This teaching guide focuses on the Northern European food heritage. It is part of the Louisville Area Ethnic Heritage Studies Project described in ED 150 043. The materials are designed to foster communication across intercultural/ethnic lines. The objective of this unit is to gain familiarity with and appreciate foods from Scandinavia, the Soviet Union, the Netherlands, the Balkans, Germany, Poland, Belgium, Switzerland, and France, noting cultural, historical, social, and religious influences on foods. Planned as a supplement for a gourmet foods course, suggested time allotment is one week. The guide includes a pretest, five behavioral objectives accompanied by instructional strategies and facilitating materials, and three worksheets asking questions about Scandinavian, Russian, and German cooking. A posttest, key to the pretest, and bibliography of resources and materials conclude the unit. (Author/CK)