Have you ever wondered what people ate way back when? Or how certain foods came to be so popular?
Food is both a constant and variable throughout human history. Exploring how diets have shifted and adapted across time and cultures can be a useful lens for conversations about the past. Food histories highlight cross-cultural communication, creativity, and innovation often born out of hardship.
The books below provide backstories into a specific dishes and ways of eating. In learning about food histories, we can begin to situate ourselves within our own cultural histories, as well as those of others.
Hetliyeh
Written by Jabra Ibrahim Jabra & Illustrated by Amal
Tamer Institute for Community Education, Palestine (2011)
Set in1930’s Bethlehem, Hetiliyeh is adapted by Sameh Abboush from the autobiography of Jabra This story is about Jabra’s mother making hetliyeh (rice with milk) and leaving it to cool for the family to eat in the evening when the father comes home from work. This white and delicious dish and the naughtiness of children seduce Jabra to invite his friends from the neighbourhood to see the delicious dish with their own eyes – and then the unexpected happens. A story that invites the readers to visit the 30’s and reflect on the social, gender, power relationship of that era.
The Real Story of Stone Soup
Written by Ying Chang Compestine & Illustrated by Stéphane Jorisch
Dutton Books for Young Readers, USA (2007)
A retelling of a classic tale. A stingy fisherman always makes his three young helpers do all his work. One day he scolds the “lazy boys” for forgetting to provide lunch. “Don’t worry,” they say. “We can make stone soup.” The boys dig a hole and fill it with water and “flavoured” stones. They trick the fisherman into making bowls and chopsticks, and fetching salt and sesame oil. While he’s busy, they stir in bird eggs, add wild vegetables, and slip fish into the soup. By the time the old man returns, they have a feast fit for a king. To this day, “Egg Drop Stone Soup” is a traditional dish in southeast China. A recipe is included.
A Junior Library Guild Selection
Mr. Crum’s Potato Predicament
Written by Anne Renaud & Illustrated by Felicita Sala
Kids Can Press, Canada (2017)
Mr. Crum is a wonderful cook and everyone loves his food -- that is, until Filbert P. Horsefeathers comes into his restaurant. Three times Mr. Crum cooks him an order of potatoes and three times the demanding customer sends them back because he thinks the slices are too thick! Exasperated, Mr. Crum cuts the potatoes paper-thin and quite by accident, potato chips are born! Based on a real man named George Crum, of mixed Native American and African American descent who was a cook in Saratoga Springs, New York, in the 1850s. Includes a historical note with a list of sources describing the legend and the remarkable, inspiring story of George Crum.
2018 Winner, Best Books for Kids & Teens, Canadian Children's Book Centre
The Story of Chopsticks
Written by Ying Chang Compestine & Illustrated by Yongsheng Xuan
Holiday House, USA (2001)
K·ai Kang is always hungry. As the youngest of three boys, he is never fast enough to grab food before his brothers get to it. In a moment of desperation, he picks up two sticks to snag some food too hot to touch – and chopsticks are born! Soon, all of China is using them. Illustrated with bold paper-cut images, this explanatory tale includes an afterward gives additional historic context, as well as instructions for using chopsticks and a recipe.
Magic Ramen: The Story of Momofuku Ando
Written by Andrea Wang & Illustrated by Kana Urbanowicz
Little Bee Books, USA (2019)
Have you ever wondered how instant ramen was invented? This little-known food history is a tale of determination and a desire for change. In post-war Japan, Momufuku Ando notices a long line of hungry people waiting for a meagre bowl of ramen. “The world is peaceful only when everyone has enough to eat,” he observes. Inspired, Ando devotes his life to creating a nutritious, convenient food that could be enjoyed by everyone. After much trial and error, Ando’s resolve pays off and instant ramen is born. Includes an author’s note about Japanese naming customs, a pronunciation guide, and an afterward with more information about the real Momofuku Ando.
Center for the Study of Multicultural Children’s Literature Best Books of 2019
Do you have a favourite book about food history? We'd love to hear from you! Leave us a comment below.
Comments