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Folklife Resources for EducatorsMaterials Related to FoodThere are 7 titles in this list.
Food and Culture, Past and Present in Choctaw Culture Curriculum resources for grades 4-12 that explore the effects of colonization, cultural interaction, and change on the local foodways of the Mississippi Choctaw culture. Topics covered include how food choices are influenced by the geography and ecosystems of a cultural group’s homeland, how cultural celebrations and ceremonies are related to available food resources, and how a group’s ways of obtaining food has changed since European contact. Curriculum suggestions and activities conform to National Standards for English Language Arts, Geography, and History.
Sponsoring Organization: Good Food, Served Right: A Photographic Essay on North Country Food Traditions Teacher resource guide with activities (20 p. PDF) that accompanies an online photographic exhibit of foodways and their traditions in the North Country region of New York State. The curriculum materials can be used for a variety of ages and grade levels. Includes photographs, audio recordings of oral interviews, and background on the food cultures of diverse groups of people who live in the North Country.
Sponsoring Organization: Harvesting: Interrelationships Between Humans and Plants Activities for students in grades 3-12 to introduce them to the field of ethnobotany in order to explore cultural diversity and ethnic traditions. Topics considered include cultural food preferences, the folklore of plants, and the historical relationships that different cultural communities have with plants. For use in social studies, science, and health curricula.
Sponsoring Organization: Iñupiaq Whale Hunt Curriculum resources for grades 5-8 that explore the role of the whale hunt among the Inupiat people along the Chukchi Sea of northern Alaska. Topics covered include how the whale hunt nourishes the Inupiaq people and sustains and builds community. An accompanying video with discussion questions illustrates Inupiaq subsistence hunting and fishing and demonstrates how whaling fulfills many of the nutritional, economic, social and cultural needs of Inupiaq life. Curriculum suggestions can be applied to the areas of social studies, history, language arts, and geography.
Sponsoring Organization: Key Ingredients: America by Food - Teacher's Guide Teacher resource guide with five lesson plans plus handouts for grades 4-12 on the topic of family and local food traditions. Created to accompany an exhibition of the same name developed by the Smithsonian Institution Traveling Exhibition Service (SITES), the materials can also function in a stand-alone capacity. They include research and activity-oriented lessons during which students gather recipes, interview family members, create an exhibition on their state's agricultural history, and examine the effects of the media on their food choices. Lessons focus on the subjects of American Culture, American History, Multiculturalism, and Technology, and address National Curriculum Standards for Social Studies and Health Education. (32 p. PDF)
Sponsoring Organization: Native American Lesson Plan: Someone's in the Kitchen Lesson plan for introducing students to Native American foodways, including information on how to measure ingredients and prepare traditional foods, as well as background on the role of food in Native American culture. Can be used with ESL students. Addresses the Illinois State Board of Education Goals and Standards for Math, Language Arts, and Social Science.
Sponsoring Organization: Ways to the Heart: Food and Foodways in Hawai'i Classroom activities, lesson plans, and background information for the study of Hawaiian foodways, food resources, and the cultural importance of food. Curriculum ideas cover the topics of how food serves as a means for survival, builds community, marks cultural identity, and provides comfort. Materials include links to other web-based resources on the topic. Curriculum suggestions can be used in the teaching of geography, cultural anthropology, and history.
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