The Dish on Food and Farming in Colonial America

Overview

Travel back to a time when: People believed vegetables made you sick. Slaves were forced to grow and harvest crops for masters. Step into the lives of the colonists, and get the dish on food and farming in Colonial America.

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Overview

Travel back to a time when: People believed vegetables made you sick. Slaves were forced to grow and harvest crops for masters. Step into the lives of the colonists, and get the dish on food and farming in Colonial America.

Read More Show Less

Editorial Reviews

Children's Literature - Barbara L. Talcroft
Do vegetables make us sick? As students discover in Capstone's "Life in the American Colonies" series, most colonists would have answered, "Yes!" In this volume, readers are introduced to the settlers' struggle for survival in the seventeenth century and growing prosperity in the eighteenth. Colonists in Virginia were often gentry or urban people, unused to farming, and had much to learn from the native peoples about hunting, growing indigenous plants, and preserving foods. Indians depended on maize, new to Europeans, who learned to grind the kernels for stews, porridges, and cornbread. Virginia Indians planted corn, beans, and squash together in ingenious gardens (pictured in a drawing from the early 1600s). Once settled, colonists used available foods like pumpkins and cranberries along with others they imported. Wild turkeys and deer were native; pigs were introduced from England. For farm labor, settlers soon acquired African slaves and indentured white servants who worked for years before being freed. To keep food from spoiling and rats (a large grey one is pictured), meat was dried, salted, and smoked, while other foods were dried or pickled in salt and vinegar. As towns began to grow, colonists could buy supplies (an advertisement from a Williamsburg general store lists coffee and chocolate along with pots and utensils). Fajardo stresses that life was hard, even desperate, in the early days, becoming more gracious by the eighteenth century, especially for the rich. Slaves made their contribution to American cuisine with tasty ribs, Indians with beef jerky, pumpkin pie, and corn cakes. Text is clear and lively; illustrations are abundant and colorful, using paintings, engravings (newly colored), and photographs of artifacts and reenactments. Note: paintings and engravings should clearly list artist (when known) and date—many are not contemporary.
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Product Details

  • ISBN-13: 9781429672177
  • Publisher: Capstone Press
  • Publication date: 8/1/2011
  • Series: Life in the American Colonies
  • Pages: 32
  • Sales rank: 329,418
  • Age range: 8 - 11 Years
  • Lexile: 740L (what's this?)
  • Product dimensions: 7.30 (w) x 8.50 (h) x 0.10 (d)

Meet the Author

Anika Fajardo was born in Colombia and raised in Minnesota, and her writing about that experience has appeared in various publications. She changed schools in seventh grade but survived.
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Table of Contents

Introduction People of the Colonies 4

Chapter 1 Learning to Survive 6

Chapter 2 Mealtime 10

Chapter 3 Hunting and Farming 14

Chapter 4 Cooking and Preserving 20

Chapter 5 Trading 24

Glossary 30

Read More 31

Internet Sites 31

Index 32

Primary Source Bibliography 32

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