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Thaisen, Jacob – International Journal of English Studies, 2020
The three scribes of a mid-seventeenth-century collection of medical recipes resemble each other in how they have punctuated the recipes, although they did not work simultaneously. They draw on similar repertoires of marks and they mark similar functions, but they do not use the same marks for the same functions. The principal function is the…
Descriptors: Punctuation, Books, Medicine, Vertical Organization
Abilock, Debbie; Williams, Connie – Knowledge Quest, 2014
In this article Debbie Abilock and Connie Williams apply the processes used by a food testing organization that strives to develop absolutely the best recipes for popular dishes, testing each recipe until they arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most fool-proof recipe…
Descriptors: Inquiry, Visual Aids, Graphic Arts, Persuasive Discourse
Spears, Jo Ann – Texas Child Care, 2000
Guides preschool educators through cooking activities that can enhance children's abilities in math, science, social studies, reading, language, motor development, art, music, social skills, and health education. Contains 11 step-by-step instructions, suggested rebus cards, important cooking rules, and recipes to ensure successful cooking with…
Descriptors: Art Activities, Class Activities, Cooking Instruction, Cooks
Wright, Wynn D., Ed. – 1975
This cooking curriculum, issued by the Washington District Early Childhood Council, details specific ways in which language arts, math, science, and social studies may be taught through cooking specific recipes. Cooking activities and recipes are presented for the fall, winter, and spring months, and guidelines are provided for preparing…
Descriptors: Cooking Instruction, Curriculum Enrichment, Curriculum Guides, Elementary School Students
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Herreid, Clyde Freeman – Journal of College Science Teaching, 2019
This column provides original articles on innovations in case study teaching, assessment of the method, as well as case studies with teaching notes. This issue provides a recipe for writing great case studies.
Descriptors: Case Studies, Teaching Methods, Cooking Instruction, Program Development
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McIntyre, Margaret, Ed. – Science and Children, 1983
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)
Descriptors: Cooking Instruction, Early Childhood Education, Elementary School Science, Food
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Rahayu, Poppy Trianti; Putri, Ratu Ilma Indra – Journal on Mathematics Education, 2021
Mathematics learning is associated with 21st-century skills such as communication, collaboration, critical thinking in problem-solving, creativity, and innovation. To help students obtain these skills, a learning project was developed through "Pendidikan Matematika Realistik Indonesia" (PMRI) approach by using fruit salad recipes and…
Descriptors: Mathematics Instruction, Teaching Methods, Junior High School Students, Student Projects
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Geras, Adele – Children's Literature in Education, 1993
Discusses the points of comparison between cooking and writing, between books and food, as they relate to creative writing. Describes how recipe ingredients lists, cooking methods, menus, leftovers, and food presentation all relate to writing. (HB)
Descriptors: Childrens Literature, Creative Writing, Elementary Secondary Education, Food
Donoghue, Mildred R. – 1997
Since the balanced literacy program presently mandated in California makes literature an integral part of the curriculum and leaves even less time for study of the sciences, this annotated bibliography provides some recommended literature together with the science concepts that evolve from those books. The bibliography also offers cooking recipes…
Descriptors: Annotated Bibliographies, Class Activities, Cooking Instruction, Fiction
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Hazzard, Edmund – Science Teacher, 2012
A recipe is a great way to learn about the procedure and the variables (or "ingredients") involved. Cookbooks are comforting and valuable: They're easy to follow, and people know what they'll get. The problem is that cookbook labs end just when things get interesting. The excitement of science is in understanding the discovery and pursuing the…
Descriptors: Heat, Laboratory Experiments, Science Activities, Inquiry
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Partridge, Elizabeth; And Others – Teaching Children Mathematics, 1996
Discusses ways to use cooking to teach kindergartners about science, language, reading, geography, and mathematics, including number sense, numeration concepts, geometric shapes, and measurement skills. Tips on cooking in class and several recipes are given. (MTE)
Descriptors: Cooking Instruction, Interdisciplinary Approach, Kindergarten, Learning Activities
Moffett, Pamela – Mathematics Teaching, 2012
Many learners still struggled to appreciate, and understand the difference between, the concepts of fractions and ratio. This is not just a UK phenomenon, which is demonstrated here by the use of a resource developed by the Wisconsin Centre for Education, in association with the Freudenthal Institute of the University of Utrecht, with a group of…
Descriptors: Student Experience, Foreign Countries, Mathematics Instruction, Mathematical Concepts
Bogrow, Cheryl J. – Instructor, 1980
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)
Descriptors: Childrens Literature, Cooking Instruction, Elementary Education, Interdisciplinary Approach
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Wang, Ching-Yeh; Tsai, Meng-Jung – Asia-Pacific Education Researcher, 2017
The purpose of this study was to explore the relationships between the self-efficacies and the attitudes toward Web-based Recipe Learning (WRL) of 296 culinary college students in Taiwan. Factors of the WRL Self-Efficacy Scale and the WRL Attitudes Scale were identified in this study using exploratory factor analyses. Both scales showed a good…
Descriptors: Foreign Countries, Cooking Instruction, Nutrition Instruction, Web Based Instruction
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Grosser, Arthur E. – Journal of Chemical Education, 1984
Suggests chemistry of cooking and analysis of culinary recipes as subject matter for introducing chemistry to an audience, especially to individuals with neutral or negative attitudes toward science. Includes sample recipes and experiments and a table listing scientific topics with related cooking examples. (JN)
Descriptors: Chemical Analysis, Chemistry, College Science, Cooking Instruction
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