Hasty pudding, Johnnycakes, and other good stuff : cooking in colonial America

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Title:

Author:

Ichord, Loretta Frances.

Personal Author:

Ichord, Loretta Frances.

Publication Information:

Brookfield, Conn. : Millbrook Press, [1998]

Physical Description:

63 pages : color illustrations ; 25 cm

Summary:

Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

Language:

English

Subject Term:

Cooking, American -- History -- Juvenile literature.

Food habits -- United States -- History -- 17th century -- Juvenile literature.

Food habits -- United States -- History -- 18th century -- Juvenile literature.

Cooking, American -- History. -- Juvenile literature.

Geographic Term:

United States -- History -- Colonial period, ca. 1600-1775 -- Juvenile literature.

United States -- History -- Colonial period, ca. 1600-1775. -- Juvenile literature.

Added Author:

Ellis, Jan Davey,

ISBN:

9780761303695

Format :

Book

Available:*

Library	Call Number	Material Type	Home Location	Status	Item Holds
Searching... Angola Public Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Audubon Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Boston Free Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Central Library	TX715 .I224 1998	Juvenile Non-Fiction	Central Closed Stacks	Searching... Unknown	Searching... Unavailable
Searching... Clarence Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Clearfield Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Hamburg Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Julia Boyer Reinstein Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Kenilworth Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Lancaster Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Marilla Free Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Orchard Park Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... West Seneca Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable
Searching... Williamsville Library	TX715 .I224 1998	Juvenile Non-Fiction	Open Shelf	Searching... Unknown	Searching... Unavailable

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.

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Summary

Summary

Reviews 2

Booklist Review

School Library Journal Review