| School:
West Iron County Middle School-87 Students |
| Teachers:
Terri O'Donnell, Lisa Karwoski, Nora
Kneebone, Andrea Malmquist, Carol Walbrink |
| Theme
for the Lesson Week: Investigating different ethnic heritages
through food-creating a collaborative, class recipe book. The recipe
book lesson lasted for about a month, the Architectural Log Cabin
Lesson lasted for a week. |
| Big
Culture Lesson Description: Students investigated their heritage/culture
by discussing their favorite recipes with moms, dads, grandparents,
aunts, uncles, and friends. The students found out the background
of the recipe and from what culture the recipe originally came.
Each student computer-generated a recipe page including the recipe
and a short story of "why" this recipe is special to him
or her. In art class the students designed and created a realistic,
propotional "log cabin" out of coiled paper logs. |
Essential
Questions:
|
What is your favorite food and why? |
| Where
did your favorite food originate (cultural heritage)? |
| What
is the format of a recipe? |
| How
do you write a narrative paragraph? |
|
|
Initiating
Activities: Students discussed their favorite foods in class
and wrote them on the board. They then tried to "guess"
what culture the food was from. The students investigated recipe
books and the teacher read them poems about different types of
foods.
|
| Student
Activities: Investigate recipes through poetry-read aloud. Investigate
recipes in cook books and discuss the format they are written in
and the abbreviations used for measurements. Students began investigating
their favorite food by talking to the person who cooks/bakes it
for them. Students researched the culture/background of the food
using the Internet. Students reported their Internet findings to
the class, orally.. Students wrote a narrative paragraph about their
favorite food, which was edited and then revised in class. Students
computer-generated their recipe page including the recipe--in proper
format-- and a narrative paragraph. Students organized the recipes
in categories and helped in the binding of the recipe boods. In
art class the students drew proportional log cabins on drawing paper--measurements
of length and width; measured sides, roof and added details on paper
which was then cut and constructed into a cabin from logs fabricated
by coiling construction paper around a pencil; glued the coils on
the outside of the cabin along with added details. |
|
Culminating
Activities: Students shared the printed recipe book, "Recipes
to Read, Relish,and Cherish",with their family and friends.
Each student received a copy of the book to keep and treasure.
Students were asked to write a reflective journal on what they
learned about different cultures, food and themselves. Students
brought samples of the recipe they submitted for the class to
taste. Students were given the opportunity to cook/bake some of
the recipes in their Family Living class. The "Log Cabins"
were shared with other students,parents and the community as part
of the West Iron County Student Art Show. All 7th grade students
visited the Iron County Museum and leaned about the heritages/cultures
prevalent in Iron County. While at the Museum, they listened to
stories and songs that related to the cultural representation
of food in this area: pasties, lutefisk, polish sausage and more.
They joined in singing "This Land is Your Land, This Land
is My Land" and "My Darling Clementine." Also,
a docent told stories about the log cabins in Museum Park and
pointed ou thte different ways the logs can be notched for erecting
a cabin.
|
| Assessment:
The written first draft of a recipe, in appropriate form. The written
first draft of their narrative paragraph. Oral presentation to the
class of the cultural background of their favorite food. The computer-generated
recipe page. The completion and publication of the book, "Recipes
to Read, Relish, and Cherish." |
| Criteria
for evaluating student projects/performances: The first draft
of the students writing was assessed using a peer-assessment form.
The published work was evaluated on its professional appearance
and the content of the student's work. |
Community
Resource Contact Information: Contact Person:
Audrey
Ridolphi, Project Director
1001 Seldon Road Apartment #E
Iron River, MI 49935
906-265-2707 audreyr@up.net |
|
Recommended
Resources :
| Any
available recipe books and poems about food. |
|
Connection
to Social Studies Content Strands:
Strand
II, Content standard II, MS Strand I, II
Strand V, Content standard I, MS Strand I
Strand V, Content standard II, MS Strand I,II,III,IV
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