Home Plan - [GR2-L7-U1-LC1-23 Foods Around the World]

The document provides a comprehensive overview of different food cultures around the world and their significance. It begins by focusing on reading strategies and the topic of African cuisine, delves into European and Asian culinary specialties, and ends with the discovery of chocolate in Mexico, influences of foreign rule on cuisine, and a glimpse into the diverse food culture in the United States. Overall, it emphasizes developing critical reading skills alongside an appreciation for the unique foods and flavors found in various regions globally.

Contents

• Pages 1—24: Reading strategies lesson.
• Pages 25—44: European & Asian specialties.
• Pages 45—56: Chocolate in Mexico

This section of the document provides tips and guidelines for a lesson focused on reading strategies related to making connections to prior knowledge, distinguishing fact from opinion, and learning new vocabulary words. It includes learning objectives, words to know, focus questions, and interactive activities for students. The document also introduces the topic of different foods around the world, with a specific focus on African cuisine. Additionally, it discusses signal words for facts and opinions, providing examples and practice exercises for students to differentiate between the two. The section aims to engage students in learning about diverse food cultures and developing critical reading skills.

This section of the document discusses the culinary specialties of various countries in Europe. It mentions that Russia is known for hearty stews and borscht, Italy for pasta, fish, cannoli, and olives, France for cheeses, buttery sauces, and escargots, England for unique dishes like kidney pie and bubble and squeak, and Spain for spicy flavors, tapas, and serrano ham. Each country has its own distinct food culture and popular dishes. Additionally, there are references to special foods in the Asia region, such as curry in India, diverse dishes in China, and sushi in Japan. The emphasis is on the unique foods and flavors found in different regions across Europe and Asia.

The section describes the discovery of chocolate in Mexico, tracing its origins back to the Aztecs who used cacao beans to create a bitter chocolate drink. It mentions how Mexico was under foreign rule by Spain and France, which influenced the cuisine in the region. Additionally, it highlights the presence of elegant restaurants serving French-style cuisine in larger Mexican cities today. The document also briefly touches on the variety of food available in the United States, emphasizing regional favorites such as cioppino in coastal areas and wild game recipes in mountainous regions. Finally, it concludes by encouraging exploration of different cuisines as a way to learn about various cultures.