A Review of World War I food and cookbook with preparation demonstration

Chris Koch

Aurora University/Midway Village

Objective: The students will be introduced to the food and preparation used and

consumed during World War I. Students will be given pictures showing actual

soldiers cooking, eating and preparing their meals. The students will be able to

discuss and analyze what is occurring in the different pictures as well as to review

several recipes used by soldiers and civilians. The students will make a World War

I cookbook as well as to prepare their selected meals outside as near authentic as

possible.

Standards:16. 16A, 16D, 18A

Materials:

• A packet of primary document photos which show soldiers in different

stages of food preparation.

• Actual recipes and cookbooks used during the time period as well as the

opportunity to research recipes using books, websites or actual people who

may have lived in or near that time period.

• Laptops

• Pencils

• Paper cardstock/lined

• Hole punches

• Glue sticks

• Twine

• Scissors

• Cooking materials - will be determined by recipe

• Food source - use either district food services or teacher purchased

• Outdoor tools for cook site preparation

• Firewood-fire source

• Rocks, grills, poles, pots, pans, sheet metal

• Smart board

• Several other adult helpers teachers/parents/administration for assistance

on cook day.

• http://www.worldwarl.com/dbc/food.htm

• http://www.lavenderandlovage.com/2014/ll/on-the-home-front-original-

wartime-recipes-from-the-great-war-1914-to-1918.html

• http://www.freewebs.com/29thfieldkitchen/recipes.htm

Assessments: The students will be assessed on several factors and outcomes. The

students will be assessed on participation during primary source review and

discussion. The students will be assessed on their completion and authenticity of

the recipes they research and in turn place in a group designed cookbook. The

students will then be assessed on their design of a cooking site and supplies,

preparation of materials and the outcome of their food.

Instruction set:

As a continuation of the class study of World War I the students will be

given packets at their tables to look at with no extra descriptions. The students

will be asked to look at, discuss and answer several questions in their journal as to

what they observe, see or read. They will then reflect asking such things as what

do they think, finishing with formulating questions they may still have.

The class will have a chance to share their thoughts and ideas as well as to

provide answers to the questions written in their journals. The students will then

be given time to research, discuss and select recipes from different cookbooks

from the time period or from historical websites that give period correct recipes.

Once the group is in consensus, they will type or write the recipes out with

directions, design a table of contents, cover and artwork. They will then place the

pages together and bind with twine.

After the cookbook is made the students will select one dish to prepare for

the rest of their troops (classmates). They students will design, construct and

gather the supplies to make the dish in a time period correct way. When all are

ready, the class will begin construction outside of their camp, to create a meal for

their class as well as invited guests.

Students will present, taste and rate their fellow trooper's food. All will

have to play a role and assist in all aspects of the project. Students will be good

stewards to their environment and make sure to replace and take down any

objects built as well as leave the area clean. In addition, cookbooks will be placed

on display in the classroom.

Rubrics:

Kennedy IVI.S.

World War I Cookbook

Name: Teacher: Mr. Koch

Criteria Points

Attendance / Promptness

Level Of Engagement In Class

Student is always prompt and regularly attends classes.

student proactively contributes to class by offering ideas and asking questions more than once per class.

Student is late to class once every two weeks and regularly attends classes.

Student proactively contributes to class by offering ideas and asking questions once per class.

Student is late to class more than once every two weeks and regularly attends classes.

student rarely contributes to class by offering ideas and asking questions.

student Is late to class more than once a week and/or has poor attendance of classes.

Student never contributes to class by offering ideas and asking questions.

Ustening Skills

Behavior

Student listens i when others talk,

both In groups and in class. Student Incorporates or builds off of the ideas of others.

Student almost

Student listens when others talk, both in groups and in class.

Student does not listen when others talk, both in groups and in class.

Student rarely ! Student

Student does not listen when others talk, both in groups and in class. Student often interrupts when others speak.

Student almost

Preparation

never displays disruptive behavior

] during class.

Student is almost always prepared for class with assignments and required class materials.

i displays disruptive behavior during

! class.

Student is usually i prepared for class ' with assignments and required class materials.

occasionally displays disruptive behavior during class.

Student is rarely prepared for class with assignments and required class materials.

• always displays disruptive behavior during class.

Student is almost never prepared for class with assignments and required class materials.

Total—>

Collaborative Work Skills : World War I Cookbook and cook off

Teacher Name: Mr. Koch

Student Name:

CATEGORY 4 3 2 1

Contribution to

cookbook

Routinely provides

useful ideas when

participating in the

group and in

classroom

Usually provides

useful ideas when

participating in the

group and in

classroom

Sometimes

provides useful

ideas when

participating in the

group and in

Rarely provides

useful ideas when

participating in the

group and in

classroom

Quality of Work Provides work of

the highest quality.

Provides high

quality work.

Provides work that occasionally needs to be

checked/redone by othergroup

Provides work that usually needs to be checked/redone by others to ensure quality.

Problem-solving Actively looks for and suggests solutions to problems.

Refines solutions suggested by others.

Does not suggest or refine solutions, but is willing to try out solutions suggested by

Does not try to solve problems or help others solve problems. Lets others do the work.

Preparedness Brings needed

materials to class

and Is always ready

to work.

Almost always

brings needed

materials to class

and is ready to

work.

Almost always

brings needed

materials but

sometimes needs

to settle down and

Often forgets

needed materials or

is rarely ready to

get to work.

Working with

Others

Almost always

listens to, shares

with, and supports

the efforts of

others. Tries to

Usually listens to,

shares, with, and

supports the efforts

of others. Does not

cause \"waves\ in

Often listens to,

shares with, and

supports the efforts

of others, but

sometimes is not a

Rarely listens to,

shares with, and

supports the efforts

of others. Often is

not a good team Finished cookbook and food item

Consistently stays focused on the task and what needs to be done. Very self-directed.

Focuses on the task and what needs to be done most of the time. Othergroup members can count

Focuses on the task and what needs to be done some of the time. Other group members

Rarely focuses on

the task and what

needs to be done.

Lets others do the

work.

Primary Sources:

Bread served with all meals.

188. Holiday dinners.—The following menus for holiday dinners are such as are commonly given when l iv ing on the straight ration or when very l imited funds are available:

T H A N K S G I V I N G D I N N E R .

Oyster soup and crackers. Roast turkey and dressing.

Cranberry sauce. Qreen pease.

Roast pork and gravy. Apple sauce.

Masned potatoes. Bread and butler.

Apple pie. Pumpkin pie. Jelly roll and marble cake.

MUed candies and assorteil nuts. Ice cream.

Cream and coffee.

189. CHRISTMAS D I N N E R .

Oyster soup and criickers. Roast chicken with dressing.

Cranberry sauce. Boiled bam and mashed potatoes,

(ireen pease. Celery.

Bread and butter. Apple pie. Peach pie.

Jelly roll. Layer cake. Mixed candles and nuts. Crushed fruit and cream.

Bread and butter. Coffee.

Buckv,l>cal Coffeu Cake

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