Cultures from Different Cultures: Fermented Foods of the World

In this lesson, students will investigate environmental and cultural characteristics of different countries through fermented foods. This lesson uses the mentor text Sandor Katz and the Tiny Wild (published by Readers to Eaters) to introduce fermented foods. Then, students will take part in a jigsaw activity to explore the geographical and cultural backgrounds of foods including sauerkraut, kimchi, tempeh, injera, and douchi. After the jigsaw, students will discuss how geographical similarities and differences impact culture. 

Curricular Connections:

D2.Geo.5.6-8. Analyze the combinations of cultural and environmental characteristics that make places both similar to and different from other places.

CCSS.ELA-Literacy.RH.6-8.7 Integrate visual information (e.g., in charts, graphs, photographs, videos, or maps) with other information in print and digital texts.

Lesson written in partnership with Readers to Eaters.