ERIC Number: EJ461305
Record Type: CIJE
Publication Date: 1993
Reference Count: 0
French Cuisine in the Classroom: Using Culture to Enhance Language Proficiency.
Abrate, Jane E.
Foreign Language Annals, v26 n1 p31-37 Spr 1993
French cuisine offers a valuable resource for creating culture-based contexts for language use in the classroom. Suggestions and ideas are presented for incorporating food-related activities in the French class. (VWL)
Publication Type: Reports - Descriptive; Journal Articles
Education Level: N/A
Authoring Institution: N/A