Chapter: 
4
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Resources

ESYB Curriculum
Fried Rice
In this seventh-grade humanities lesson, students make Vegetable Fried Rice and learn about the agricultural innovations during the Song Dynasty in China that led to a surplus of rice and resulted in major cultural, technological, and scientific developments.
Grade: 
7
Progression:
1 of 9
Standards:
Aligned
ESYB Curriculum
Black-Eyed Pea Stew and the Columbian Exchange
In this seventh-grade humanities lesson, students prepare a Black-Eyed Pea Stew and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
Grade: 
7
Progression:
3 of 9
Standards:
Aligned
ESYB Curriculum
Three Sisters Tacos
In this seventh-grade humanities lesson, students make corn tortillas, beans, roasted squash, and cabbage slaw. They learn about the different agricultural techniques utilized by the Maya, Aztec, and Inca civilizations, including companion-planting corn, beans, and squash.
Grade: 
7
Progression:
4 of 9
Standards:
Aligned
ESYB Curriculum
Tortilla Scramble with Roasted Potatoes
In this seventh-grade humanities lesson, students prepare a Tortilla Scramble with Roasted Potatoes and are introduced to the Reflection Cards as a means of identifying and practicing the kitchen skills utilized in their culminating lesson: the Iron Chef Challenge.
Grade: 
7
Progression:
5 of 9
Standards:
Aligned
ESYB Curriculum
Udon Noodle Soup
In this seventh-grade humanities lesson, students make the broth and a variety of toppings for udon noodle soup. They learn how to make a simple stock from scratch, practice their knife skills, and coordinate timing as a group to complete a variety of recipes at the same time.
Grade: 
7
Progression:
6 of 9
Standards:
Aligned
ESYB Curriculum
Maki Sushi
In this seventh-grade humanities lesson, students make maki sushi and focus closely on their knife skills and on displaying their food artfully. This is the third in the five-lesson series leading up to Iron Chef, the culminating challenge of the seventh-grade kitchen experience.
Grade: 
7
Progression:
7 of 9
Standards:
Aligned
ESYB Curriculum
Iron Chef
In this seventh-grade creative assessment, students work in groups to plan and prepare a meal using a surprise set of ingredients without adult help.
Grade: 
7
Progression:
9 of 9
Standards:
Aligned
ESYB Curriculum
Spaghetti with Pesto, Ricotta Cheese, and Quick Tomato Sauce
In this eighth-grade humanities lesson, students prepare spaghetti with pesto, ricotta cheese, and a quick tomato sauce. Students discuss the theme of seasonality, and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook.
Grade: 
8
Progression:
1 of 10
Standards:
Aligned
ESYB Curriculum
Spring Rolls
In this eighth-grade humanities lesson, students make fresh spring rolls and create their own dipping sauces.
Grade: 
8
Progression:
2 of 10
Standards:
Aligned
ESYB Curriculum
Eggs and Potatoes with Homemade Ketchup and Herb Tea
In this eighth-grade humanities lesson, students make potatoes, eggs, herb tea, and homemade ketchup.
Grade: 
8
Progression:
3 of 10
Standards:
Aligned
ESYB Curriculum
Debate Plate: Introduction to Food Systems and Choices
In this 8th grade humanities lesson, students read and discuss an article about the Mandela Foods Cooperative (MFC), a small community-run grocery store in West Oakland.
Grade: 
8
Progression:
4 of 10
Standards:
Aligned

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