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Our Food Our Culture
Lesson Plan 1
This lesson will introduce students to traditional New Orleans Cuisine. Students will learn the development and history of Cajun and Creole cuisine.
Objective:
By the end of this lesson students will be able to distinguish between Creole and Cajun cuisine and name at least 5 traditional New Orleans foods
Procedure:
Ask students to list foods they think are traditional New Orleans foods. This can include desserts and sweets such as praline candy and banana foster (see list of New Orleans foods on reference page )
Ask students if they know why the foods are unique to New Orleans and how they came to be unique to New Orleans
Explain to students that traditional New Orleans cuisine such as gumbo, etouffees and red beans and rice comes from two main types of cooking which are Creole and Cajun cuisine.
Discuss with students the history of Cajun and Creole cuisine and give examples of each type. (Cajun and Creole cooking reference page)
Ask students again to list their favorite New Orleans style food
Our Food Our Culture
Lesson Plan 2
This lesson will introduce students to common traditions, themes and motifs found in New Orleans culture such as Mardi Gras and the newly adopted state symbol; the Fleur - de- Lis.
Objective:
By the end of this lesson, students will be able to discuss and recognize New Orleans traditions and motifs commonly seen in New Orleans
Procedure:
Ask students to name family traditions that they do only in New Orleans
Discuss with students when they do these things and why
Explain to students common traditions in New Orleans such as Mardi Gras and Jazz Music
Introduce students to the various adopted state symbols and how they relate to New Orleans culture
Ask students if they can think of anything else that symbolizes New Orleans
Ask students to discuss where they have seen these symbols around the city
Our Food Our Culture
Lesson Plan 3
This lesson will teach students to create an art project that combines the previous two lessons of New Orleans cuisine and New Orleans culture
Objective:
By the end of this lesson students will have created a project that reflects the food and culture of New Orleans.
Materials:
Paper Plate
Dry Red Beans
Dry White Rice
Dry Bay Leaves
Paint and Brushes
Markers
Glue
Fleur de lis motif or any motif that represents New Orleans culture such as Jazz instruments are Mardi Gras masks
Procedure
Distribute paper plate with fleur de lis motif glued to it
Distribute paint and brushes and instruct students to paint the entire paper plate (including the fleur de lis) motif. Instruct students to paint lightly over the fleur- de lis motif so that the outline will still show through the paint.
Instruct students to be creative in decorating the plate around the fleur-di-lis motif
Once the paint has dried, distribute the red beans, rice and bay leaves to students.
Instruct students to outline the motif with glue and to then place the red beans carefully over the glue one by one.
Instruct students to fill in the motif with glue and to then spread dry rice over the glue
After the rice has settled for 1-2 minutes, instruct students to dump the excess rice into the trash
After the glue has completely dried, students can cover the entire plate with a gloss medium to seal the red beans and rice to the plate.
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