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147 pages

English

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From the minute life begins, food makes you strong, helps you grow, and gives you energy. But do you take that ham sandwich for granted? You might not give a lot of thought to where your food comes from, how it got to you, what's really in it, or what it does for you. Food: 25 Amazing Projects Investigate the History and Science of What We Eat gives kids some "food for thought" as they dive into exciting projects about the incredible world of food. Kids will have fun learning about all aspects of food in our daily lives-how vegetarians balance their diet, how some cultures rose and fell based on a single food source, the route from farm to market, how eating locally makes an impact, and much more.

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Publié par	Nomad Press
Date de parution	01 septembre 2010
Nombre de lectures	0
EAN13	9781619300880
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,0600€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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Nomad Press is committed to preserving ancient forests and natural resources. We elected to print Food: 25 Amazing Projects Investigate the History and Science of What We Eat on 4,007 lbs. of Williamsburg Recycled 30% offset.
Nomad Press made this paper choice because our printer, Sheridan Books, is a member of Green Press Initiative, a nonprofit program dedicated to supporting authors, publishers, and suppliers in their efforts to reduce their use of fiber obtained from endangered forests. For more information, visit www.greenpressinitiative.org
Nomad Press
A division of Nomad Communications
10 9 8 7 6 5 4 3 2 1
Copyright © 2010 by Nomad Press
All rights reserved.
No part of this book may be reproduced in any form without permission in writing from the publisher, except by a reviewer who may quote brief passages in a review.
The trademark "Nomad Press" and the Nomad Press logo are trademarks of Nomad Communications, Inc.

This book was manufactured by Sheridan Books,
Ann Arbor, MI USA.
July 2010, Job # 318368
ISBN: 978-1-934670-59-0
Illustrations by Farah Rizvi
Questions regarding the ordering of this book should be addressed to
Independent Publishers Group
814 N. Franklin St.
Chicago, IL 60610
www.ipgbook.com
Nomad Press
2456 Christian St.
White River Junction, VT 05001
www.nomadpress.net
Contents
INTRODUCTION FEELING HUNGRY?
CHAPTER ONE PICKING THE FIRST APPLE
CHAPTER TWO FARMING, PAST & PRESENT
CHAPTER THREE FOOD & CULTURES
CHAPTER FOUR I WANT IT! FOOD IN DEMAND
CHAPTER FIVE FOOD PACKAGING
CHAPTER SIX FOOD SAFETY
CHAPTER SEVEN TRADITIONS & CELEBRATIONS
CHAPTER EIGHT FOOD ACROSS TIME
CHAPTER NINE NUTRITION
CHAPTER TEN "MEAT" ME AT THE VEGGIE STAND
CHAPTER ELEVEN BACKYARD EATING
CHAPTER TWELVE YOU’RE EATING WHAT?!
CHAPTER THIRTEEN THE FUTURE OF FOOD
Glossary
Resources
Index
Other titles in the Build It Yourself series
Feeling Hungry?
W hen you are hungry for a snack, you can just grab something out of the freezer and pop it in the microwave. It is hot and ready in seconds to eat in front of your high-def television.

If your parents wanted a snack at your age, they might have grabbed a box of sugar cereal and poured themselves a bowl to eat while they watched Saturday morning cartoons. And if your grandparents had wanted a snack at your age, they might have pulled an apple off the backyard tree before catching a show on the radio.
What about your ancient ancestors? Maybe they plucked some berries off a bush, or had to wait for their next meal instead. (And they didn’t even have electricity, so forget about TV or radio!)
F OOD HAS CHANGED OVER THE YEARS, AND SO HAS THE WAY WE THINK ABOUT IT, GET IT, AND EVEN GROW IT.
FOOD FOR THOUGHT
Food is important in a lot of different ways. It gives us the energy we need to live. It plays a central role in many of our holidays and celebrations. And it helps connect us to our ancestors.
Favorite family recipes are passed from generation to generation, and we all have special memories that involve food. Do you remember a delicious pie that your grandmother baked for you, or the first time you climbed an apple or orange tree and picked ripe fruit? Or maybe you’ve used gourds to decorate the Thanksgiving table.
Some of the foods we eat have changed over time, while others have stayed the same for thousands of years. New recipes have been created, and old ones re-discovered. Food is nutrition for your body. But it can also be something poetic and beautiful. The bottom line is that food is a big part of our lives. It’s part science, part history, and part culture.
In this book, you’ll learn about the first foods humans ate and about the earliest farmers. You’ll discover how food gives your body energy, and the different ways we keep food from going bad. You’ll explore how food is used in different cultures and their celebrations. You’ll even see how food might be used in the future.

Ready to follow food across space, time, and history? Grab a snack, and let’s go!

ancestor: people from your family or country that lived before you.
nutrition: the vitamins, minerals, and other things in food that your body uses to stay healthy and grow.
culture: the beliefs and customs of a group of people.
PICKING THE FIRST APPLE
L iving things need food to survive. When you feel hungry, your body is sending you a message that you need to refuel, or eat.

In ancient times, when people got hungry, they couldn’t just go to the grocery store. Instead, they had to gather plants or hunt animals in order to eat. Because they didn’t have any way to store or preserve their food, they generally ate it right away.

Some of the first foods humans ate were probably fish, eggs, and berries.
Ancient people were nomads who moved around to find food. They followed herds of migrating animals and looked for places where plants were ripening. There was no guarantee that they would always find food when they needed it, and people often went hungry.

Eventually, people realized they could plant seeds and grow edible crops themselves. They could settle in one place and create a steady supply of food for themselves.
Ancient Egyptians learned to grow crops along the Nile River. During the first part of the farming season, the Nile would flood, depositing fertile soil on the fields along its banks. While the fields were flooded, people fished for food. When the waters receded, the people planted seeds in the rich soil left by the flood.
MAKING IT LAST
When ancient people began farming, they were still limited by the seasons and the weather. After all, they couldn’t grow crops during cold winters, or during floods or droughts. So they needed to figure out ways to save their food for times when it wasn’t as plentiful. Unlike us, they couldn’t just put their leftovers in the refrigerator or the freezer.

A NCIENT PEOPLE DEVELOPED SEVERAL METHODS TO PRESERVE THEIR FOOD.
One of the simplest techniques to preserve food was to dry it in the sun, dehydrating it. Drying food removes the moisture that allows microorganisms to grow. Microorganisms spoil the food. Another way to dry food was to slowly smoke it over the fire.

Native Americans made a food called pemmican by grinding together dried meat and fruit with fat. They carried pemmican on long trips, and also ate it during the winter, along with dried corn and beans.
Another technique for preserving food was called fermentation. This is a natural process that occurs when food starts to break down, or decay. This produces acids that stop or limit the growth of the microorganisms that cause food to spoil. Ancient people developed a way to control the process of fermentation using yeast.

preserve: to save food in a way that it won’t spoil, so it can be eaten later.
nomads: people who move from place to place in search of food.
migrate: to travel to the same place at the same time each year.
edible: safe to eat.
Nile River: a long never in Africa (4,132 miles or 6,650 kilometers) that winds its way from Burundi to Egypt.
flood: when a dry area is covered by water.
fertile: land that’s able to produce vegetation.
drought: a period of very dry weather when there is not enough rain.
dehydrate: to remove the moisture from something.
microorganism: anything living that is so small you can only see it with a microscope.
fermentation: a chemical reaction that breaks down food.
Yogurt is a food produced through fermentation. Ancient people may have made the first yogurt as far back as 4,500 years ago. Because milk is so perishable, early people may have turned most of it into yogurt and cheese, which are foods that keep longer.

Another important form of food preservation is salting. Salt also limits the growth of the microorganisms that spoil food. For many ancient cultures, fish was a major source of food. To make fish last longer, it was often salted.
People also used spices to preserve their food. And some pickled their food, which involved immersing it in vinegar to slow the growth of microorganisms. Meanwhile, fruit could be preserved by soaking it in honey, and meat preserved by sealing it with fat to keep out the air.

HOW OLD IS THAT FOOD YOU’RE EATING?
Many of the foods that we eat and drink today first originated in ancient civilizations. The steaming mug of hot chocolate that you enjoy when it’s cold outside, for example, has a very long history, dating back to the ancient Maya.
The Maya lived in Central America and are believed to have created a chocolate drink about 2,000 years ago. They served it cold. First they ground cocoa seeds into a paste. Then they mixed this paste with ingredients like water, chili peppers, and cornmeal. This made a bitter, frothy drink, not much like the sweet, creamy treat that you drink today.

perishable: easily spoiled.
salting: using salt to preserve food.

The drink was adapted by the Aztecs, another ancient group of people. The Aztecs sometimes added vanilla, but it was still very bitter and spicy.
After Spanish explorers invaded Central America and conquered the Aztecs, they brought the drink back to Europe. Over time, the spices were removed and sugar added to sweeten it. In the late 1600s, the water was replaced with milk to make the drink creamier.

The marshmallow is another food that originated a long time ago. The ancient Egyptians made the first marshmallows about 4,000 years ago. They extracted a sweet substance from the marsh mallow plant, a wild herb that grew in marshes. Then they mixed the substance with honey to sweeten and thicken it. This produced a candy that was only offered to rulers and gods.
Around 1850, marshmallows underwent a significant transformation. French candy makers mixed the mallow root sap with egg whites, corn syrup, and water. They heated the mixture up and poured it into molds, making marshmallows similar to the ones we eat today. To