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Missouri Univ., Columbia. Instructional Materials Lab. – 1979
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…
Descriptors: American Culture, Answer Keys, Cooking Instruction, Eating Habits
