If you’ve ever watched cooking shows or competitions, then you know there are some interesting foods out there; some you’ve heard of before and maybe some you haven’t. So, I’m starting a series called Food Spotlight where I pick an interestingly named food and highlight it as a mini-lesson and lab. The first of the series is “Food Spotlight: Musubi”. Check it out and if you have any interesting foods you’d like me to explore and develop, sent me an email.
In my Exploring Foods class, I try to cover a variety of ethnic and regional foods. Quesadillas are a perfect fit for both Mexican and Southwestern cuisine! In this post, you will find a web-based assignment where students learn more about quesadillas before preparing in the lab.
This Soul, Creole & Cajun Foods lesson, activities and lab is a collaboration of ideas from me and Arlene DeJoy-Meckes (from Teachers Pay Teachers). We teamed up to create this cross-curricular resource as a way to add ethnic diversity to your food classes. There are many teaching possibilities for this as it could be taught as a stand alone lesson, connected to a regional foods unit, when exploring the South, or even as an example of a cultural influence when teaching about food choices.
In the Ethnic Foods class, students study all of the regions of the world. The course begins with “Why do we Eat the Foods we Eat?” This lesson was created to stimulate the ‘investigative minds’ of students, encouraging them to ask questions and seek answers. In the study of American Culture, each region is celebrated with an authentic foods lab. This project was created to get students to understand the influence of other cultures on our own American favorites.
