From 2008 (4)
The Cuisine of India
Super User Sunday, 02 March 2008 08:35A lesson plan.
By Mary Petersen and Ronald S. Wolf, CCC, CCE
This lesson plan focuses on the history of and cultural influences on Indian cuisine, the topography and climate that affect food production and preparation, key ingredients and foods, cooking methods and common equipment, a focus on culinary regions, and dietary restrictions as dictated by various religions, among other aspects. A handout as an MS Word document is available for download and copying.
Using Food to Teach History and Related Subjects
Super User Tuesday, 01 January 2008 07:57By Bruce Kraig, Ph.D.
This lesson plan teaches history through American regional foodways, as influenced and reflected by geography, ecology and cultural ecology, economics, social science, anthropology and language. The lesson plan, which contains many illustrative recipes, may be downloaded as a PowerPoint presentation from this page.