Breads of the Harvest

Exploring the Science, Nutrition,
and History of Bread Making
Since the Pilgrims
3rd-4th grade classrooms

What sustained the Pilgrims during their long ocean voyage to the New World? What did they eat to celebrate their first harvest in the American wilderness? What European delicacies did they learn to adapt to their new homeland? Breads. This three-unit curriculum integrates science, language arts, and math concepts in a study of the role of breads in shaping the history of this nation. Among the activities:

• demonstrating the difficulty of grinding grains into flour
• comparing the properties of different leavening agents
• analyzing dietary needs
• testing and tasting various bread recipes

The teacher manual includes lesson plans, camera-ready student handouts, and information on additional resources. Visit our Breads of Harvest web site at http://www.ag.ohio-state.edu/~breads

Breads of the Harvest was funded by a grant from the Ohio Soybean Council and developed by professional staff at The Ohio State University as part of the Science Alive in the Classroom series of 4-H school enrichment programs. For additional information:
 
Ohio residents contact your county Extension office
 
Out of state residents contact:
 
Ohio State University Extension Media Distribution
385 Kottman Hall, 2021 Coffey Road
Columbus, OH 43210-1044
 
or call: (614) 292-1607
 
or E-mail Janis Cripe at
pubs@postoffice.ag.ohio-state.edu