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History Explorer Results (9)
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Grade Range:
6-12
Resource Type(s):
Reviewed Websites, Reference Materials
Duration:
60 minutes
Date Posted:
12/31/2021
American women have always worked, but their work in the home is often unpaid and invisible. One way to see this work is through what women wore. This labor—cleaning, cooking, child rearing, and other care work—fused with notions of what it meant to be a woman and shaped Americans’ ideas ab
Grade Range:
8-12
Resource Type(s):
Reference Materials
Date Posted:
12/30/2020
“Lena Richard was an African American chef who built a culinary empire in New Orleans during the Jim Crow era. She reshaped public understanding of New Orleans’ cuisine by showcasing and celebrating the black roots of Creole cooking in a time when pervasive racial stereotypes surrounded the food
Grade Range:
K-12
Resource Type(s):
Artifacts, Primary Sources
Date Posted:
9/2/2020
The TV dinner represented a change in the way Americans were thinking about food. Introduced in 1954 by Swanson & Sons, of Omaha, Nebraska, it offered women--more and more of whom were working outside the home but still assumed to be responsible for cooking--an alternative to time-consuming meal pre
Grade Range:
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:
K-12
Resource Type(s):
Artifacts
Date Posted:
4/16/2018
Since the 1950s, demand has soared in the United States for cookbooks featuring diverse ethnic cuisines. Reflecting a heightened interest in foods and flavors from various cultures, the explosion of ethnic cookbooks—and ethnic restaurants and markets—serves to educate the general public while
Grade Range:
K-12
Resource Type(s):
Reference Materials, 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:
K-12
Resource Type(s):
Artifacts, Primary Sources
Date Posted:
12/31/2009
In the early days of electronic computers, memory was not as efficient or inexpensive as it is today. To save memory space, programs stored as few digits as possible for dates. In COBOL, for instance, January 1, 1999, was stored as 010199. As Year 2000, or Y2K for short, approached, it became app
Grade Range:
4-12
Resource Type(s):
Reviewed Websites
Date Posted:
10/3/2009
This website allows students to take a tour of Sturbridge village, a living history museum that replicates rural live in the nineteenth century. Students who use this site will gain an understanding of early rural American life by navigating an illustrated map, searching an online artif
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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