ERIC Number: ED178666
Record Type: RIE
Publication Date: 1976
Reference Count: 0
Chinese Foods; Teacher's Handbook.
Huang, Joe, Ed.
Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a bibliography are attached. (EB)
Publication Type: Guides - Classroom - Teacher
Education Level: N/A
Sponsor: Office of Education (DHEW), Washington, DC.
Authoring Institution: Chinese Culture Foundation, San Francisco, CA.
Identifiers: California (San Francisco); Ethnic Heritage Studies Program
Note: For related documents see UD 019 938-940