Take more than 140 mouthwatering, classroom-tested recipes from 22 countries
and regions around the world and combine with dozens of research questions
to link culture and food to history. Mix well with an abundance of curriculum
connections. Serve immediately! Grades K-6.
Features
- Recipes from Africa, Australia, Canada, China, Commonwealth of Independent
States, England, France, Germany, Greece, India, Ireland, Italy, Japan,
Korea, Mexico, Middle East, The Netherlands, Scandinavia, Scotland,
South America, Southeast Asia, and Spain
- Annotated lists of reading resources and media
- Altitude adjustment instructions
- Safety tips for cooking
- Glossary of cooking termsAfrica, Australia, Canada, China, Commonwealth
of Independent States, England, France, Germany, Greece, India, Ireland,
Italy, Japan, Korea, Mexico, Middle East, The Netherlands, Scandinavia,
Scotland, South America, Southeast Asia, and Spain
Reviews
"An excellent resource to accompany a world history study...Parents
may find this a fun way to widen their children's palate and historical
knowledge." - Reviews from Parent Council
"Students will get a real taste of other cultures and their histories." -
Intercom
"A delightful change-of-pace...Would prove useful in multicultural
units for all ages, in planning for holidays, and many other special
events." - Library Lane
SAMPLE RECIPE
SCOTLAND OATCAKES
Ingredients
1¼ cups oatmeal
Pinch of baking soda
¾ teaspoon salt
2 tablespoons melted lard
4 tablespoons hot water
Ground oatmeal for kneading
Steps
- Mix oatmeal with baking soda and salt in a large bowl.
- Make a hole in the center of the mixture.
- Pour lard and water into the hole.
- Stir lightly until dough is mixed. Add a bit more water if dough
is dry.
- Turn dough onto a board sprinkled with ground oatmeal.
- Roll as thin as possible into a large circle. Use ground oats to
keep from sticking.
- Cut dough into wedges. Curl up edges and poke with a fork.
- Grease a frying pan or electric griddle. Heat to medium heat.
- Cook oatcakes on hot pan until browned. Turn and cook until lightly
browned on other side.
- Serve hot.
Serves 6-8
From Cooking Up World History: Multicultural Recipes and Resources. © 1994
Suzanne I. Barchers. Englewood, Colo.: Teacher Ideas Press.
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