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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