Unit Resources: Semester 2
Preservation Techniques
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 28-35, 104-107, 176
"Farm Anatomy" by Julia Rothman - pages 200-203
Green Beans & Peas
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 40, 61
"Farm Anatomy" by Julia Rothman - pages 78-81
Pumpkins & Squashes
-Sketchable Recommendations from Books:
"Farm Anatomy" by Julia Rothman - pages 76-77
Cows (Meat)
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 102
"Farm Anatomy" by Julia Rothman - pages 36-37, 122-127, 188-189, 199
Blueberries & Raspberries
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 50-51
Corn
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 40, 43, 73
"Farm Anatomy" by Julia Rothman - pages 83
-Reading: "It's Time to Rethink America's Corn System"
Coffee & Tea
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 180-187
Processed Foods
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 205, 200-209, 212-213, 216-221
Pineapples & Mangoes
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - page 45
-Reading: The Brief History of The Pineapple
-Reading: "Mango History"
Eggs
-Sketchable Recommendations from Books:
"Food Anatomy" by Julia Rothman - pages 120-131
"Farm Anatomy" by Julia Rothman - pages 112-117
-Reading: "How Blue Eggs Get Their Color"