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Summary and Objective
Students will participate in a comparative study of food preparation in order to gain an understanding of the process of growth and/or preparation that foods go through before they are ready to be consumed. Students will focus on the role of everyday objects in the preparation of foods.
Teaching Plan
Step 1.
Print out copies of the bread peel, toasting iron, bake kettle, neck yoke, and mortar and pestle.
Step 2.
Discuss with children the uses of these cooking implements. Some questions might include:
a) When you're cooking, do you need to stay in the kitchen to watch the food? Do you think people in the 1700s had to stay in the kitchen while they were cooking?
b) What kinds of things would you grind with a mortar and pestle? What kinds of things do we grind up in our own kitchens?
c) Where did the heat come from to use the toasting iron or bake kettle? What appliances do we use today for toasting and baking?
Step 3.
For each picture, generate a list of the equivalent modern day implement, if applicable.
Step 4.
Create a Venn diagram to compare historic and present day food preparation.
Step 5.
As an extension, read excerpts from Lucille Recht Penner's "Eating the Plates."
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