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Food & Culture II - Mini Unit

Item #: LZ-1105
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Description 

Food ways of different cultural and religious groups in the U.S. are covered. Students learn about the staple crops, foods, spices, herbs, cooking techniques, and cultural aspects of meal preparation and consumption in Asia, the Mediterranean, the Caribbean, and India. At the end of the unit students will be able to: understand that food choices depend upon many factors, describe the foods, seasonings and cooking techniques commonly used in the Asian, Mediterranean, Indian, Latin American and Western diet, understand that diet plays a large part in chronic disease development, and describe a healthy pattern of eating they would like to follow. Appropriate for grades 6-12.
Copyright: 2001

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