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School Assignment Guide
Richmond Green Secondary School
Grade 11 Family Studies: Cultural Cooking Show (Unit 3 Culminating Project)
Students will explore cooking techniques, foods, and cultural traditions of world cuisine with a focus on the following:

- The origins and development of diverse food tradtions.
- Ingredients and equipment from a variety of cultures.
- Food-related etiquette in many countries and cultures.
- The influence of other cultures on Canadian food choices and traditions.

Reference Sources
  • CultureGrams (REF 909.83 Cul 2005 v1-4)
  • Edible: An illustrated guide to the world’s food plants (REF 641.303 Edi)
  • The Oxford companion to food (REF 641.3 Dav 2006)
  • Worldmark encyclopedia of cultures and daily life (REF 305.8003 Wor v1-4)
Books
  • Anita Stewart’s Canada: the food, the recipes, the stories (641.5971 Ste)
  • Canadians at table: food, fellowship, and folklore: a culinary history of Canada (394.120971 Dun)
  • Edible Histories, Cultural Politics: Towards a Canadian Food History (394.120971 Edi)
  • Tasting diversity: a celebration of immigrant women and their cooking (641.59 Tas)
  • The Best recipes in the world (641.59 Bit)
  • The Food book: a journey through the great cuisines of the world (641.3 Foo)
  • Things Cooks Love (641.5 Thi)
  • What I eat: around the world in 80 diets (641.3 Men)
Online Databases
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