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Grade Range:
K-12
Resource Type(s):
Reviewed Websites, Interactives & Media
Date Posted:
4/9/2014
Whether convenient, fast, organic, processed, gourmet, ethnic, or local—the foods available to Americans have never been more plentiful and diverse, or more ripe for discussion. Coupled with big changes in who does the cooking, where meals are consumed, and what we know (or think we know) about
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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