World Foods. The Flavor of France [microform] / Helen Calhoun and Others
- Bib ID:
- 5367867
- Format:
- Book and Microform
- Author:
- Calhoun, Helen
- Description:
-
- [Washington, D.C.] : Distributed by ERIC Clearinghouse, 1979
- 114 p.
- Summary:
-
This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of salad preferred by the French; state the predominant religion in France), suggested activities for instructor and student, instructional materials (objectives, information sheets, e.g., vocabulary), transparency masters, assignment sheets, tests (multiple choice, matching, and essay), and answer key. Unit 2 also contains three job sheets (making crepes, omelets, and souffles). (CT)
- Notes:
-
- Availability: Midwest Regional Center, State Department of Vocational and Technical Education, 1515 West Sixth Avenue, Stillwater, Oklahoma 74074.
- ERIC Note: For related documents see CE 018 667-669 ; Some pages may not reproduce clearly due to colored background.
- May also be available online. Address as at 14/8/18: https://eric.ed.gov/
- Reproduction:
- Microfiche. [Washington D.C.]: ERIC Clearinghouse microfiches : positive.
- Subject:
- Other authors/contributors:
- Missouri Univ., Columbia. Instructional Materials Lab
- Available From:
- ERIC
- Copyright:
-
In Copyright
You may copy under some circumstances, for example you may copy a portion for research or study. Order a copy through Copies Direct to the extent allowed under fair dealing. Contact us for further information about copying.
Copyright status was determined using the following information:
- Material type:
- Literary Dramatic Musical
- Published status:
- Published
- Publication date:
- 1979
Copyright status may not be correct if data in the record is incomplete or inaccurate. Other access conditions may also apply. For more information please see: Copyright in library collections.
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