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French Cuisine in the Classroom: Using Culture to Enhance Language Proficiency
Author(s) -
Abrate Jayne E.
Publication year - 1993
Publication title -
foreign language annals
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.258
H-Index - 49
eISSN - 1944-9720
pISSN - 0015-718X
DOI - 10.1111/j.1944-9720.1993.tb01148.x
Subject(s) - wine tasting , context (archaeology) , class (philosophy) , psychology , ap french language , resource (disambiguation) , pedagogy , food culture , language proficiency , sociology , linguistics , mathematics education , language education , art , history , visual arts , computer science , computer network , philosophy , archaeology , tourism , artificial intelligence , wine
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 habitspermit 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.