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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-8
Resource Type(s):
Lessons & Activities, Worksheets
Date Posted:
9/4/2020
"Summer Road Trip” is a new 40-page activity guide that uses the vast collections and expertise of the Smithsonian to take learners on their own summer “road trip” of discovery. Through hands-on activities, puzzles and games, students will explore topics in STEM, history, and the arts. The gui
Grade Range:
8-12
Resource Type(s):
Reference Materials
Date Posted:
9/4/2020
“Celebrating the 300th anniversary of its founding this year, New Orleans is a city whose culture and cuisine have captivated the American imagination for generations. Given the way authors and travel writers have described the city as a place steeped in French and Spanish traditions, it is not al
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
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