A Taste of India:
A unit plan for an exploration of the staple spices and ingredients of Indian Cuisine.
By Reid Anderson (andersonr at easternct dot edu)
| Topic | Meats and Vegetables |
Objectives |
- Students will learn the most common meats and vegetables of Indian Cuisine. - Students will gain an understanding of the cultural influences on the use of various meats and vegetables. |
| Materials | - Examples of the vegetables (and coconuts) that are not likely to be already known by the students. |
| Procedure | This lesson is a more traditional lecture-based one. The teacher can use a series of computerized slides with key concepts and photos of Indian dishes using the meats and vegetables being discussed. The lecture should also include a discussion of the religious influence (Islam and Hindu) on meat choices (Pork and Beef, respectively). Also, coconut should be highlighted as a very common ingredient (in its many forms) in Indian Cuisine. Along with the computerized slides, the teacher should incorporate a "hands-on" sampling of several vegetables and the many forms of coconut. |
| Assessment | A less formal verbal quiz can be performed by simply reviewing the material after the presentation and asking students to identify the vegetables, the religious influences on meats, and the ways coconut can be used. The teacher should keep a mental recording of the level of understanding of the class as a whole and of each student, and record it quickly after class before it disappears from the teacher's memory. |