Hasty Pudding, Johnny Cakes and Other Good Stuff: Cooking in Colonial America

Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment

Grade 3-6?Children 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
Copyright 1999 Reed Business Information, Inc.