ERIC Number: ED173216
Record Type: RIE
Publication Date: 1977
Reference Count: 0
Ethnic Heritage Studies: Ethnic Heritage Foods. Experimental Unit.
Designed to foster communication across intercultural/ethnic lines, this teaching guide focuses on ethnic foods and their influence on and contributions to America's eating habits. It is part of the Louisville Area Ethnic Heritage Project described in ED 150 043. The objective of this unit is to develop a knowledge and an appreciation of the food heritages of six ethnic groupings: Northern Europe, Southern Europe, Afro-American, Middle and Far East, Kentucky, and Latin America. The guide includes a pretest, six behavioral objectives accompanied by instructional strategies and facilitating materials, and six worksheets asking questions about Afro-American, Japanese, British, Chinese, French, German, Italian, Latin American, and Scandinavian foods. Also included are recipes, the key to the pretest, a posttest, a checklist of foods sampled and the student's feelings about those foods, and a bibliography of resources and materials. The unit can serve as a supplement to home economics courses, with a suggested time period of two or three weeks. (Author/CK)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Bureau of Postsecondary Education (DHEW/OE), Washington, DC. Div. of International Education.
Authoring Institution: Louisville Univ., KY. School of Education.; Jefferson County Public Schools, Louisville, KY.; Heritage Corp. of Louisville and Jefferson County, KY.
Identifiers: Ethic Heritage Studies Program Act
Note: For related documents, see ED 150 043 and SO 011 776-786