You cannot live without food, all creatures in this world need it. As you go through life you will need different kinds of nourishment—for your senses, intellect, emotions, to appease your taste buds and satisfy your physical hunger. Many cook or assemble meals every day. It is a creative activity, just like writing. Cooking at home is a good practice, not only for you and your families, but also for the Earth. Not only does it save money compared to going out to eat, it also helps support local communities. Whether you are feeding your emotions or intellect, you are heeding an ancient instinct when you prepare and share food.  This week’s book reviews from the Children’s Literature and Reading Special Interest Group showcase the many dimensions of food.

Grades K-2

Barrett, Mary Brigid. (2014). Pat-a-Cake. Illus. by LeUyen Pham. Somerville, MA: Candlewick Press.

Perhaps every child in the western world knows the rhyme, “pat-a-cake, pat-a-cake, baker’s man.” Mary Barrett provides a humorous twist to the rhyme. The pages in this board book invite and guide children to explore vegetables, fruits, and other objects around them using kiwi, puddle, peach, tomato, bumpy pickle, and leaf. The story is also woven into the daily routine and ends appropriately with a cuddle. The bold pictures portray families and children with various skin colors and racial features through the book. In short simple sentences, the book introduces details of the world to the youngest readers. This board book can be made into a game by parents and preschool teachers to take children on a tactile expedition. A great list of tactile activities for students with visual impairment or their classmates can be found here.

—Rani Iyer, Washington State University Pullman

Grades 3-5

Candlewick Press. (2014). Fizzy’s Lunch Lab: Super Supper Throw Down. Illus. by Lunch Lab, LLC. Somerville, MA: Candlewick Press. 

Here comes a dinner cook-off between Professor Fizzy and Fast Food Freddy. While Professor Fizzy is an advocate of healthy eating, Fast Food Freddy is the very opposite. To promote healthy eating, Professor Fizzy explains to readers the importance of creating a balanced meal, buying fresh ingredients, and various nutrients necessary for our bodies and digestion. As for Fast Food Freddy, everything that is greasy, fatty, and sugary is included in his menu. Moreover, his trump card is to have a free toy to go along with the meal. Now the meals are ready for kid taste-testers. Who will be the winner? Yes, the winner is Professor Fizzy. After witnessing this competition, readers may gain more knowledge about healthy eating by following the recipes Professor Fizzy provides and becoming more aware of what they have put into their mouth!

—Ying-Hsuan Lee, Washington State University Pullman

Hartman, Eve & Meshbesher, Wendy. (2014). Digestion and Nutrition: What Happens to the Food We Eat? North Mankato, MN: Raintree Perspectives.

We cook, we eat, and we enjoy yummy food! Have you ever wondered where your favorite hot dog and bun, ice cream, salad, and orange juice go after they leave your mouth? This book provides brief but sufficient information about the essentials of the human digestive system as well as knowledge about health and nutrition. Charts, tables, and graphics accompany the text to facilitate understanding.  Some fun facts about the history of hot dogs and cheese as well as butter sculptures heighten the reader’s interest. This book could lead readers to explore the relationship between food and the human body further.

—Ying-Hsuan Lee, Washington State University Pullman

Hengel, Katherine. (2014). Garden to Table: A Kid’s Guide to Planting, Growing, and Preparing Food. Minneapolis, MN: Scarletta Junior Readers.

Part of the fun of the culinary cycle is to cook and eat food you plant and grow in your own backyard or front porch. The book is an invitation to experience this pleasure. Beginning with the benefits of growing our own food and introducing different terms for cooking, ingredients, and kitchen tools, the book leads readers to some planting tips for growing basil, carrots, green beans, leaf lettuce, potatoes, and tomatoes. The recipes show how these plants can become a variety meals for snacks, lunch or dinner. This is an informative and useful book for children to enjoy culinary fun and growing summer plants! Summer is a good time for children to experience the pleasure of being farmers and cook to enjoy the taste of fresh vegetable right from their backyard!

—Ying-Hsuan Lee, Washington State University Pullman

Rau, Dana Meachen. (2014). Recipes from Mexico. Chicago, IL: Raintree

This short volume packs alot of information about Mexico. It begins by introducing the country to the readers—its location and the geographical and linguistic variations in the country. This overview of the country is followed by suggestions on how to use the book. The recipes are marked with allergy indicators—nuts, dairy-free, gluten-free, vegetarian and vegan. For kids who have never cooked in a kitchen before, the author includes information about maintaining cleanliness and safety in the kitchen. Breakfast recipes include recipes for the popular huevos rancheros and hot chocolate. Recipes with meat include a molten cheese casserole. Other dishes include Mexican rice, refried beans, guacamole, and salsa. The book ends with recipes for lemonade and dessert. This is a great book for young cooks.

—Rani Iyer, Washington State University Pullman

Rau, Dana Meachen. (2014). Recipes from India. Chicago, IL: Raintree

This companion volume to Recipes from Mexico introduces recipes from India. With the exception of one, all the recipes presented by the author are from northern India. The recipes in this volume include seafood such as coconut shrimp curry and popular meat recipes including tandoori chicken. The method for making the traditional cheese, paneer, is carefully described with appropriate pictures. Main dishes offered include cooking plain rice and wheat flat breads called chapattis. The dessert dishes are mango fool, kheer (rice pudding) and sweet lassi. Substitutes for ingredients available locally are indicated where relevant. The advantage of the format is the detailed, careful explanation of the steps, including an estimate of the time required for making the recipe. Students may end up wondering, if cooking traditional foods is so easy, tasty and nutritious, why do their school lunches taste nothing like this?

—Rani Iyer, Washington State University Pullman

Grades 6-8

Compestine, Ying Chang. (2014). Secrets of the Terra-Cotta Soldier. Illus. by Vinson Compestine. New York, NY: Abrams Books.

Set in China in the 1970s, the story portrays the life of a 14-year-old boy, Ming, who lives in a village with his father working as a museum representative and archeology appraiser. However, as the village’s archeology office is threated to be closed by the government, Ming is worried his father will be laid off. One day three villagers discover a terra-cotta head and send it to Ming’s father for appraisal. Ming is surprised to find that the terra-cotta head, who calls himself Shi, can talk. As Ming and Shi converse, Ming learns about the first Chinese dynasty, Qin Dynasty, and its first emperor, Emperor Qin. The similarity between what Emperor Qin did and what Chairman Mao practices in the 1970s astonishes Ming. Making use of this discovery, Ming tries to figure out a plan to save his father’s job and the village. Although this is a historical novel, there are recipes included in the book to show readers what the soldiers of the Qin Dynasty cooked and ate to survive during the wars. Readers will be able to experience some ancient recipes that are probably not on the menu in any Chinese restaurant!

—Ying-Hsuan Lee, Washington State University Pullman

Jacobson, Darlene Beck. (2014). Wheels of Change. Berkeley, CA: Creston Books.

Twelve-year-old Emily lives in the early 1900s in Washington, D.C. Her father owns the Soper Carriage Works, a company that makes high quality carriages, and her mother stays home to take care of the children and household chores with the expectation Emily will do what a girl “should do.” However, Emily is fond of spending time in her father’s carriage barn where everything is fresh and magical to her rather than working in a kitchen. At the turn of 20th century lots of things are changing, including the new techniques of making carriages that threaten Emily’s father’s livelihood. As the story progresses, Emily cooks up plans to save her father’s business by exercising her courage and agency as a young lady. While turning the pages and wheeling through American history, readers can also sample traditional American dishes, including peach pie, gingerbread, biscuits, and sugar cookies by following recipes included in the book. Although the sweets and snacks may not be uncommon to many readers, tasting homemade treats prepared by their very own hands promises pleasure to their taste buds and fond memories of this historical tale that is based on a true story.

—Ying-Hsuan Lee, Washington State University Pullman

Grades 9-12

Green, Jen. (2013). A Teen Guide to Eco-Gardening, Food, and Cooking. Chicago, IL: Heinemann Library.

Intended for teens, this book explains how being eco-friendly can help save the earth. Doing so means we are using less energy, water, reducing pollution, and protecting our natural resources by wasting less. The book is divided into six chapters which sequentially introduce topics to the readers. “Being Green” introduces readers to the benefits of environmentally-friendly behaviors. “Green Gardening” provides tips to save water, improve soil, and handling pests. “Eco-Friendly Gardens” shows how to support wildlife in the garden. Chapter four deals with diet and includes tips for reading labels, promoting healthy eating habits, and packaging problems. Green kitchen and cooking tips are part of chapter five, as well as tips and recipes for using leftover foods and how to avoid food wastage. The last chapter provides supplemental information regarding the topics in the book. For example, a sample meal plan that requires no cooking. This book is full of practical information and will keep readers engaged for a long time.

—Rani Iyer, Washington State University Pullman

Rocco, John & Primiana, Jay. (2014). Swim That Rock. Somerville, MA: Candlewick Press.

This title is about the determination of Jake Cole, a 14-year-old who has unwavering hope he can save his family’s diner. When Jake learns his mom will have to close the diner (and move to Arizona) if they cannot pay $10,000 to the “sharks,” Jake is determined to earn that money. With some help from his father’s best friend, Gene, he earns some cash, but after Gene has an accident and is hospitalized, Jake is hired by Captain. A pirate, Captain digs for quahogs in the polluted areas, but pays well. Jake faces a moral dilemma working with Captain, but even with all his efforts, the teen still can’t raise enough money to save the diner. Not ready to give up, Jake and his friends organize a cabaret in the diner to raise the required funds. Teachers can learn more about the New England tradition of quahogging here and watch a quick introduction. The authors are childhood friends and did extensive research to write this book. You can watch the video here and an excellent author interview is available here.

—Rani Iyer, Washington State University Pullman

These reviews and resources are submitted by members of the International Reading Association’s Children’s Literature and Special Interest Group (CL/R SIG) and are published weekly on Reading Today Online.