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A Local Assessment Toolkit to Promote Deeper Learning
Build assessments you can really use | Unlock the how, when, what, and why Watch your system become greater than its parts by building local capacity through common language and deeper knowledge of assessment components. For years, educators have turned to the Hess Cognitive Rigor Matrices (CRM). Now for the first time, the modules are packaged into one resource to help you evaluate the quality and premise of your current assessment system. Designed as a professional development guide for long-term use by school leaders, five content-rich, topic-based modules: Offer field-tested, teacher-friendly strategies for local school test development Can be used for individual or professional development opportunities Allow for sequential or non-sequential use
Witness (Scholastic Gold)
Newbery Medalist Karen Hesse emerses readers in a small Vermont town in 1924 with this haunting and harrowing tale. Leanora Sutter. Esther Hirsh. Merlin Van Tornhout. Johnny Reeves . . .These characters are among the unforgettable cast inhabiting a small Vermont town in 1924. A town that turns against its own when the Ku Klux Klan moves in. No one is safe, especially the two youngest, twelve-year-old Leanora, an African-American girl, and six-year-old Esther, who is Jewish.In this story of a community on the brink of disaster, told through the haunting and impassioned voices of its inhabitants, Newbery Award winner Karen Hesse takes readers into the hearts and minds of those who bear witness.
The Taste of America
This classic barbeque of our foodways is as valid and as savory today as when it first tickled ribs a generation ago. Based on the superlative authority of John L. Hess, onetime food critic of the New York Times, and Karen Hess, the pioneering historian of cookery, The Taste of America is both a history of American cooking and a history of the advice smiling celebrity cooks have asked Americans to swallow. The Taste of America provoked the cooking experts of the 1970s into spitting rage by pointing out in embarrassing detail that most of them lacked an essential ingredient: expertise. Now "Kool-Aid like Mother used to make" has become "Kool-Aid like Grandmother used to make," and a new gener...
Cuisine and Culture
Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.
Savoring Gotham
Savoring Gotham traces the rise of New York City's global culinary stardom in 570 accessible, yet well-researched A-Z entries. From the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.
The Carolina Rice Kitchen
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and b...
An Antebellum Plantation Household
This receipt book provides a flavorful record of plantation cooking, folk medicine, travel, and social life in the antebellum South, with 82 recently discovered additional receipts.
America's Founding Food
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the author...
Alabama Afternoons
Hoffman recounts his personal visits with writer Mary Ward Brown in her library in Hamburg, with photographer William Christenberry in a field in Newbern, and with storyteller Kathryn Tucker Windham and folk artist Charlie ?Tin Man? Lucas at their neighboring houses in Selma. Also highlighted are the lives of numerous alumni of The University of Alabama?among them Mel Allen, the ?Voice of the Yankees? from 1939 to 1964; Forrest Gump author Winston Groom; and Vivian Malone and James Hood, the two students who entered the schoolhouse door in 1963. Hoffman profiles distinguished Auburn University alumni as well, including Eugene Sledge, renowned World War II veteran and memorist, and Neil Davis, the outspoken, nationally visible editor of the Lee County Bulletin.
The Jemima Code
Winner, James Beard Foundation Book Award, 2016 Art of Eating Prize, 2015 BCALA Outstanding Contribution to Publishing Citation, Black Caucus of the American Library Association, 2016 Women of African descent have contributed to America’s food culture for centuries, but their rich and varied involvement is still overshadowed by the demeaning stereotype of an illiterate “Aunt Jemima” who cooked mostly by natural instinct. To discover the true role of black women in the creation of American, and especially southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African American authors, looking for evidence...
