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Resource Type(s):
Artifacts
Date Posted:
4/25/2018
From the moment when, in 1963, Julia Child whisked up an omelet on the pilot for her new cooking show, The French Chef, Americans wanted that whisk for their kitchens, just as they came to want any tool or utensil that Julia used. Certainly, egg beaters of all sorts were common in American kitche
Grade Range:
5-12
Resource Type(s):
Reference Materials
Date Posted:
8/23/2009
In this section of the online exhibition entitled Treasures of American History, students will learn how biographies of important Americans can reflect the circumstances of their times, provide a personal perspective on the past, and make up a fascinating and multifaceted portr
Grade Range:
4-12
Resource Type(s):
Reference Materials
Date Posted:
3/11/2009
Students can learn about Julia Child and her effect on American popular culture, cooking, and broadcast television in this online exhibition. Using an interactive, panoramic photograph, look around the entire kitchen as it exists on exhibit at the Smithsonian.
Grade Range:
K-12
Resource Type(s):
Artifacts
Date Posted:
3/10/2009
To determine volume, weight, temperature, and time, cooks use measuring cups and spoons (for liquids and dry ingredients), thermometers of all sorts for the oven, freezer, or deep-fat fryer; for chocolate, dough, meat, candy, and jelly; scales for liquids and solids; salometers or hydrometers to
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