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Foodways of the Río Grande Introduction
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This chapter focuses on the use of chile, wheat, and cooking implements in New Mexico. Different ways of harvesting and cooking with chile and wheat are described in detail. An overview of the Spanish introduction of cooking implements is also provided.
In addition to learning about the essential foods of New Mexico, students will learn how to make tortillas. This activity rewards students by allowing them to eat the "fruit" of their labors. A Spanish vocabulary list is included also. There are suggested activities in math, science, language arts, social studies, and physical education under curriculum integrations. Bibliographies for adults and children and links to WWW sites about comidas de Nuevo Mexico are at our reference desk.
Note: While the standards listed below are definitely addressed in this lesson, we encourage the teacher to refer to the current standards and see how more may apply. The teacher may also need to adapt this lesson according to the grade level he/she teaches to address specific benchmarks. Content Standards Art Education: Standard 3,6,7 |