Why Did French Bakers Spit in the Dough?.

Salters, John; And Others

Notes FAQ Contact Us

Back to results

Peer reviewed

ERIC Number: EJ508462

Record Type: CIJE

Publication Date: 1995

Pages: N/A

Abstractor: N/A

ISBN: N/A

ISSN: ISSN-0957-1736

EISSN: N/A

Available Date: N/A

Why Did French Bakers Spit in the Dough?

Salters, John; And Others

Language Learning Journal, n11 p26-29 Mar 1995

Discusses problems inherent in the content of modern language syllabuses. True communication occurs when the focus of classroom activities is on the message. The success of the lesson derives from the quality of the presentation and, crucially, the vocabulary list and the pupils' prior knowledge of the concepts underlying the content. (six references) (CK)

Descriptors: Class Activities, Course Content, Course Descriptions, French, Language Fluency, Modern Languages, Second Language Learning, Student Reaction, Teacher Attitudes, Teaching Methods, Vocabulary Development, Word Lists

Publication Type: Reports - Research; Journal Articles

Education Level: N/A

Audience: N/A

Language: English

Sponsor: N/A

Authoring Institution: N/A

Grant or Contract Numbers: N/A

Author Affiliations: N/A