Breads & Grains Around the World

The boys and girls in Mrs. Holm’s grade 2 class have been learning about the variety of bread and grains that are enjoyed by people around the world.  They have learned the difference between leaven and unleavened bread.  They have also seen and tasted the similarities among the different cultures within their own classroom.  They started by being introduced to bannok, enjoyed by the indigenous people of British Columbia.  They learned that it is made from flour, baking soda, salt, sugar, and mixed with milk before being deep fried in oil.

One day a parent came in and helped the students make and cook roti, a common staple for many within the class.  The children also had the privilege of tasting sweet rice from Pakistan.  This sweet rice is often enjoyed during special celebrations such as Eid.  Next, was the tasty bread from Tajikistan and ending with English Yorkshire pudding!

For a long time throughout the history of man, bread has been an essential part of our diets, enjoyed at different times of the day. It is a great source of carbohydrates!

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