Know Your Food, November
A monthly publication from CSSD11 Food & Nutrition Services
Hi Kids!
We haven’t always had a modern electric or gas stove to cook our
meals. Did you ever wonder how people in the year 1492 cooked their
food? How do you think people in 100 BC made lunch? There were
definitely no microwaves back then!
An ancient Greek brazier and
casserole, 6th/4th century BC,
exhibited in the Ancient
Agora Museum in Athens
A Bronze Age
cauldron made
from sheet bronze
with a meat-hook
During this time, food was
cooked in a cauldron over
an open fire. Open fire
had three major problems
that made people want to
make improvements: it
was dangerous, it
produced a lot of smoke,
and it wasted a lot of heat.
The cook had to adjust the
heat by raising or lowering
the cauldron.
A new invention, the fire
chamber, enclosed the fire
on three sides by brickand-mortar walls and was
covered
 by an iron plate.
New cookware soon
appeared: flat-bottomed
pots replaced cauldrons.
A brazier was a container for
fire, usually an upright
standing or hanging bowl or
box. It burned solid fuel and
provided heat and light but
also was used for cooking.
Braziers have been recovered
from many early
archaeological sites, for
example the Nimrud brazier
was recently excavated by the
Iraqi National Museum, dating
back to at least 824 BCE.
A fuel-burning stove at
Holzwarth Ranch National
Historic Site in Rocky
Mountain National Park,
Colorado
Stoves, like the
one you have at
home, looked much different
many years ago.
Some Asian civilizations created
closed stoves much earlier than
the West. There is evidence of
clay stoves that enclosed the fire
completely dating to the Chinese
Qin Dynasty (221 BC–206/207 BC).
Over time, stoves have changed.
Stoves continued to evolve and
charcoal replaced wood. Around
1880 charcoal was replaced by gas.
Once electric power was more
available, electric stoves became a
common sight in the kitchen
although fuel-burning stoves are
still used in some parts of the
world.
From Your D11 “Good Food Team”:
Rick Hughes,
Director
Nate Dirnberger,
Chef
Jamie Humphrey, RD,
Admin. Dietitian
Janet Maupin,
Staff
To support D-11’s Good Food Project, learn more about the standards and
provide us with feedback, visit:
www.d11.org/fns/d11goodfoodproject.htm.
Source: http://en.wikipedia.org
Word Puzzle…
“Add” and “Subtract” the pictures and letters to find out
about Good Food in District 11!
Good Food makes kids:
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Good Food helps kids:
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An example of Good Food:
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Answers: strong, learn, carrot