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Bibliography

PRINT:

(2005). Better homes and gardens new cook book . (12th ed.). Des Moines: Meredith

Publishing Group.

This cookbook is one of the most popular in America and has been around for many

years. It has a lengthy index of cooking terminology and international cuisine recipes.All recipes are sorted by ingredient type or meal course. It is helpful in finding recipes

relevant to the multi-cultural cuisine requirement of the writing assignment.

Ayers, W. (2001). To teach, the journey of a teacher . New York: Teachers College Pr. This text discusses, from a teacher’s perspective, how to reach students and deliver 

material. Additionally, it describes the journey of one teacher and the challenges he

faced. I referred to it during the conceptualization stage of my unit.

Dabney, J. (2010). The food, folklore, and art of lowcountry cooking. Naperville, Il:Cumberland House.

This cookbook is authored by a James Beard Award winner who gives a lesson onsouthern cooking. He gives a brief history of the area and affect it might have on the dish

followed by the recipe for the highlighted food. This is a great resource for learning

about how certain items and recipes came to the be know as souther.

Feild, R. (1984). Irons in the fire. Marlborough: The Crowood Press.

This is a great resource for the why and how of different cooking styles along with what

type of pot or pan is used for a certain era. It gives a broad view of ,for example, whycast iron and copper pots were used during certain periods. It also gives a breakdown of 

how certain styles of cooking evolved.

Kronowitz, E. L. (2012). The teacher\'s guide to success. (2nd ed.). Upper Saddle River,

NJ: Allyn & Bacon.

Kronowitz provides an excellent look at classroom management, lesson organization,

seating arrangements, intelligence types, special accommodations, and other classroom

objectives. I used this text when researching how to apply classroom instruction styles

and planning to the methods learned in Bridging English.

Lama, D. (2005). The Universe in a Single Atom. New York City, New York.Broadway Books.

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This book will be used as a read for the read-aloud portion of the Physical Science

Lesson. The author has an eloquent way of describing the importance of science inaddition to the importance of utilizing the power that accompanies it in a morally correct

fashion. The author also inspires readers to consider how science affects the world and

demonstrates a great deal of passion. This book will be read to students with hopes that

some of the authors passion, drive, and elegance will inspire students.

McDaniel, R. (2011) An irresistible history of southern food . Charleston, SC: The History

Press.

This is a fantastic book on the history of Southern cooking. It gives a history from

colonialization to modern time through certain food. It gave great information on howcooking methods and available resources affected cooking. It breaks down some of the

classic southern dishes from the beginning.

 Merriam-Webster's collegiate dictionary (10th ed.). (1993). Springfield, MA: Merriam-

Webster

This resource provided widely accepted definitions pertaining to many lessons. Thesedefinitions proved to be to the point and explicit. This was very useful because it gives

students a clear and concise message without confusing them with irrelevant

detains/sidenotes.

Milner, J. O., MILNER, L. F., & Mitchell, J. F. (2011). Bridging english. Boston, MA:

Allyn & Bacon.

This is a terrific text for English teaching methods. I used the text as inspiration for what

types of lessons to plan, how to arrange them, and in defining goals and objectives.

Montanari, M. and Flandrin, J. (1996) Food: a culinary history New York: ColumbiaUniversity Press.

The culture of food and the eating habits of people are entertained in this book on howfood habits evolved. This is a large book that really digs deep into why food and eating

styles have evolved to present day situations. From the earliest known times to

Mcdonalds and beyond.

Ojakangus, B. (2009). Petite sweets: Bite-size desserts to satisfy every sweet tooth.

Portland, ME: Sellers Publishing Company.

This is a dessert book with hundreds of interesting recipes. Many of them are small

enough that students could actually make them in the classroom, but the ingredients in

many are quite lengthy.

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Paston-Williams, S. (1993). The art of dining. London: National Trust Enterprises

Limited.

This book digs in to the societal changes that have been made in cooking. How the

availability of food along with a person social class has affected what they ate and how

they cooked it. It provides another angle for the evolution of cooking.

Rombauer, I. V. S., Becker, M. R., & Becker, E. (2008). Joy of cooking. (75th ed. ed.).Scribner Book Company.

The Joy of Cooking is one of the best known American cookbooks and the recipespresent a diverse example of American cuisine. To accompany the Write-A-Recipe

lesson, this cookbook is a good example of a variety of cooking methods, ingredients,

and dishes.

Solomons, T. (2004). Organic Chemistry. Hoboken, New Jersey. John WileyPublishing.

This resource provided content relating to atoms, molecules and compounds. It explicitly

describes how each differs and how each is related to one another. Graphics were also

provided, which would be shown in class.

Thompson, J. T. (1996). Jump up and kiss me: Spicy vegetarian cooking. (1 ed.).

Berkeley, CA: Ten Speed Press.

This is a vegetarian cookbook with lots of spicy grilling recipes. The recipes are good

inspiration although the text does not provide pictures of the dishes. It is helpful for

finding popular vegetarian ingredients.

ONLINE:

http://inventors.about.com/od/ofamousinventions/a/oven.htm

This is a website devoted to giving a quick history on the evolution of ovens. I used it as

a base source for quickly locating information on different types of ovens. It was nice inthat it was not overloaded with information.

http://en.wikipedia.org/wiki/Oven  

I used this website to gain a deeper understanding of ovens. I also used this website for

its links at the bottom to search for other topic related websites. It was a very useful siteto base my internet searching from.

http://www.history.org/almanack/life/trades/tradefood.cfm  

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This website is from Colonial Williamsburg and talked about cooking during the colonialperiod. It was a great site for information on food and techniques used to cook food

during the early years of our country.

http://www.brighthubeducation.com/social-studies-help/96105-traditional-native-

american-cooking/  

This website gave excellent information on how Native Americans cooked before the

arrival of Europeans. It gave great information of cooking styles, utensils and methods of 

cooking. It was also great for the information on popular dishes and food that wasavailable.

 Alphabetical list of fruits and vegetables. (2008). Retrieved from

http://cookery.newarchaeology.com/vegetables.php  

This is a website devoted to sharing the nutritional content of a wide variety of fruits and

vegetables. I used it as a reference for popular foods that can be used in creating the

student’s recipes.

 Distance learning associates. (n.d.). Retrieved fromhttp://www.distancelearningassociates.com/ENGL 1301 Exercises/A List of Persuasive

Techniques.htm 

This website is from an online distance learning school. They offered a nice guide onexplaining persuasive writing, including the why, where, and how of using persuasive

writing techniques.. I used their templates for discussing persuasive writing in my create-

a-commercial lesson plan.

Food network recipes. (n.d.). Retrieved from http://www.foodnetwork.com 

The Food Network is a cable television network with an accompanying website withthousands of recipes. I used it in gathering recipes for my international cuisine dishes.

Persuasive writing. (n.d.). Retrieved from http://t4.jordan.k12.ut.us/t4/  

This website is from Jordan School District in Utah. I referenced a Persuasive Writing

description guide from their English department. This website offered a comprehensive

list of persuasive writing techniques. I used this website in forming the worksheet to apersuasive writing exercise. The list is made for students and easy to understand.

Sperling, D. (2008). eslcafe.com. In Retrieved fromhttp://www.eslcafe.com/idea/index.cgi?display:1028675430-25901.txt  

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This is a website with a list of popular and commonly used cooking vocabulary verbs. It

is intended for English as a Second Language learners. The word descriptions areconcise and easy to understand. In creating a vocabulary list for writing recipes, this list

works as succinct reference for both teachers and students

TeachEngineering. (2001 March 7).  Mix it Up-Lesson. (2012 April 15).http://www.teachengineering.org/view_lesson.php?url=collection/cub_/lessons/cub_mix/ 

cub_mix_lesson3.xml

This resource provided a great deal of content relating to mixtures and solutions. Its

content was relevant to my lesson, so I was able to extract certain valuable pieces of 

information for my own lesson. It also introduced the importance of students’ ability toapply knowledge and explained reasoning behind certain key aspects of the lesson. This

was a throughout lesson plan that provide to be a good example of how my lesson plan

should look.

MULTIMEDIA:

http://www.youtube.com/watch?v=zoJM-0CmzaU&feature=related  

This website did a great job of showing how difficult it was to cook during the Civil War.It highlighted how cooking was done when there was no permanent cooking station

available. It gives a good explanation on how to cook over an open fire as well as the

attention needed to cook.

http://www.youtube.com/watch?v=jOWpzR0b6Ko&feature=related  

This Website is filmed in Colonial Williamsburg and gives a demonstration of how food

was cooked during colonial times. It has a great working example of how food wascooked and baked in a fireplace in a colonial home of an upper middle class person.

http://maps.google.com /  

I used this basic map service as a way to show students where different cultures who

influenced the south came from. It is convenient to be able to zoom in and out on certainregions of the world. It allows me to show the students how far away countries have

influenced some of their favorite dishes.

Fieri, G. (Performer) (2012). Coast to coast classics [Television series episode]. In Page,D. (Executive Producer), Diners, Drive-ins, and Dives. New York, New York: The FoodNetwork.

Guy Fieri is a chef on The Food Network with a cooking show called “Diners, Drive-Ins,

and Dives.” He travels the country looking for all-American food types. This episode

featured him driving from New York to California looking for interesting diner locations.

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I thought it was useful to the lesson because it opened up the American-dining theme to

recipes from all over the country.

Fieri, G. (Performer) (2012). Comfort food with attitude [Television series episode]. In

Page, D. (Executive Producer), Diners, Drive-ins, and Dives. New York, New York: The

Food Network.

I used this Guy Fieri cooking show episode to inspire what types of dishes would be good

for the American portion of the cooking assignment. I thought about comfort foods, andcame up with the idea for grilled cheese sandwich as the vegetarian choice for the

American style cuisine section. I think students will identify both with the chef (because

he’s currently popular) as well as the types of cuisine. 

Mschwieters 1962. (2011 August 11).  Heterogeneous and Homogeneous Mixtures. 

(2012 April 4th

)

http://www.youtube.com/watch?v=Y49_w5jH_Vc&feature=related

This video demonstrates how to classify mixtures by using real life examples such as

salad and perfume. It is a short video, which will “spice up” a lecture while remainingrelevant and informative.

Ray, R. (Performer) (2012). Bayou sizzle [Television series episode]. In Annino, J.(Executive Producer), The Rachael Ray Show. New York, NY: The Food Network.

This Rachael Ray episode shows the Cajun flavoring of the cuisine in the Bayou of the

American South. This episode shows how the French and Cajun cultures brought about astyle of spicy cuisine in the bayou region. However, I think students will find it easier to

identify an overarching “diner” theme than incorporating multiple geographic regions. 

Ray, R. (Performer) (2012). Boarding pass vienna [Television series episode]. In Annino,J. (Executive Producer), The Rachael Ray Show. New York, NY: The Food Network.

Rachael Ray is a chef on The Food Network with a cooking show called “The Rachael

Ray Show.” This episode aired in April, and she cooked recipes of Italy. I like the

different kinds of recipes from the country and what ingredients she recommends. It was

useful in inspiring which Italian recipes would be good for the teaching assignment.

Third Nye Blind. (2008 Feb 25th,).  Atoms in My Life. (2012 April 11).

http://www.youtube.com/watch?v=Ki_5a15gJYg

This music video contains a thirty second clip featuring a song describing how atoms and

molecules fit into the world. It is funny and catchy, and will be used to catch the

students’ attention and interest. It will also reach students who are more musical inclinedmore effectively than the slideshow.