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Pasta, Fried Rice, And Matzoh Balls: Immigrant Cooking In America (Cooking Through Time)
by Loretta Frances Ichord and Jan Davey Ellis
Available from Amazon
$25.26
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Features
Reading level: Ages 9-12
Library Binding: 64 pages
Publisher: Millbrook Press (December 15, 2005)
Language: English
ISBN-10: 0761329137
ISBN-13: 978-0761329138
Product Dimensions:
9.3 x 9 x 0.5 inches
Shipping Weight: 14.2 ounces ()
From School Library Journal
Grade 3-5 This title focuses on the food, culture, and traditions of various groups who came to America between 1565 and 1921, among them Spanish, French, Swedish, Portuguese, Italian, and Polish immigrants. Eight recipes are given from various cuisines, including Swedish meatballs and Portuguese sweet bread. The spot and full-page color illustrations are pleasing to the eye, as is the design of the book with its wide margin space. Readers also are introduced to the words for good appetite in various languages and to Jewish dietary laws. The appendix gives additional directions for classroom use of the dishes with 32 students and a teacher. Augusta R. Malvagno, Queens Borough Public Library, NY
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Reader Reviews
This children's cookbook traces the foods introduced by immigrants to the U.S. during the time period 1565-1921 with nods to the Japanese and Chinese immigrants of the 1950's. The author discusses the cooking styles of numerous ethnic groups including the Swedes and the Greeks, the Jews and the Irish. She provides the historical background of each group, their timeframe of immigration, the specific foods favored and a cultural recipe. Ichord sprinkles her text with humor and food trivia, disclosing the inventor of pizza and teaching her readers how to say good appetite in a variety of languages. The section on Jewish immigrants details the laws of kashrut and introduces the cultural food differences of the Ashkenazic and Sephardic Jews. The illustrations by Ellis are engaging and descriptive. Favorite recipes from each culture are included varying from Italian gnocchi to Portuguese Sweet Bread. Ichord states that the recipes are classroom friendly but most are complex and require preparation and oven or stove time. The overall extent of information would require strong readers in the third to fifth grade. The material jostles the history of various ethnic groups over centuries, the physical difficulties of immigration while establishing the concept of merging cooking skills, cultural habits and traditions in a new country. For ages 8-12. Reviewed by Christine C. Maasdam
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Pasta, Fried Rice, And Matzoh Balls: Immigrant Cooking In America (Cooking Through Time)
by Loretta Frances Ichord and Jan Davey Ellis
Available from Amazon
$25.26
|
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