Eclectic Homeschool OnlineVisit EHO Lite
An easy to navigate site for those just
starting out
or planning for the next school year.
Timberland Nike Skor Cheap Nikes Cheap Ray Bans Armani Borse Skor Online Celine Borse Chanel Borse Fendi Borse Gucci Borse Hogan Borse michael kors louis vuitton new balance Michael Kors Nike Blazer Nike Skor Nike Skor Ralph Lauren Ralph Lauren Ray Ban Ray Ban Scarpe Adidas Timberland Timberland Nike Air Nike Air Max New Balance Woolrich Scarpe Online Calvin Klein Louis Vuitton Michael Kors New Balance Nike Air Max Oakley Ray Ban Baratas Air Jordan Release Dates Timberland Boots Calvin Klein Louis Vuitton Michael Kors Michael Kors New Balance Shoes Nike Blazer Nike Trainer Ray Ban Sunglasses Converse Shoes Air Jordan Air Jordan Release Dates Air Jordan Retro Jordan Shoes Michael Kors Cheap Air Jordans Cheap Jordans Cheap Converse Michael Kors Michael Kors Cheap Oakley Cheap Oakley Sunglasses Cheap Ray Bans Timberland Boots Timberland Boots Cheap Toms Christian Louboutin Christian Louboutin Christian Louboutin Sale Converse High Tops Converse Sale Converse Shoes Jordan Shoes For Sale Michael Kors Michael Kors Michael Kors Michael Kors Michael Kors Outlet Michael Kors Kors Outlet New Balance Air Jordan Release Dates Nike Air Force Nike Air Max Nike Air Yeezy Nike Cortez Nike Free Oakley Sunglasses Sale Ray Ban Aviators Ray Ban Clubmaster Ray Bans Ray Ban Sunglasses Ray Ban Wayfarer Jordan Retro Jordan Shoes Nike Shox Timberland Boots Timberland Outlet Toms Outlet Ray Ban Sunglasses Air Force One Nike Air Force Air Max Nike Blazer Sac Lancel Louis Vuitton Louis Vuitton MCM Taschen Michael Kors Michael Kors Michael Kors New Balance New Balance Air Max Pas Cher Nike Free Run Nike Blazer Ray Ban Nike Free Run Nike Free Run Nike Shox Timberland Schuhe Chaussure Timberland Timberland Pas Cher Timberland Air Jordan 11 Jordan 13 Jordan 6 Cheap Jordans Cheap Ray Bans Converse Pas Cher Jordans Jordan Shoes Michael Kors Nike Air Max Nike Blazer Nike Free Run Lunette Oakley Oakley Store Oakley Sunglasses Ray Ban Ray Ban Sale Ray Ban Sac Lancel Timberland Nike Free 5.0 Converse Shoes Nike Shoes Ugg Boots

Homeschool in the Kitchen
Life Skills
Language Arts
Social Studies


Homeschool Resource Center
Homeschool in the Kitchen

Eclectic Resource Directory
Hands on Learning

Featured Resource

The New Kitchen Science : A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

EHO Advertiser.
Eclectic Homeschool Curriculum Fair
Find homeschool resources by all the top publishers.
Subscribe to the
EHO Newsletters

EcleticHS Discussion List
Eclectic Homeschool Newsletter
Support Group Leaders
Feel free to post any part or all of our EHO Newsletter to your email or snailmail lists.
Our information sheet is available for handing out to your members.
To submit your resources for review, please read our review guidelines.
Make a Donation to EHO
Summer Reading - books for all ages.
Featured Resource
Shop Amazon - Help Fund EHO
Homeschool News
Our Staff Blogs
Search the Web from EHO
Join the Campaign

Homeschooling in the Kitchen: Social Studies

Beverly S. Krueger

Social Studies in the Kitchen Websites:

  • Chef Talk
    This site has a number of articles on the history of different foods and history of cooking. Browse or use the search tool.
  • OChef: Cooking History
    Subsections include history of ingredients, history of techniques, cooking history & traditions and historical recipes.
  • The New York Food Museum
    How New York ate 100 years ago.
  • History of Chinese Cooking
    Scroll down to get to the meat of this page. It claims that cooking was invented by Emperor Sui Ren (2,737 - 2,697 B.C.). You'll also find drawings of a variety of Chinese stoves from 3rd to 10th century AD.
  • Salt Info
    Learn about salt, its history, uses, chemistry, and myths.
  • The Food Timeline
    Ever wonder what the Vikings ate when they set off to explore the new world? How Thomas Jefferson made his ice cream? What the pioneers cooked along the Oregon Trail? Who invented the potato chip...and why? Food is the fun part of social studies! The tricky part is finding recipes you can make in a modern kitchen, with ingredients bought at your local supermarket and bring into school to share with your class. This page is for you!
  • Culinary History Timeline
    social history, manners & menus
  • K-12 teacher resources for food history lessons
    Great list of resources. The real people or brand names section will tell you if there really was a Betty Crocker or Mrs. Butterworth. The information in the section on Interpreting & adapting historic recipes will be useful to those trying to replicate their own family heirloom recipes.
  • Food History News
    Food History News is the source for information about food history in North America (and occasionally elsewhere). A newsletter appearing four times a year, it is read by culinary historians, food writers, cookbook collectors, anthropologists, re-enactors, historic cooks, folklorists, restauranteurs, chefs, historical archaeologists, museum people, and curious people anywhere. Back issues are $3.25.
  • Dining Through the Decades
    A century ago someone, much like yourself, was seated at a kitchen table, much like yours, perusing a morning paper, much like this one. The big difference? The meal. While you may be lapping up fat-free yogurt with a café latte and Sweet'N Low chaser, our fictitious centenarian, depending where he lived, filled his plate with porridge, flapjacks, mutton or a heart-stopping amount of home-cured bacon. Start in the 1900's and make your way through dining history.
  • Julia Child's Kitchen at the Smithsonian
    In November 2001, when Julia Child left her Massachusetts home of forty-two years to return to her native California, she gave her kitchen to the Smithsonian's National Museum of American History, Behring Center. Child's late husband, Paul, designed the kitchen for her in 1961, and there she cooked for herself, for family and friends, for professional colleagues -- and for the entire country. For seven years the kitchen was a set for three enormously popular public-television series. Millions of Americans watched the shows and felt they had cooked, eaten, and laughed there with an old friend.
  • Heirloom Weights and Measures Conversion Charts
    Need to know what a coffee cup equals. How much butter do you need if the recipe calls for butter the size of a walnut? This site helps you figure out all those odd measurements from the past.
  • Antique Roman Dishes - collection
    Start by reading about native ingredients, then move on to try a recipe like Pullum Frontonianum (Chicken a la Fronto).
  • A Boke of Gode Cookery
    A compilation of medieval recipes from authentic sources adapted for the 21st century kitchen, along with diverse facts on food & feasting in the Middle Ages & Renaissance and other historical culinary items.
  • A Taste of the Ancient World
    an exhibit about Greco-Roman eating and drinking, farming and starving presented by undergraduates in Classical Civilization 452: Food in the Ancient World.
  • The Renaissance at the Dinner Table
    We have culled traces of Medieval and Renaissance cuisine that are often surprising, both for the variety of their components and the boldness of their combinations. Our collection of 27 Medieval and Renaissance recipes has been organised into 9 groups of 3 recipes each, with each group associated with one of the quality pots made by Nico Marin. Take a look at Goat Kid Pie or Hemp Seed Soup.
  • Elizabethean Food
    So many students (or their mothers) have written to me requesting information about Elizabethan and Renaissance cooking that I've put together this page of references and links to help you find pertinent material. An FAQ, list of suppliers, links and recipes.
  • Food History Links And Documents
    A lengthy link list and information about Culinary History Groups.
  • Candy History at Candy USA
    Find out who ate the first sweets, learn about the history of the American candy bar, the jelly bean, chocolate, and the candy cane and explore the timeline of confectionary.
  • Commercial Food Timeline
    Log Cabin syrup was first produced in 1888. Tang first appeared for the consumer in 1965. Many other products are listed in this interesting timeline.
  • Southern Foodways Alliance
    The mission of the SFA is to celebrate, preserve, promote, and nurture the traditional and developing diverse food cultures of the American South.
  • The Food Museum
    The FOOD Museum, the one stop source for food exhibits, news/issues, resources, food history, answers to your food questions, book reviews and just plain fun. Visit the permanent exhibits to select an exhibit from Foods by Category, Food Origins - Eastern Hemisphere, or Food Origins - Western Hemisphere.
  • High Altitude Cooking - How Stuff Works
    Why do many foods have "High Altitude Cooking Instructions"?
  • Kitchen Geography Lessons
    Environmental expert Michael Fritzen uses common cupboard spices to create projects that will teach children about geography.
  • Regional Recipes
    Regional Recipes is your resource for recipes from around the world. But we are not just about recipes, we also offer insight into regional ingredients, cooking techniques, etiquette, trends, and much more.

Social Studies Books:


Addy's Cook Book: A Peek at Dining in the Past With Meals You Can Cook Today
by Jodi Evert, Rebecca Sample Bernstein, Connie Rose Porter, Susan Mahal (Illustrator)


Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures
by Joan D'Amico (Author), Karen Eich Drummond (Author)

Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you’ll discover how America’s immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine—Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more—blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter.


Cultural Foods: Traditions and Trends
by Pamela Goyan Kittler, Kathryn P. Sucher

This book provides information on the health, culture, and food and nutritional habits of most ethnic and racial groups living in the United States. It is designed to help students, chefs and others in the food service industry, and health professionals work effectively with members of different ethnic and religious groups in a culturally sensitive manner. It may be used in a course that fulfills a multicultural requirement for a general education student.


Felicity's Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today
by Polly Athan, Jodi Evert (Editor)


Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present, The
by James Trager
Fascinating food facts can be as appealing as mouth-watering recipes. Hence the allure of The Food Chronolgy: A Food Lover's Compendium of Events and Anecdotes, From Prehistory to the Present. From this tour de force, you learn when the first tuna was canned, the first Hershey Kiss introduced, and the first Baci candy made in Italy--all in 1909. In 1995, the hardcover edition of this paperback won the Julia Child Cookbook Award for Best Food Reference. This paperback edition, published in 1997, deluges you with the same information, including material on politics, art, economics, medicine, in all, a total of 50 fields, all related to food. On the down side, many facts lack a context or sufficient explanation to make them useful. Why, for example, did the Greeks get pepper from India in 431 B.C.? Trivia nuts will have a feast. Researchers may find this farrago of facts poorly organized when tracking information through time. Spotty indexing does not help. Overall, there is an abundance of information with little sense of its significance.


Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America
by Loretta Frances Ichord

Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.


It's Disgusting and We Ate It!: True Food Facts from Around the World - And Throughout History!
by James Solheim, Eric Brace (Illustrator)

How about a nice dish of Colonial Squirrel Pie with a side of milkweed shoots? If that doesn't grab you, you might think about trying some Garbage Stew, just like they made in medieval England. But if you're feeling a little tired and need a boost, your best bet is roasted spiders. They've got three times the protein of cooked beef. (Is your mouth watering yet?)

Illustrated by the wildly-creative Eric Brace, It's Disgusting -- and We Ate It! is a fascinating look at culinary creations from all over the world!


Josefina's Cookbook
by Tamara England, Susan McAliley (Illustrator), Valerie Tripp


Kids Around the World Cook!: The Best Foods and Recipes from Many Lands
by Arlette N. Braman, Jo-Ellen Bosson (Illustrator)
Read our Review

An international compendium of recipes introduces kids to a world of delicacies that are easy and fun to make. What do Jamaican kids eat for breakfast? What do Japanese families have for dinner? What kinds of treats do Norwegian children have for dessert? Kids Around the World Cook! helps young readers develop an appreciation for other cultures by introducing them to a banquet of recipes from around the world. Kids learn how to make lots of fun meals, including: Indian Sweet Lasi (a yogurt drink), Ethiopian Injera Bread (a thin pancake-shaped bread), Polish Strawberry Soup (which is served cold on hot summer days), and Japanese Kushiyaki (meat and vegetables broiled on skewers). The recipes come from many countries around the world, including the United Kingdom, Mexico, Israel, Cuba, Egypt, South Africa, and Thailand, among many others. In addition, text and sidebars supply plenty of background information on cultural food traditions to help kids learn as they eat!


Kids' Around the World Cookbook, The
by Deri Robins, Charlotte Stowell (Illustrator)


Kids' Multicultural Cookbook: Food & Fun Around the World, The
by Deanna F. Cook, Michael P. Kline (Illustrator)


Kirsten's Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today
by Jodi Evert, Terri Braun, Susan Mahal, Valerie Tripp


Log Cabin Cooking: Pioneer Recipes & Food Lore
by Barbara Swell (Author)

Peppered with authentic 19th Century photograhs, this cookbook is smothered with old-timey recipes, kitchen proverbs, even a pinch of proper pioneer etiquette! Make-do cooking recipes include Leather Britches, Ash Cake and Portable Soup, using ingredients available to settlers 150 years ago! Other goodies: hand-dipped candle making, soup warnings, molasses taffy, faux foods, zucchini clarinet and ginger beer!


Molly's Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today
by Polly Athan, Jodi Evert (Editor), Jeanne Thieme (Editor)


Moose Racks, Bear Tracks and Other Alaska Kidsnacks: Cooking With Kids Has Never Been So Easy!
by Alice Bugni, Shannon Cartwright (Illustrator)

From the Paws IV best-selling line of Alaskan childrens books comes a lively collection of kid-friendly recipes.

This assortment of 25 kid-tested and kid-approved snack recipes is designed for young and enthusiastic cooks who view flour dust storms as a sign of progress and sticky fingers as a measure of success! Kids will delight in the colorful illustrations of Alaska scenes by Shannon Cartwright and love creating such tasty treats as Totem Poles, Denali Peaks, Glacier Ice, and more.


Passport on a Plate: A Round-The-World Cookbook for Children
by Diane Simone Vezza, Susan Greenstein (Illustrator), Andrea D. Pinkney (Editor)
It's never too early to learn about cooking or other cultures. In Passport on a Plate, children can do both at the same time. This wonderful collection of more than 100 recipes takes kids around the world without ever leaving the kitchen, and results in great food they're more likely to eat because they've made it themselves. Start in Africa with African Fruit Salad, Black-eyed Pea Balls, or Kenyan Crunchy Bananas. Move on to the Caribbean with Callaloo Soup, Curried Coconut Vegetable, and Island Fruit Smoothies, or venture all the way to Russia for Chicken Kiev, Apple-Cinnamon Baba, and Strawberries Romanoff. Each recipe is carefully rated from one to four "utensils" for level of difficulty and the amount of adult supervision required. In addition to the recipes, each section begins with a short cultural lesson about the highlighted country or region and the kinds of food found there. Passport on a Plate is an ideal cookbook for children and parents to learn from together.


Roman Cookery: Ancient Recipes for Modern Kitchens
by Mark Grant

Here is a complete range of traditional Roman dishes, such as olive oil bread flavored with cheese. Included are explanations of the cultural values Romans ascribed to food and the social context in which it was prepared and eaten. While most Roman cookbooks detail complex banquet food enjoyed by only a tiny social elite, this cookbook provides easily made recipes for breakfast, lunch and dinner that can be enjoyed by everyone.


Samantha's Cookbook: A Peek at Dining in the Past With Meals You Can Cook Today
by Jodi Evert (Editor), Terri Braun, Jeanne Thieme, Polly Athan (Editor), Susan Mahal (Illustrator)


Science Chef Travels Around the World : Fun Food Experiments and Recipes for Kids, The
by Joan D'Amico (Author), Karen Eich Drummond (Author)

Every chapter in this educational and entertaining book contains several facts on each of the 14 countries represented, an experiment related to a basic food ingredient typical of that country and recipes for a complete meal based on the food used in the experiment. Explains scientific concepts such as viscosity by experimenting with honey (Egypt) or how osmosis works by soaking cucumbers in vinegar (France). Features over 60 kid-tested, simple, quick recipes and experiments that can be done with easy-to-obtain ingredients and standard kitchen equipment.


Skillet Bread, Sourdough, and Vinegar Pie: Cooking in Pioneer Days
by Loretta Frances Ichord (Author), Jan Davey Ellis (Illustrator)

Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.


Slumps, Grunts, and Snickerdoodles : What Colonial America Ate and Why
by Lila Perl Yerkow

Portrays the historical context and domestic surroundings in which the early settlers lived. Includes thirteen authentic recipes.


U.S. History Cookbook: Delicious Recipes and Exciting Events from the Past
by Joan D'Amico (Author), Karen Eich Drummond (Author)

Who knew history could be so delicious? In The U.S. History Cookbook, you’ll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more!


United States Cookbook: Fabulous Foods and Fascinating Facts From All 50 States
by Joan D'Amico (Author), Karen Eich Drummond (Author)

The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each states history and traditions, and yummy recipes you can cook yourself.


What You Never Knew About Fingers, Forks, & Chopsticks
by Patricia Lauber, John Manders (Illustrator)

Stone Age people invented the first knives...and also the first spoons.

In the Middle Ages the first books of manners told readers to wipe their greasy fingers on the tablecloth. And in 1669 King Louis XIV ordered that table knives should have rounded ends because there'd been too many stabbings.

In What You Never Knew About Fingers, Forks, & Chopsticks, Patricia Lauber and John Manders serve up a hilarious and informative look at how ways of eating and manners have changed through the ages. This well-researched tour of social history makes the subject of how we eat more fascinating and fun than you ever imagined it could be.


What's Cooking: The History of American Food
by Sylvia Whitman (Author), Trish Marx (Author)

Discover the foods that Americans of every era have planted, harvested, and prepared. From the corn that Native Americans grew and ate to modern-day fast food burgers and frozen meals, a diverse variety of food is explored in this tasty volume.

Copyright © 2003, 2007 Eclectic Homeschool Association

New Homeschool Resources - Visit the Eclectic Homeschool Resource Center for more discounted resources.

About EHO | Masthead | Financial Info | Contact Us | Writing for EHO | Get Your Product Reviewed
Linking to this site | Advertise| Submit a Site | Reprinting Articles | Reviewing for EHO | Privacy | Search

This website is Copyright ©1997-2010 Eclectic Homeschool Association, All rights reserved.
This site was authored by Beverly S. Krueger. All contents belong to the Eclectic Homeschool Association or the original authors. Reproduction of this World Wide Web Site in whole or in part is prohibited without permission. All rights reserved. Trademarks may not be used without permission of the trademark owner. Details about our reprint policies are available.

Publishers: Tammy Cardwell, Jean Hall, and Beverly Krueger are the only persons authorized to make product requests on behalf of the Eclectic Homeschool Online. If you receive requests from any other individuals in our name, please do not comply.

The staff at EHO try very hard to answer all our mail. We have had many of our responses to email returned as undeliverable. We also delete unread a great deal of spam. If your email message header sounds like it is spam, it will be deleted. "You Should See This!" or "Have I got something great for you" are examples of subject lines that would be deleted unread. If you use 'EHO' in the subject line it will not be deleted unread. If you have not received an answer to your question, please resend your email. We usually have a delay of 1 to 2 weeks in answering email because of the number of requests we get. Those wishing to request links to our site should read our linking page before writing us. All our resources are posted online. We do not mail information to postal addresses.

This Site Uses the Following for Website Services:

OpenCube CSS Menu

XIGLA - Absolute Banner Manager

Scripture taken from the New King James Version. Copyright © 1979, 1980, 1982 by Thomas Nelson, Inc. Used by permission. All rights reserved.

Thank your for vising the Eclectic Homeschool Online, we hope you found the resources to make your homeschooling journey easier.

homeschool information