French Cuisine in the Classroom: Using Culture to Enhance Language Proficiency  

Oleh:

Abrate, Jayne E.

Jenis: Article from Journal - ilmiah internasional
Dalam koleksi: Foreign Language Annals (Full Text; di PROQUEST 2004 - terbaru) vol. 26 no. 1 (1993), page 31-38.
Fulltext: 26_01_Abrate.pdf (609.4KB)

Ketersediaan

Perpustakaan PKBB Nomor Panggil: 405/FLA/26 Non-tandon: tidak ada Tandon: 1

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Isi artikel

French cuisine offers a valuable resource for creating culture-based contexts for language use in the classroom. Situating a food in its historical and social context prior to tasting, following up the experience with a detailed discussion of student reactions, and comparing the situation to other aspects of French or American eating habits permit learners to appreciate more fully the important sensory differences between cultures. This article presents numerous suggestions and ideas for exercises incorporating food-related activities in the French class.

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