Keywords: Food (102)

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East Asian Cultures: From Zen to Pop, Fall 2005

East Asian Cultures: From Zen to Pop, Fall 2005

Examines traditional forms of East Asian culture (including literature, art, performance, food, ... (more)

Examines traditional forms of East Asian culture (including literature, art, performance, food, and religion) as well as contemporary forms of popular culture (film, pop music, karaoke, and manga). Covers China, Japan, Korea, Taiwan, and Hong Kong, with an emphasis on China. Attention given to women's culture. The influence and presence of Asian cultural expressions in the US are also considered. Use made of resources in the Boston area, including the MFA, the Children's Museum, and the Sackler collection at Harvard. Taught in English. (less)

Subject:
Humanities
Social Sciences
Material Type:
Full Course
Homework and Assignments
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Anonymous
Emma
Teng
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Eating & Exercise

Eating & Exercise

How many calories are in your favorite foods? How much exercise would ... (more)

How many calories are in your favorite foods? How much exercise would you have to do to burn off these calories? What is the relationship between calories and weight? Explore these issues by choosing diet and exercise and keeping an eye on your weight. (less)

Subject:
Mathematics and Statistics
Science and Technology
Material Type:
Activities and Labs
Interactive
Simulations
Collection:
PhET Interactive Simulations
Provider:
University of Colorado at Boulder
Author:
Adams, Wendy
Benay, Franny
Perkins, Kathy
Podolefsky, Noah
Reid, Sam
Semsar, Kate
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The Ecology of Your Skin 3: The Body Food Connection

The Ecology of Your Skin 3: The Body Food Connection

In The Ecology of Your Skin 3: The Body Food Connection, students ... (more)

In The Ecology of Your Skin 3: The Body Food Connection, students perform an exploration of bacteria in milk to see how they can get cheese-like results from body bacteria. This is extended to explorations and discussions on traditional and ethnic cuisines and the importance of bacteria in creating the distinctive aromas and flavors. (less)

Subject:
Science and Technology
Material Type:
Lesson Plans
Teaching and Learning Strategies
Collection:
Science Netlinks
Provider:
AAAS
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Exploratorium Online

Exploratorium Online

This site features dozens of online learning activities and exhibits. Make a ... (more)

This site features dozens of online learning activities and exhibits. Make a mold terrarium, pinhole projector, telescope, or hair hygrometer. Explore the brain, biodiversity, Antarctica, DNA, frogs, structures, or illusions. Learn about magnetism, electricity, motors, eyeballs, perception, Mars, chocolate, seasonings, or the science of cooking, sports, and music. Search over 3,000 photos and movies. Watch webcasts of science demonstrations by teachers. (less)

Subject:
Science and Technology
Material Type:
Activities and Labs
Collection:
Exploratorium
Provider:
Exploratorium
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Exploring the Food Guide Pyramid

Exploring the Food Guide Pyramid

Students will learn the 6 groups of the Food Guide Pyramid. Students ... (more)

Students will learn the 6 groups of the Food Guide Pyramid. Students will become familiar with how foods are categorized within the Pyramid. Students will also become familiar with serving sizes. (less)

Subject:
Social Sciences
Material Type:
Lesson Plans
Collection:
LEARN NC Lesson Plans
Provider:
University of North Carolina at Chapel Hill School of Education
Author:
Elizabeth Carswell
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Expository Writing - Food for Thought: Writing and Reading about Food and Culture, Fall 2005

Expository Writing - Food for Thought: Writing and Reading about Food and Culture, Fall 2005

Civilization is mostly the story of how seeds, meats, and ways to ... (more)

Civilization is mostly the story of how seeds, meats, and ways to cook them travel from place to place. - Adam Gopnik, "What's Cooking" "A significant part of the pleasure of eating is in one's accurate consciousness of the lives and the world from which food comes." - Wendell Berry, "The Pleasures of Eating" If you are what you eat, what are you? Food is at once the stuff of life and a potent symbol; it binds us to the earth, to our families, and to our cultures. The aroma of turkey roasting or the taste of green tea can be a portal to memories, while too many Big Macs can clog our arteries. The chef is an artist, yet those who pick oranges or process meat may be little more than slaves. In this class, we will explore many of the fascinating issues that surround food as both material fact and personal and cultural symbol. We will read essays by Chang-Rae Lee, Francine du Plessix Gray, M. F. K. Fisher, Anthony Bourdain, and others on such topics as family meals, the art and science of cooking, fair trade, eating disorders, and food's ability to awaken us to "our own powers of enjoyment" (M. F. K. Fisher). We will also read Eric Schlosser's Fast Food Nation and view one or more films or videos as a class. Assigned essays will grow out of memories and the texts we read, and will include personal narratives and essays that depend on research. Workshop review of writing in progress and revision of essays will be an important part of the course. (less)

Subject:
Humanities
Social Sciences
Material Type:
Full Course
Homework and Assignments
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Boiko, Karen
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Farmers' Agribusiness Training Course: Module 1 Supplementary Reading. Agricultural Extension in Kenya: Practice and Policy Lessons

Farmers' Agribusiness Training Course: Module 1 Supplementary Reading. Agricultural Extension in Kenya: Practice and Policy Lessons

The objective of this study is to assess the range of alternative ... (more)

The objective of this study is to assess the range of alternative food crop and livestock extension services currently operating in Kenya. The study highlights five important findings: (1) private extension provision is generally skewed towards high agricultural potential regions and high-value crops. Remote areas and poor producers, especially those growing low-value crops with little marketable surplus, are poorly served. Non-profit private providers are targeting them, but their reach is limited. (2) Since public resources for extension are very constrained, it may make sense for public extension not to duplicate or overlap in the same areas that are being served more efficiently by commercial and non-profit systems. This would leave more public resources for concentrating extension services for farmers in areas that are remote and poorly served by the commercial systems. (3) However, the commercial and non-profit extension systems benefit from the presence of the public extension service- they rely on public extension workers for training and appropriate management advice. So even if the public extension system was to withdraw to the more remote areas where private extension is unprofitable, it may be appropriate to institute some type of commercial contracting of public extension system staff so that the latter can impart needed skills and capacity building to the non-public extension systems. (4) The government should consider contracting the private sector to offer extension services in the disadvantaged regions. Contracting out extension services makes it possible to take advantage of all of the talent and experience existing in the field but does not eliminate a government role which, in addition to funding, ensures quality assurance, oversight, and provision of training and information to contracted services providers. (5) The weight of evidence suggests, in most cases, that private extension is not a substitute for public extension and the public sector should fund extension significantly but in ways that do not duplicate services already being provided by sustainable alternative extension providers. (less)

Subject:
Business
Science and Technology
Social Sciences
Material Type:
Case Study
Readings
Collection:
OER Africa
Provider:
Egerton University: Tegemeo Institute of Agricultural Policy and Development
Author:
Jayne, TS
Muyanga, Milu
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The Fish Trade

The Fish Trade

The purpose of this lesson, from Science NetLinks, is to examine the ... (more)

The purpose of this lesson, from Science NetLinks, is to examine the interdependence of global trade in the context of the economic and social aspects of fisheries and aquaculture. When studying global interdependence within a science literacy context the purpose is not to promote any particular view of how nations should work together or to suggest what the balance between national interests and global ones should be for the United States or any other nation. Rather, students need to become aware of the growing number of ways in which each nation is part of a larger political, economic, military, environmental, biological, and technological system. (less)

Subject:
Science and Technology
Social Sciences
Material Type:
Lesson Plans
Teaching and Learning Strategies
Collection:
Science Netlinks
Provider:
AAAS
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Fluentfuture Language Exchange (Review)

Fluentfuture Language Exchange (Review)

Fluentfuture is a community-based language exchange platform that allows learners to contact ... (more)

Fluentfuture is a community-based language exchange platform that allows learners to contact each other for language exchange, tutoring, or support. Users can also pay for lessons via Skype by a teacher accredited by fluentfuture. The Arabic portion of the database offers a total of 110 videos, vocabulary flash cards, Word documents, and modules focused on dialogues between individuals describing their families, friends, pet, and themselves. (less)

Subject:
Humanities
Social Sciences
Material Type:
Activities and Labs
Assessments
Interactive
Reference
Resource Review
Video Lectures
Other
Collection:
Arabic Language Learning
Provider:
Fluent Future Ltd.
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Fluentfuture Language Exchange (Review)

Fluentfuture Language Exchange (Review)

Fluentfuture is a community-based language exchange platform that allows learners to contact ... (more)

Fluentfuture is a community-based language exchange platform that allows learners to contact each other for language exchange, tutoring, or support. Users can also pay for lessons via Skype by a teacher accredited by fluentfuture. The Arabic portion of the database offers a total of 110 videos, vocabulary flash cards, Word documents, and modules focused on dialogues between individuals describing their families, friends, pet, and themselves. (less)

Subject:
Humanities
Material Type:
Activities and Labs
Assessments
Interactive
Resource Review
Video Lectures
Other
Collection:
Open Author Resources
Author:
CLASSRoad Admin
Fly with Arabic: Unit Three (I Only Like Healthy Food)

Fly with Arabic: Unit Three (I Only Like Healthy Food)

Authored by Belal Joundeya, Fly with Arabic: Unit Three (I Only Like ... (more)

Authored by Belal Joundeya, Fly with Arabic: Unit Three (I Only Like Healthy Food) features a variety of language-learning lessons tied together by fun themes related to dietary customs, including food, drink, and the concept of eating healthy. The unit focuses on the acquisition of listening, reading, writing, and speaking skills, as well as knowledge of Arabic cultures and history. Unit three is the third chapter in the "Fly with Arabic" series, which is comprised of a total of eight units, each containing several lessons, including fill-in-the-blank exercises, open-ended writing practice, and word-matching games, that seek to reinforce specific learning outcomes, such as oral and written production, writing, and reading. Additionally, brief cultural drills are included in each unit, and are designed to add a cultural dimension to each unit's language activities. All units also contain self- assessment checklists to help monitor and measure the learner's progress during the unit. In summary, through using a number of drills to produce vocabulary, grammar, reading, writing, and speaking skills, including pictures, word-matching games, open-ended writing practice, and fill-in-the-blank exercises, the "Fly with Arabic" series seeks to connect all phases of Arabic-learning into one comprehensive package. (less)

Subject:
Arts
Material Type:
Activities and Labs
Assessments
Games
Homework and Assignments
Images and Illustrations
Teaching and Learning Strategies
Collection:
Open Author Resources
Author:
CLASSRoad Admin
Food Packaging

Food Packaging

This lesson focuses on how food packages are designed and made. Students ... (more)

This lesson focuses on how food packages are designed and made. Students will learn three of the main functions of a food package. They will learn what is necessary of the design and materials of a package to keep food clean, protect or aid in the physical and chemical changes that can take place in a food, and identify a food appealingly. Then, in the associated activity, the students will have the opportunity to become packaging engineers by designing and building their own food package for a particular type of food. (less)

Subject:
Mathematics and Statistics
Science and Technology
Material Type:
Activities and Labs
Lesson Plans
Collection:
TeachEngineering
Provider:
TeachEngineering
Author:
Chloe Mawer
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Food Preservation

Food Preservation

In this lesson, from Science NetLinks, students' attention is drawn to the ... (more)

In this lesson, from Science NetLinks, students' attention is drawn to the issue of food spoilage and the different methods that are traditionally used to prolong the freshness of food. Using a number of online resources, they learn about how Chilean fruit and lettuce for salad are carefully harvested, treated, packaged, and transported in refrigerated vessels to maintain their freshness. Students are then introduced to the canning, drying, freezing, and vacuum-sealing processes that are commonly used by food producers and in the home. (less)

Subject:
Science and Technology
Social Sciences
Material Type:
Lesson Plans
Teaching and Learning Strategies
Collection:
Science Netlinks
Provider:
AAAS
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Food Stories Interactive - Food Culture and the UK

Food Stories Interactive - Food Culture and the UK

The Food Stories interactive, designed primarily for KS3 and KS4 citizenship and ... (more)

The Food Stories interactive, designed primarily for KS3 and KS4 citizenship and geography students, traces the amazing changes that have taken place in the UK's food culture over the last century. Play with colourful animations and listen to audio interviews from the British Library Sound Archive to investigate the ways in which food relates to identity, cultural diversity, the environment, technology, farming, shopping, travel and much more. (less)

Subject:
Arts
Humanities
Material Type:
Activities and Labs
Other
Collection:
British Library
Provider:
British Library
Author:
British Library
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Food and Culture, Spring 2011

Food and Culture, Spring 2011

Explores connections between what we eat and who we are through cross-cultural ... (more)

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture. (less)

Subject:
Humanities
Social Sciences
Material Type:
Full Course
Homework and Assignments
Lecture Notes
Readings
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Paxson, Heather
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Food and Power in the Twentieth Century, Spring 2005

Food and Power in the Twentieth Century, Spring 2005

In this class, food serves as both the subject and the object ... (more)

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques -- drying, freezing, canning, salting, etc -- that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history? (less)

Subject:
Science and Technology
Social Sciences
Material Type:
Full Course
Homework and Assignments
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Fitzgerald, Deborah
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Foods of African Countries

Foods of African Countries

Students study the foods of African countries. In doing so, they learn ... (more)

Students study the foods of African countries. In doing so, they learn the geographical locations of specific countries on the continent of Africa, the vocabulary of African food products, and the similarities/differences of food grown throughout the various physical terrains and climates of the continent. (less)

Subject:
Social Sciences
Material Type:
Lesson Plans
Collection:
LEARN NC Lesson Plans
Provider:
University of North Carolina at Chapel Hill School of Education
Author:
Barbara Gibson
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Fortified Breakfast

Fortified Breakfast

In this lesson, students will learn that minerals are a necessary part ... (more)

In this lesson, students will learn that minerals are a necessary part of our diet. They will learn that different minerals have different functions in the body. More specifically, they will discover that iron is necessary to carry oxygen around the body. In the associated activity, students will design a process that removes the most iron from the cereal. (less)

Subject:
Mathematics and Statistics
Science and Technology
Material Type:
Activities and Labs
Lesson Plans
Collection:
TeachEngineering
Provider:
TeachEngineering
Author:
Liz Harper
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French I, Fall 2004

French I, Fall 2004

Introduction to French language and culture. Emphasis on the acquisition of vocabulary ... (more)

Introduction to French language and culture. Emphasis on the acquisition of vocabulary and grammatical concepts through active communication. Immediate exposure to authentic French via video sources and printed materials for developing cultural awareness as well as linguistic proficiency. Coordinated language lab program. For graduate credit see 21F.351. (less)

Subject:
Humanities
Social Sciences
Material Type:
Full Course
Homework and Assignments
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Culot, Cathy
Furstenberg, Gilberte
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French II, Fall 2004

French II, Fall 2004

Further development of linguistic proficiency through active communication. Expansion of vocabulary and ... (more)

Further development of linguistic proficiency through active communication. Expansion of vocabulary and completion of the basics of French grammar. Continued exposure to culturally authentic audio and video materials in the classroom and the language lab. Study of short texts. Increased practice in writing. For graduate credit see 21F.352. (less)

Subject:
Humanities
Social Sciences
Material Type:
Full Course
Homework and Assignments
Syllabi
Collection:
MIT OpenCourseWare
Provider:
M.I.T.
Author:
Ceia-Minjares, Laura
Sadock, Johann
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