Sushi, anime, Hello Kitty Đ these are a few of the most well-known products that have become symbolic of Japan. However, sushi is a delicacy and therefore not something that most Japanese eat daily, the popularity of anime varies across the country, and not everyone is a zealous Hello Kitty fan. The purpose of these activities, then, is to go beyond the stereotypes often associated with these popular products and examine aspects of Japanese culture that reveal fundamental values in Japanese society. Specifically, the primary sources chosen here all reflect careful attention to detail and presentation as well as efficient, thoughtful, and creative use of limited time and space. The classroom activities that go along with the primary sources have been designed to help young students recognize similarities and differences between Japanese culture and their own.
Using various reading strategies and resources, students explore the issue of food waste. They also create persuasive arguments and blog posts examining this topic.
This online lesson provides perspectives from Native American community members, images, objects, and other sources to help students and teachers understand the efforts of Native Nations of the Pacific Northwest to protect and sustain salmon, water, and homelands. Scroll to begin an exploration of the Pacific Northwest history and cultures.
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.
In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.
In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.
This lesson plan is an example of a lesson that is used to teach Food for level II students in LAUSD schools. This lesson was developed by Nada Shaath, and adapted from a unit that was developed by Startalk LA Stars teams.
In this unit, students examine the question: How does access to a specific diet (nutrition) impact human rights? As students explore biological information on how the human body uses food as a source of energy, they will explore the Universal Declaration of Human Rights (UDHR) document, to examine the crucial question of how access to a proper diet is related to a person’s rights.
Ayako Suwa is intent on spreading a new concept of food that evades labels such as gourmet and nutritional. She believes that to eat is to live, but we must taste to truly evolve, and those tastes include happiness, regret, anger and more.