Social Studies and/or Science: Chinese Flavors

Summary: This activity is designed to engage students with a component of Chinese Culture and develop observation skills. It does not necessarily support work towards a specific Minnesota Academic Standard; however, it can help develop a classroom culture of engagement with the Trade Mission to China.

Subject Area Focus: Social Studies and/or Science

Educational Level: Teachers may adapt the activity for the various grade levels.

Primary, Intermediate

Intermediate (4-5) Level

Primary (K-3) Level

LEARNING ACTIVITY

Directions

Objectives:

1. To develop awareness of authentic Chinese culture and food.
2. To develop an openness towards exploring new tastes, flavors, and experiences.

Preparation:

• Check you school policy on food tasting and/or bringing food items into class.  If this is allowed, then get permission from the students parents to have students try new foods. Find out about any food allergies your students might have. Find out if any student avoid food for religious reasons, such as pork.
• Shop for various Chinese food items in the ethnic food section of the super market or visit an authentic Asian food store if one is available in your community. Some suggestions might include chow mein noodles, soy sauce, tofu (soy bean curd in refrigerated section), Chinese vegetables, ginger root, candied ginger, lychee nuts, and plum sauce. You could also buy candied ginger in the baking isle or powdered ginger, almond flavor and coconut.  Asian food stores will have additional items such as powdered spices, lotus water or lotus flavoring or lotus candy and other things. Please note that fortune cookies did not originate in China.
• Also purchase saltine crackers (useful for spreadable foods), baggies, paper plates, napkins, and cups.
• Slice small amounts of the food into pieces and place in cups or baggies to pass around.  Spoon a bit of the sauces into a cup. Peel one or two lychee nuts and place in a cup. Peel and slice the ginger root and place in a baggie. Shake powdered spices into baggies.
• Have napkins, saltines, dipping spoons and cups for water ready for the tasting  session of the activity.  You might want to invite a parent helper to class for that lesson.
• Make labels for the food "buffet". Give each food a number as well as the names might be confusing to some children.
• Have children record which foods they touch, smell or taste on a sheet and their general impressions.

Time Required: Two 30 minute classes

Description

Smell, Sight and Texture

Have the class wash their hands before you start. Have the class sit in a circle.

1. Begin the first lesson with an introduction to exploring Chinese food. Tell the children they are not allowed to taste ANYTHING. (This will help reassure those who might not be open to tasting new things.)  Explain that taste and smell are very closely related senses.
2. Pass each baggie around the circle telling the students what it is and how it is used. Invite them to sniff it, feel it through the baggie, and share their reactions. For each food, record the name of the item, a description of it, and student reactions on a giant chart or white board. Or, have students record their reactions on their own or in small groups.

Tastes

Do this part of the activity only if your school policy permits it and if you have cleared it with your students’ parents.

1. Have everyone wash their hands and clean their desks. They should each get a paper plate.  This time have a "Buffet" with each food labeled and numbered. (See the Preparation section above for more detail on preparing the food items.)
2. Working independently or in pairs, students choose four foods and place them at noon, 3:00, 6:00 and 9:00 on the plate.  Have them return to their seats and copy the name/number of each food they picked on a sheet.
3. Have the students observe the food and record (or draw) a description.
4. Have the students taste the food items and record their reactions.
5. Meet as a whole class to discuss the experience. Help children articulate any issues they might have had with trying new foods.

TIPS: Do not let children eat raw ginger. Use the saltines to soak in soy sauce or serve plum sauce.  Have saltines ready in case a child extremely dislikes one food. Tofu has no taste when served alone and is fine to serve raw but normally it is cooked. Students may enjoy peeling their own lychee nuts.

Recipes

Students can explore some of the various online learning resources listed to look at images of Chinese dishes.  Bookmark the sites you want them to explore or create a word document with links  on it from which they can work.

Learning Resources:

A set of links including an introductory article and links for recipes.

http://chineseculture.about.com/library/weekly/topicsub_food.htm

Printable Materials: None

Evidence of Learning: The following product(s) supply evidence of student learning.

• Class and student record sheet.
• Class discussion.

Special Notes

Technology Integration:

Incorporate technology tools and resources in ways that enhance and support teaching and learning.

Have students search and view images and recipes for Chinese dishes via the Internet.

Accommodations

Change the activity to accommodate students with different needs, knowledge and skills.

• Identify any students who are not able to eat pork, or nuts and carefully screen their food choices in lesson two. Have them sit next to you in lesson one so you can skip them as needed when passing baggies around. Talk privately with these children before hand so they understand what exactly not to eat, smell or touch.   If a child has nut allergies do not bring almonds to class unless you check with the parents first.
  
• For students who cannot write well enough to record their reactions, provide them with parent helpers or a partner who can record their thoughts and ideas.

Extensions

Extend students' learning with additional activities.

Have students research the story behind different types of Chinese food.

Sources/Credits: Isabelle Hoag, International Classroom Connection Program

Manager, Minnesota International Center

Entire List of Curriculum Activities