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)

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…

This article constitutes a brief history of French cuisine and of its changing status in the cultural and social development of France. (CLK)

Science, health and nutrition, cooking, and social studies activities on the subject of apples are described. (SJL)

Describes a speech unit in which students give cooking demonstrations. (DD)

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,…

Intended to help child care providers show young children how to make healthy food choices, this collection contains standardized recipes and kitchen tips to help providers put together great tasting, nutritious meals that will appeal to young children. The recipe instructions are geared for groups of 25 and 50, and have been tested for product…

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)

Suggests setting up a cooking center in the elementary classroom. Presents a rationale for using cooking-related activities and recipes with language activities, and lists children's books concerning apples, gingerbread, donuts, and pretzels. (SJL)

A survey of 500 California secondary foods teachers (172 responses) indicated their understanding of microwave cooking principles and techniques and positive attitudes toward microwave cooking and safety. A majority used microwave instruction in their classrooms, although many indicated a need for ovens and microwave educational materials. (SK)

Discusses how the concept of fractions can be taught to elementary school students through the measurements needed in cooking, and through the use of eighth-, quarter-, and half-notes in music. (BB)

Purpose: To outline the reasons for staff shortages in the UK catering industry and then to decide if further training could help to address these issues. Design/methodology/approach: The objectives have been achieved by examining the training provisions at a college, and then asking the students, their training staff, employers and employees…

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…

Because third-grade students had difficulty following directions and completing sequencing activities, the Pascoag Grammar School (Rhode Island) developed an instructional program of cooking and cooking-related activities for implementation during the school year. This publication, which documents the instructional strategy, consists mainly of 15…

This manual presents a method of teaching cooking to nonreaders. The language of the method consists of visual symbols, such as drawings of bowls, spoons, and ingredients, and color. The "Simply Great" method consists of three basic formats: the one-step booklet, the full-page format, and the simply written for the student with some…