Bibliography for Teachers
Addi. “Anatomy of a Canning Jar.” Digital image. Relocavor. May 30, 2014. Accessed
August 13, 2017. https://relocavor.files.wordpress.com/2014/05/canning-jar-anatomy.gif. Image details the parts of a canning jar.
Appert, Nicolas. The Art of Preserving: All Kinds of Animal and Vegetable Substances for Several Years. London, England: East-India Company, 1812. The first book of preserving for the future.
Asante, Molefi Kete. "Afrocentric Curriculum." Educational Leadership 49, no. 4 (December 1991): 28-31. Accessed July 13, 2017. http://www.ascd.org/publications/educational-leadership/dec91/vol49/num04/toc.aspx. Article that provides insight to the teaching of African American students.
"Foodborne pathogens." Fight Bac! Accessed July 05, 2017. http://www.fightbac.org/food-poisoning/foodborne-pathogens/. Identified microorganisms by the U.S. Public Health Service.
"Food Safety." Centers for Disease Control and Prevention. October 05, 2016. Accessed July 09, 2017. https://www.cdc.gov/foodsafety/index.html. Background information on foodborne/germs.
"Fresh Preserving, Shop Ball® Mason Jars & Home Canning." Fresh Preserving, Shop Ball® Mason Jars & Home Canning. Accessed July 19, 2017. http://www.freshpreserving.com/. Background information from Ball® on step by step fresh preserving.
Greene, Janet, Hertzberg, Ruth, and Vaughan, Beatrice. Putting Food By.5th ed. Edited by Stephen Schmidt. New York, NY: Penguin Group, 2010. Instructions on the best ways for canning, pickling, drying, curing, and preserving.
"Handwashing: Clean Hands Save Lives." Centers for Disease Control and Prevention. January 27, 2016. Accessed July 11, 2017. https://www.cdc.gov/handwashing/index.html. Steps for teaching the science behind hand washing.
Ladson-Billings, Gloria. The Dream-Keepers: Successful Teachers of African American Children. San Francisco: Jossey-Bass, 2009. Ladson-Billings challenges us to envision intellectually rigorous and culturally relevant classrooms that have the power to improve the lives of not just African American students, but all children.
"Make Sauerkraut: Fermented Foods for Health." Make Sauerkraut: Fermented Foods for Health. Accessed July 17, 2017. https://www.makesauerkraut.com/. The Who, What, Where, When, Why and How to make sauerkraut.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner, 2004. This is the go to book which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they are made of, and how cooking transform them into something new and delicious.
Miller, Jan, ed. Better Homes and Gardens: Complete Canning Guide. New York, NY: Houghton Mifflin Harcourt, 2015. Provides all the information and inspiration you need to stock your pantry with home-canned food. Offers the safest, simplest, and the most up to date methods to ensure safety and success in home canning.
"Reshafim.org." Reshafim.org. Accessed July 18, 2017. http://www.reshafim.org/. Topics include fruit and vegetables, with early Egyptian influence.
"Sauerkraut: bacteria making food." Scientific American Blog Network. Accessed July 22, 2017. https://blogs.scientificamerican.com/lab-rat/the-science-of-sauerkraut-bacterial-fermentation-yum/. Science Blog
Shepard, Sue. Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. New York: Simon & Schuster Paperbacks, 2006. Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to pickle, pot, and can.
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