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Stoneware Crock
Bean Pot
Pot Hook
Kitchen Settle
Mortar and Pestle
"A New England Kitchen"
Reflector Oven/Roaster
Toasting iron
"Thanksgiving Pies"
Tea kettle
Butter Churn
Lidded Hanging Pot
Brass Skimmer
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Summary and Objective
By listening to short stories that describe gardens, hunting, food storage, food preparation, and kitchens at various times in the past, students will understand that kitchens, food preparation and storage, and cooking techniques of long ago differ from the present day They will view pictures on the American Centuries website to gather more information on this topic. They will compare and contrast modern kitchens, food preparation, and storage with those of earlier times.
Teaching Plan
Step 1.
Read books and stories to the children which describe gardens, hunting, food preparation and storage, cooking, and kitchens of the past. (Colonial Cooking--Exploring History Through Simple Recipes by Susan Dosier, If You Lived in Colonial Times by Ann McGovern, If You Grew up with George Washington by Ruth Gross, If You Grew up with George Washington by Ann McGovern, The Little House Cookbook by Barbara Walker).
Step 2.
Children click on items attached to this lesson to learn more about this topic. Discuss each item using the following questions: What do you think this is? What do you think it is made of? What do you think it was used for?
Step 3.
Children then discuss their own kitchens at home. They view pictures of modern kitchens in current magazines. We discuss appliances we use today and how we store food. We talk about supermarkets.
Step 4.
We then compare and contrast our present-day kitchens with those of earlier times. The discussion is guided by the following questions: In what ways do you think the earlier times were better times? In what ways do you think they were difficult?
Step 5.
In considering modern kitchens, the class discusses the placement of the kitchen sink, stove, refrigerator, freezer, food prep areas (table, island, counter). They also discuss how staples are stored (spices, vegetables, meats, beverages, bread products, baking ingredients, snack foods, etc.) We also discussed the element of time in meal preparation now and in the past.
Step 6.
Each child then maps the kitchen at their house on an 18" X 24" piece of paper.
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