Passport to the World!
Every culture has unique foods and customs. We are lucky to live in a multicultural
community, and are able to enjoy many different foods at local restaurants representing
many different cultures. The restaurants however may not serve authentic cultural foods, but rather ‘Americanized’ or
westernized versions to attract the culinary interest of the broader population.
Many of us enjoy foods at home which are normal for each of us, but may not be known to others. Some of the cultural foods we enjoy with our
families have been passed through many generations. We don’t always know the origin of those foods or why we eat specific foods for special family
celebrations.
This is your opportunity to learn more about many cultures, and have the opportunity to try new foods typical of many different regions.
YOUR TASK:
Working in groups of 3-4, decide on one, or a number, of the countries from the world food regions you would like to research. Please check with your
teacher to make sure there is no duplication within the classroom. Create an informative presentation on the country/region of your choosing. This will
be presented to the class the day before your food lab. Part of your presentation/assignment is to also plan the food lab for the week and prepare the
menu/grocery list. Your presentation should be between 15-25 minutes in length.
STEP 1: The Groups
Sign up for the region that you are interested in researching the foods and flavours of and want to be part of preparing the menu for the food lab.
Group #
Region
1
2
3
4
5
6
South Europe- Greece
Group Member
Group Member
Group Member
North America- Mexico
South Asia- Pakistan
East Asia- China
South America- Bolivia
North Africa- Egypt
STEP 2: Choose one World Cuisine:
Africa –
North – Algeria, Egypt, Libya, Morocco, Tunisia, Sudan
South – Botswana, Madagascar, Mauritius, Namibian, South Africa, Zimbabwe
East – Burundi, Eritrea, Ethiopia, Kenya, Somali, Tanzania, Uganda
West – Burkina, Ghana, Ivory Coast, Nigeria, Sierra Leon, Senegal
Central – Cameroon, Congo, Central African Republic
Americas –
North- Mexico
Group Member
Central – Belize, Costa Rica, Salvador, Guatemala, Honduras, Nicaragua, Panama
South – Argentina, Bolivia, Brazil, Chile, Colombia, Cuba, Dominican Republic, Ecuador, Grenada, Guyana, Jamaica, Paraguay, Peru, Puerto Rico,
Trinidad and Tobago, Uruguay, Venezuela
Asia –
Central – Bukharan, Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan
East – China, Japan, Hong Kong, Korea, Mongolia, Taiwan
Southeast – Brunei, Burmese, Cambodia, Singapore, Malaysia, Indonesia, Laos, Filipino, Thailand, Vietnam
West – Arab, Syria, Bahrain, Emirates, Iran, Iraq, Kuwait, Turkey, Yemen, Israel, Jordan, Lebanon
South – Afghanistan, Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan, Sri Lanka
Europe –
North – Estonia, Latvia, Lithuania, Denmark, Finland, Norway, Iceland, Greenland, Lapland
South – Albania, Bosnia, Croatia, Greece, Kosovo, Macedonia, Montenegro, Turkey
East – Belarus, Kazakh, Russian, Ukraine, Armenia, Georgia
Central – Austria, Bulgaria, Czech, Germany, Hungary, Moldova, Polish, Romania, Serbia, Slovenia
STEP 3: Sign up for presentation/lab week
Dates:
Region:
Food:
Group Members:
April 20th/21st
South EuropeGreece
Moussaka
May 4th/5th
North AmericaMexico
Quesadillas
May 18th/19th
South AsiaPakistan
Samosas
May 25th/26th
East Asia- China
Chow Mein
June 1st/2nd
South AmericaBolivia
Alfajores
The Tasks
Topic
Inquiry Question
Task
Requirements
Geographical
Impact
Food Guidelines
Westernized/
‘Americanized’
Local
How do the
What are the
What are the
How do we better
How do the
How do the food
geographical
significant flavours, major factors that understand the
holidays and
guidelines of this
factors affect the herbs, spices and
influence food
people of this
traditions of this
region reflect
food production
foods that
security and
region through
region influence
their cultures?
and accessibility in
influence this
availability in this their food habits? the food culture of
this culture's
culture’s cuisine?
region?
this region?
cuisine?
What are
Westernized
versions of the
foods available in
grocery or
restaurants?
❏
❏
Flavours & Foods
Research the
❏
location,
terrain/landfor
m and climate of
your region
Where is your
country located ❏
geographically?
Show a picture
of the country
on a map and
show its relation
to other
countries.
❏
❏
Research how
the location
affects the
types of foods
grown or
available?
What is the
❏
Food Security
Research the
❏
flavours, staple
foods, unique
cooking
techniques of
❏
that culture
Create a table
or graphic
organizer which
illustrates
unique flavours,
staple foods
and cooking
techniques, and
how the recipes
fit in to those
❏
categories
(agriculture/cro
ps/ staples)
unique to the
country
Develop a 3
Research
climate,
agriculture, and
food availability
Research
poverty
statistics, food
security
programs
available (food
banks) and
analyze food
distribution
through your
country
Based on your
research,
develop 2-3
slides as a
response to
this inquiry
question
Food Habits
❏
❏
❏
❏
Research the
eating patterns,
manners,
serving, dining
etiquette, food
preparation
roles, social
status and
meals, and food
waste found in
this region
Based on your
research,
develop a
response to the
inquiry question
Use images to
create the table
environment or
place settings
for the food lab
Curate a
Holidays &
Traditions
❏
❏
❏
❏
Research how
food is related
to the holidays,
celebrations,
traditions, and
religion of the
region.
How are the
foods related to
agriculture,
staple foods,
herbs and spices
of the region?
Based on your
research,
develop a
response to the
inquiry question
As a group,
develop a
tourist style
advertisement
❏
❏
❏
❏
Research food
guidelines
from the
region.
How do food
guides
compare with
Canada’s
Guidelines to
Healthy
Eating?
Based on your
research,
develop a
response to
the inquiry
question.
As a group,
use images to
compare food
guidelines
from Canada
❏
❏
❏
Research local
restaurants
representativ
e of the
region.
How do menu
items compare
to menu items
typical of the
region;
compare using
websites like
TripAdvisor,
researching
restaurants in
the region you
are
researching.
Consider menu
items for
breakfast,
dinner, and
❏
❏
terrain like in
your country?
How does this
affect what is
grown in this
region?
(Examples:
mountainous,
❏
rocky, hilly, flat,
valleys)
What is the
climate like in
❏
your country?
Note that
geography,
❏
climate and
terrain for a
region are all
interrelated.
How does
climate affect
the types of
foods grown or
available?
course menu
(appetizer, main
dish, side dish,
and dessert)
that responds to
the inquiry
question
Select recipes
that fit the
time constraints
of the class
Change the yield
of the recipe to
serve 4 people
As a group,
prepare a
grocery order
for all items
needed for the
lab; organize
according to
departments in
a grocery store
(produce, meats,
dairy, canned
goods)
collection of
images
accompanied by
descriptions
which support
your response
about food
habits
about the food
culture of the
region with
specific
reference to
holidays and
traditions and
add it to your
slides
Every week/every other week, we will prepare the recipes in class to represent the culture of the region selected.
to the region
with specific
reference to
written
suggestions
on Canada’s
guidelines.
❏
desserts.
Based on your
research,
develop a
response to
the inquiry
question by
including
pictures from
flyers in your
slides
Passport to the World – Summary Sheets!
Country: _________________________
Food & Flavours
What are significant foods/flavours/
herbs/spices used in the culture?
How do recipes selected connect to the
agriculture of the country?
How do cooking techniquest connect to the
culture of the country?
Food Security
Factors Influencing Food Security and
Availability in Region (poverty statistics?)
Community Support Programs available (food
banks)
Equal access/distribution of food issues
throughout the country?
Food Habits
Typical Breakfast, Lunch, Dinner options
Breakfast:
Lunch:
Dinner:
Typical style of serving of meals and table
settings
Etiquette related to meals
Meal preparation roles
Food Waste
Holidays & Traditions
Specific food for holidays, celebrations,
traditions or religious events
●
●
●
How do holiday/traditional foods reflect
agriculture and staples?
Food Guidelines
Unique layout or design of food guidelines
2 Key differences comparing to Canada’s Food
Guide
●
●
●
Westernized/Creolized Menus
2 Similar menu items compared to a restaurant
in Canada
●
●
2 Different menu items compared to a
restaurant in Canada
●
●
Price Comparison – with currency conversion to
compare same dollar values
Passport to the World – Google Slides Template
Cultural Foods Presentation Slide Order & Example
Passport to the World- Evaluation Rubric
HFC3C0
Identification of Traditional Food Recipes for Lab – 11 marks KU
Appetizers, Main Course, Side Dish Dessert
Graphic Organizer/Chart illustrating connection of recipes to flavours,
staples and techniques
Total KU
Food Lab Preparation – 7 marks TI
Effective, organized shopping list provided for food lab
Evidence of proofreading
Total TI
Communication – 7 marks CO
Professionalism – includes introduction
Creativity and effort is evident in food habits images & descriptions
Eye contact, voice level
Evidence of proofreading
Total CO
0 1 2 3 4 5
0 1 2 3 4 5 6
/11
0 1 2 3 4 5
0 1 2
/7
0
0
0
0
1 2
1 2
1 2
1
/7