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| Author | : George Erdosh |
| Publisher | : Rosen Classroom Books & Materials |
| Total Pages | : 24 |
| Release | : 2001-12-15 |
| Genre | : History |
| ISBN | : 9780823961795 |
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.
| Author | : Sarah Florence |
| Publisher | : Rosen Classroom |
| Total Pages | : 28 |
| Release | : 2000-12-30 |
| Genre | : Cooking |
| ISBN | : 9780823981656 |
Describes the variety of dishes prepared by the Pilgrims
| Author | : Sarah Florence |
| Publisher | : ReadHowYouWant.com |
| Total Pages | : 37 |
| Release | : 2002 |
| Genre | : Cooking, American |
| ISBN | : 1427088721 |
This book introduces the foods of the early Pilgrims, who came to Massachusetts in 1620, and explains how the Pilgrims became farmers in this new land.
| Author | : |
| Publisher | : ReadHowYouWant.com |
| Total Pages | : 41 |
| Release | : |
| Genre | : |
| ISBN | : 142708873X |
| Author | : Emma Jones |
| Publisher | : Greenhaven Publishing LLC |
| Total Pages | : 26 |
| Release | : 2016-12-15 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1534520988 |
After arriving in the New World, the Pilgrims learned to cook with ingredients they’d never used before. Readers learn about the foods the Pilgrims made in their new home, and they even get the chance to make some of those foods. In addition to a charming narrative that presents important facts about Pilgrims and the meals they made, readers find recipes for various dishes made by the Pilgrims. They also discover captivating images, including relevant primary sources. This unique approach to a familiar social studies curriculum topic is sure to make readers excited to experience a taste of Pilgrim life!
| Author | : Lucille Recht Penner |
| Publisher | : Simon and Schuster |
| Total Pages | : 132 |
| Release | : 2008-09-09 |
| Genre | : Juvenile Nonfiction |
| ISBN | : 1439136998 |
Penner's Pilgrims are heroes, and deservedly so. She takes the story of their crossing on the Mayflower and establishment of Plymouth Colony, and fleshes it out with all the distasteful, even disgusting, details of their struggle for survival. Everything that made life difficult in the 1600s is mentioned--the acceptance of insect infestation in one's hair, clothing, bed, and food; the lack of efficient implements for home construction; the danger of crossing the Atlantic on an open vessel; and the deadly aftermath of disease. The author makes it clear that without the Indians' help, these settlers would not have made it through their first year, dependent as they were on European agricultural methods not suited to the New World. While Penner gives a complete picture of the Pilgrims' daily life, her prime focus is on food--what the people ate; how they raised, prepared, served, and preserved it. Her writing style has a light touch that makes this interesting reading, often with a wry slant. The book concludes with a ``Pilgrim Menu'' for readers to prepare with adult supervision. The illustrations include pen-and-ink drawings and lithographs that show period artifacts and various food items.
| Author | : Maggie Black |
| Publisher | : J Paul Getty Museum Publications |
| Total Pages | : 144 |
| Release | : 2012 |
| Genre | : Cooking |
| ISBN | : 9781606061091 |
"Explores the cuisine of the Middle Ages within its historical context, examining its relationship with religion and with different classes of society. Includes recipes drawn from medieval manuscripts and adapts recipes for modern cooking"--
| Author | : Gervase Markham |
| Publisher | : McGill-Queen's Press - MQUP |
| Total Pages | : 386 |
| Release | : 1994 |
| Genre | : Family & Relationships |
| ISBN | : 9780773511033 |
In 1615 Englishman Gervase Markham published a handbook for housewives that contains "all the virtuous knowledges and actions both of the mind and body, which ought to be in any complete housewife". Markham instructs and advises on everything from the plague to baldness and bad breath. Woodcut illustrations add a richness to this look at life during the Renaissance.
| Author | : Kathleen Curtin |
| Publisher | : Clarkson Potter Publishers |
| Total Pages | : 0 |
| Release | : 2005 |
| Genre | : New England |
| ISBN | : 9781400080571 |
A Delicious Exploration of the Thanksgiving Holiday Thanksgiving is the quintessential American holiday, with 97 percent of Americans eating turkey on that day. But beyond the bird, the menu is as varied as the cultures of the nation’s melting pot—and every recipe tells a story.Giving Thanksexplores the delicious, fascinating history of Thanksgiving, complete with trivia, recipes, and an amazing collection of archival imagery of the holiday’s history. Perfect for parents, kids, teachers, history buffs, and of course Thanksgiving cooks,Giving Thanksis a true keepsake cookbook, meant to be shared and enjoyed year after year. Thanksgiving specialists Kathleen Curtin and Sandra L. Oliver and the world-famous Plimoth Plantation trace the colorful history of the holiday, from the story of “The First Thanksgiving” to twenty-first-century customs. Then the real fun begins—a delicious assortment of more than eighty recipes, from appetizers to desserts, old-fashioned mincemeat pies to modern pumpkin cheesecake, generously seasoned with plenty of fascinating trivia. Giving Thanksshows that there’s definitely more to Thanksgiving cookery than sage stuffing and pumpkin pie, highlighting favorites from throughout the holiday’s history and from an incredible variety of cultures. Recipes include five different ways to prepare turkey, from Classic New England to Indian and Cuban; Oyster Stew and Pomegranate and Persimmon Salad; Creamed Onions and Corn Pudding; and pies galore, from Cranberry Pear to Texas Buttermilk. Filled with a vibrant, fascinating collection of Thanksgiving photographs and illustrations from Plimoth Plantation’s unparalleled archives,Giving Thanksbrings the history of Thanksgiving to life in an incredibly delicious way.
| Author | : Keith Stavely |
| Publisher | : Univ of North Carolina Press |
| Total Pages | : 408 |
| Release | : 2006-03-08 |
| Genre | : Cooking |
| ISBN | : 0807876720 |
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
