Available:*
Library | Call Number | Material Type | Home Location | Status |
|---|---|---|---|---|
| Central Library | TX715 .I224 1998 | Juvenile Non-Fiction | Central Closed Stacks | Searching... |
| Angola Public Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Clarence Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Clearfield Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Hamburg Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Kenilworth Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Lancaster Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Marilla Free Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Orchard Park Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Williamsville Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Julia Boyer Reinstein Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Audubon Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
| Boston Free Library | TX715 .I224 1998 | Juvenile Non-Fiction | Open Shelf | Searching... |
On Order
Summary
Summary
A look at the development of methods for cooking food as well as storing and preserving it. The recipes included in each chapter are adapted to modern times, but are authentic. Notes show how colonial women would have gone about the project differently. There are chapters on regional cooking, soups, corn, soul cooking, beverages, and desserts.
Reviews 2
Booklist Review
Gr. 3^-6. Librarians will find themselves pulling this off the shelf for both teachers and students, as it introduces facts about America's culinary heritage that fit right into Thanksgiving celebrations and the study of the colonial period. Chapters cover such topics as manners, food preservation, and culinary staples such as corn. Ichord also includes a section on regional diversity and one she calls "Soul Cooking," which focuses on the unique cuisine created by slaves. Recipes for popular dishes, updated for modern kitchens and accompanied by clear directions and discussion of how the same dish would have been prepared by colonial cooks, conclude each chapter. Children will need adult help when they prepare the food, but they'll have fun learning the history and making such dishes as johnnycakes, pumpkin soup, and, of course, hasty pudding. The illustrations, which are mostly decorative, are crisp, colorful, and colonial in spirit. --Stephanie Zvirin
School Library Journal Review
Gr 3-6Children are taken on a virtual tour of American cuisine as it was in Colonial times. The introduction grabs readers' attention as the author discusses foods that are commonly thought of as American, but that actually came from other countries. Each chapter deals with a different aspect of culinary matters, such as "Fireplace Cooking," "Preserving and Storing Food," "Soul Cooking," "Mannerly Eating," and "Feeding the Sweet Tooth." The book is written in a conversational tone and the author presents many facts that students will find fascinating. For example, they will learn that many Colonial women were killed when their dresses caught fire while they were cooking. The recipes include the modern cooking version as well as an explanation of how the Colonists actually made them. The colorful illustrations, most of which are done in panels of three along the sides of the pages, add interest. A solid, attractive resource.Susan Knell, Pittsburgh State University, Pittsburgh, KS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.