Chemistry of Cooking

CONTENTS OF CURRICULUM UNIT 17.04.03

  1. Unit Guide
  1. Introduction
  2. Background
  3. African Centered Education
  4. Culturally Relevant Pedagogy
  5. Rationale
  6. Content
  7. Nicolas Appert
  8. Endnotes
  9. Bibliography for Teachers
  10. Bibliography for Students
  11. Classroom Activities
  12. Appendix

Food Preservation: From Edible School Garden to Science Table

James Churilla

Published September 2017

Tools for this Unit:

Endnotes

  1. Asante, Molefi Kete. “Afrocentric Curriculum.” 28
  2. Ibid. 31
  3. Ladson-Billings, Gloria. The Dream-Keepers: Successful Teachers of African American Children. 19
  4. Ibid. 20
  5. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 26
  6. Ibid. 27
  7. “Food Safety.”.
  8. Ibid
  9. “Handwashing: Clean Hands Save Lives.”
  10. Ibid
  11. Greene, Janet, Hertzberg, Ruth, and Vaughan, Beatrice. Putting Food By. 25
  12. “Foodborne Pathogens”
  13. “Reshafim.org.”
  14. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 291
  15. Ibid
  16. Shepard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. 125
  17. Ibid
  18. “Sauerkraut: Bacteria Making Food.”
  19. “Make Sauerkraut: Fermented Foods for Health.”
  20. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 269
  21. McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. 296
  22. “Fresh Preserving, Shop Ball Mason Jars and Home Canning.”
  23. Addi. “Anatomy of a Canning Jar.”
  24. Appert, Nicolas. The Art of Preserving: All Kinds of Animal and Vegetable Substances for Several Years. 9-10

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