Cooking on the Lewis and Clark Expedition Book

Discusses the everyday life, cooking methods, and foods eaten on the journey of Meriwether Lewis and William Clark up the Missouri River to the Pacific as they charted the ...

Children's Literature

This useful supplement to the social studies curriculum discusses the everyday life on the trail, including cooking methods and typical foods eaten by the Lewis and Clark expedition in the early 1800s. Boxed sections include two bibliographic vignettes of Lewis and Clark, information about the peace medals that they carried to present to tribal chiefs, and mapmaking. One section is also devoted to Sacagawea. Text, maps, drawings, and photographs illuminate the era. But the real advantage of the book is the eight recipes for typical foods presented in easy-to-follow directions, with modern ingredients and practices for cooking in a full-scale kitchen. Measurements are given in English and metric systems. Some recipes include hominy and bacon, pan-fried catfish, cherry sauce, buffalo or beef jerky, smoked salmon soup, and roasted Jerusalem artichokes. A glossary is followed by five good sources for learning more, places to write and visit, Internet sites, plus an index. All in all, a fine addition to augment curriculum or introduce children to the era. Part of the "Exploring History through Simple Recipes" series. 2000, Blue Earth Books/Capstone Press, $22.60. Ages 8 to 12. Reviewer: Susan Hepler