Describes the kinds of foods grown and prepared by the Pilgrims during their first years in America, and their dependence upon Native people to ward off starvation. Includes recipes.

Describes the kinds of foods commonly consumed by colonists, including soldiers, during the time of the American Revolutionary War. Includes recipes.

Hands-on activities, games, and crafts introduce children to the diversity of Native American cultures and teach them about the people, experiences, and events that have helped shape America, past and present. Nine geographical areas cover a variety of communities such as the Mohawk in the Northeast, Ojibway in the Midwest, Shoshone in the Great Basin, Apache in the Southwest, Yup'ik in Alaska, and Native Hawaiians. Featuring a look at the lives of...

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.

"When Fannie Farmer learned to cook in the late 1800s, recipes could be pretty silly. They might call for "a goodly amount of salt" or "a lump of butter" or "a suspicion of nutmeg." Girls were supposed to use their "feminine instincts" in the kitchen (or maybe just guess). Despite this problem, Fannie loved cooking, so when polio prevented her from going to college, she became a teacher at the Boston Cooking School. Unlike her mother or earlier cookbook...