Culture & Science

TRADITIONAL FOOD AND SCIENCE

This lesson is a key stage 3 or 4 lesson that is 60 minutes long. This was developed as part of a culture day lesson linking science with culture.

Included:
Starter – what are some traditional foods in your culture.
Career link - Food Anthropologist
7 x A3 printout information hunt detailing traditional food, origins and science link of the following:

• British - stilton cheese
• African - Plantain
• Italian - Prosciutto
• German - Sauerkraut
• Polish - Kielbasa
• Chinese - Century Egg
• Japanese - Natto

Content & Presentation slides:

• What is traditional food
• Chemistry - atoms making up molecules inside of food
• Molecules in food
• Food chemistry - chemical reactions rearranging atoms
• pH - acidity and alkaline FOOD LINK
• Enzymes as workers of cells FOOD LINK
• Osmosis definition and FOOD LINK
• Fermentation definition and FOOD LINK
• Anaerobic respiration definition and FOOD LINK

Worksheet on slide 2 and 3 - student exploration

• Scientific keyword definitions
• Tick box table of food in different cultures
• When did these traditional foods originate in history
• Table completion of the scientific process (e.g. fermentation, osmosis etc) and space to write down what it does.

Answers included - Opportunity for Self/Peer Assessment

**PRINT SLIDE 2 TO 3 FOR WORKSHEET
**