Three Kitchens   Offered all year

Imagine not being able to have a fresh strawberry in February, or eating only what you and your neighbors could produce and preserve. This program explores the seasonality of food as well as the effects of technological change on cooking. Students will help prepare and eat a typical dish from the 1790s, 1890s, and 1990s in each of our period kitchens. Compare and contrast the ingredients, tools, and results!  

Program Objectives: 

Using methods, tools, and ingredients common to Pleasant Valley Kitchens in 1790, 1890, and 1990, students will prepare period dishes in order to understand:

  • That the availability of ingredients has changed dramatically in the past 200 years; that eating locally is not a new concept
  • That the methods of food preparation have been influenced by changes in technology both inside and outside of kitchens 
  • That while the kitchens they visit might appear drastically different, the work done in them has only changed because  of added conveniences (pre-made ingredients, microwave ovens, etc.) 

Essential Questions:

  •  How has preparing a meal changed in 200 years?
  • How did you get fresh fruits and vegetables in January if you only  ate food grown on your, or another local farm?
  • How did you get ingredients that you could not make or grow locally at any time of the year?
  • Why can we buy fresh fruits and vegetables year-round now? 
  •  Where do they come from? 
  • Can you make the same dishes you prepare in a modern or 1890s stove on an open hearth?
  • What are the differences in the kitchens beyond the cooking methods?
STEM Standards

Social Studies and Language Arts Standards NJ Social Studies Standards • 6.1.P.A- Civics, Government, and Human Rights • 6.1.P.B- Geography, People, and the Environment • 6.1.4.C- Economics, Innovation, and Technology • 6.1.P.D- History, Culture, and Perspectives • 6.1.8.C- Colonization and Settlement • 6.1.8.C- Expansion and Reform • 6.1.12.C- Contemporary United States • 6.1.12.D- The Emergence of Modern America • 6.2.12.C- The Emergence of the First Global Age • 6.2.12.C- Age of Revolutions • 6.2.12.D- The Emergence of the First Global Age Next Generation Science Standards • LS1-1 From Molecules to Organisms: Structures and Processes • ESS2-2 Earth’s Systems • PS1-4 Matter and its Interactions Pennsylvania Academic Standards for History, Grades Pre-K-8 • 8.1 Historical Analysis and Skills Development • 8.1.A Continuity and Change Over Time • 8.1.C Research • 8.3 United States History • 8.3.B Historical Documents and Artifacts • 8.3.C Impact of Continuity and Change Academic Standards for Environment and Ecology PA • 4.3.3-4 Natural Resources • 4.4.3-4 Agriculture and Society • 4.5.3-4 Humans and the Environment Academic Standards for Science and Technology and Engineering Education PA • 3.2.3.A3-4 Matter and Energy, Reactions • 3.4.4-5.B1 Effects of Technology • 3.4.4.B3 Society and Development of Technology • 3.4.3-5.B4 Technology and History • 3.4.4.E2 Agricultural and Related Biotechnologies • 3.4.3-5.E3 Energy and Power Technologies • 3.4.3.E6 Manufacturing Technologies

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