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

Loretta Frances Ichord; Jan Davey Ellis [Illustrator]

ISBN 10: 0761303693 / ISBN 13: 9780761303695

Published by Millbrook Press, 1998

About this Item

In shrink wrap. Looks like an interesting title!

Seller Inventory # Q-0761303693

Bibliographic Details

• Title: Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America
• Publisher: Millbrook Press
• Publication Date: 1998
• Language: English
• ISBN 10: 0761303693
• ISBN 13: 9780761303695
• Binding: library
• Illustrator: Jan Davey Ellis
• Condition: New
• Weight: 15 ounces

About this title

Synopsis

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

Reviews

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.

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