Instruction, Cultural Activities, Cultural Education

Clark, Priscilla P. – French Review, 1975
This article constitutes a brief history of French cuisine and of its changing status in the cultural and social development of France. (CLK)
Descriptors: Cooking Instruction, Cultural Activities, Cultural Background, Cultural Influences
Darbyshire, Jo – Early Childhood Australia, 2004
The "Everyday Learning" series has been developed to focus attention on the everyday ways in which children can be supported in their growth and development. Many of one's earliest memories are likely to be about time spent in the kitchen. Licking the bowl, setting the table, doing the dishes, chatting about the day, eating a meal,…
Descriptors: Preschool Children, Child Development, Young Children, Learning Activities

McIntyre, Margaret, Ed. – Science and Children, 1983
Provided are recipes (with accompanying questions and activities) designed to help teachers and parents as they explore science and cooking with children. Recipes include those for orange soup, orange milk shakes, and yogurt. (JN)
Descriptors: Cooking Instruction, Early Childhood Education, Elementary School Science, Food
Harvey, Karen D., Comp. – 1991
This collection of recipes is intended to assist teachers in using food in the classroom to enhance the study of Native American people. Several concepts are identified to guide teachers in developing instructional units centering around food as a means of understanding the Native American culture: (1) the impact of physical environment and…
Descriptors: American Indian Culture, Class Activities, Cooking Instruction, Cultural Activities

Stratton, Mary – Montessori Life, 2000
Presents suggestions for integrating food experiences as a positive, sustaining part of the family lifestyle. Focuses on social graces and rituals related to special family meals and gatherings, on using tea parties to integrate family rituals and etiquette, and on family gardening. Describes ways children can participate in food acquisition and…
Descriptors: Child Health, Children, Cooking Instruction, Family Environment

McIntyre, Margaret – Science and Children, 1975
Suggests using food as a resource for the discovery and experimental methods of learning with preschoolers. (BR)
Descriptors: Cooking Instruction, Discovery Learning, Elementary School Science, Food
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…
Descriptors: Competency Based Education, Cooking Instruction, Food, Food Service
Choo, Lehua – 1975
In this short guide, activities are described in five areas: musical instruments, games, canoe building, clothing instruction, and cooking with Hawaiian recipes. All of these activities are designed to help young Hawaiians find out about Hawaii's past. This guide is part of an artifacts kit which contains a few of the many different kinds of…
Descriptors: Clothing, Cooking Instruction, Cultural Activities, Curriculum Guides
Williamson, Sarah; Williamson, Zachary – 1992
This step-by-step guide for children provides a collection of over 150 recipes for breakfasts, lunches, salads, dinners, snacks, and desserts, with an emphasis on safety and creativity. The first chapter gives information concerning kitchen safety, utensils, term definitions, measuring equivalents, cleanup tips and other useful instructions. The…
Descriptors: Activity Units, Cooking Instruction, Cooperation, Elementary Education

Dahl, Keith – Young Children, 1998
Discusses how food preparation activities in the early childhood classroom can facilitate parent participation. Explains how cooking activities can involve reading, math, science, reading, writing, multicultural components, and creativity. They also provide opportunities to foster social skills, independence, and following directions. Suggests…
Descriptors: Class Activities, Cooking Instruction, Food, Learning Activities
Shortridge, Barbara G. – Journal of Geography, 2005
How is the culture of Appalachia conveyed through its foods? Local experts in Appalachian counties were asked to create a hypothetical menu for a meal that was representative of their home region. Fried chicken and ham were the preferred main dishes and dessert selections focused on apple pie and peach or blackberry cobbler. Virtually everyone…
Descriptors: Food, Culture, Geographic Regions, Regional Characteristics
Florida State Univ., Tallahassee. Center for Studies in Vocational Education. – 1985
This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with the market forms of fish, how to clean and portion them, and how to cook them. Illustrated information sheets and learning activities are provided in these…
Descriptors: Competency Based Education, Cooking Instruction, Fishes, Food
Alberta Dept. of Agriculture, Edmonton. – 1983
This Outdoor Cookery manual provides information and instruction on the basic outdoor skills of building suitable cooking fires, handling fires safely, and storing food. The necessity of having the right kind of fire is stressed (high flames for boiling, low for stewing, and coals for frying and broiling). Tips on gauging temperature, what types…
Descriptors: Adolescents, Camping, Cooking Instruction, Food