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Home School: The History of the World in Four Maps via Google Maps Mania

August 11th, 2020 Comments off
The History of the World in Four Maps via Google Maps Mania

The animated map above shows the changing borders of Europe, the Middle East and North Africa during the Twentieth Century. It is a a pretty good illustration of how geo-political developments demand frequently updated maps.

I created this animated map using Mundipedia. Munipedia is an interactive map which shows country borders for different dates in history. Enter a date into Munipedia and you can view how the world looked in that year. For example enter the year 1984 and you will see a divided Germany, split into East and West Germany. Skip forward a few years and in 1990 the map shows just the one Germany.

Read The History of the World in Four Maps via Google Maps Mania




An interesting link found among my daily reading

Home School: How ‘Wild’ was the Wild West via History Matters on YouTube

August 2nd, 2020 Comments off
We’ve all heard the stories of the Wild West. Saloon Brawls, duels at high noon, ladies being tied to Train Tracks by moustachioed gentlemen, Cowboys fighting Indians. But how true is any of this? To put it bluntly. Just how ‘Wild’ was the Wild West. Find out in this short animated simple history documentary.
Watch How ‘Wild’ was the Wild West via History Matters on YouTube


An interesting link found among my daily reading

Home School: Photography Ideas & Inspiration -Simple techniques to help you create striking & dynamic photographs via Andrew Brooks On YouTube [Video]

July 22nd, 2020 Comments off

Home School: Photography Ideas & Inspiration -Simple techniques to help you create striking & dynamic photographs via Andrew Brooks On YouTube [Video]

In this film we look at some simple ideas to help you build on your creative photography skills. Looking at how to make the most out interesting locations and also how you can explore the world using photography.

00:08 – Overview of how I work through photography ideas while shooting
04:17 – Order, form and symmetry
09:25 – Low angle perspective
12:24 – Frame within a frame
15:20 – Close-up details
19:12 – Unexpected details, patterns and textures
22:47 – Historical recording, research using photographs
24:53 – Delicate and subtle light
27:53 – Painterly landscapes
29:24 – Colours
31:12 – Minimal photography
32:26 – Low light
36:12 – Strange and playful ideas

 

‎99% Invisible: 403- Return of the Yokai via Apple Podcasts

July 8th, 2020 Comments off
In the US, mascots are used to pump up crowds at sporting events, or for traumatizing generations of children at Chuck E. Cheese, but in Japan it’s different. There are mascots for towns, aquariums, dentists’ offices, even prisons. There are mascots in cities that tell people not to litter, or remind them to be quiet on the train. Everything has a mascot and anything can be a mascot. The reason why mascots and character culture flourish in Japan is connected with the nation’s fascinating history with mythical monsters known as Yokai.

800px Amaterasu cave crop 600x1151




An interesting link found among my daily reading

Home School: Did Ancient Rome and China Know About Each Other? via History Matters on YouTube [Video]

July 1st, 2020 Comments off

Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

June 28th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 58 in a series – Perfection in baking (1900) by Emil Braun

Historical Cooking Books - 58 in a series - Perfection in baking (1900) by Emil Braun

Perfectioninbaki03brau 0021

Available in PDF, Text, JPG formats, and more

PREFACE.

IN no other land has the baking and consumption of bake-stuffs grown to such an extent as it has within the past few years in this country. Even in the household of the most humble workman, as in the mansion of the rich and prosperous merchant, the American cook and housewife is generally more praised and esteemed for her good bread, pastry and desserts, than for meat cooking. In looking over the numerous cook books that are now placed so freely before the public, the inexperienced can find no way of learning how or why the recipes read as they do. Before any success in baking can be expected, the cook, baker or housewife must be educated to all the particulars of the materials they are about to use.

It is the main object of this work to show in plain language all who are interested how to become successful in baking; the theories of how to put together and how to change recipes, when the same grades or brands of materials are not on hand. Judgment and common sense must be displayed to insure success. Did you ever hear a woman say, “I had good luck to-day with my cakes,” but alas, the next time, “Oh, I had such bad luck with my baking”? There it is; one day good luck, the next time ashamed to show the result of her labor, and all the good materials wasted. It is the lack of theoretical knowledge about baking that brings the bad luck, and many a professional baker is not able to explain the real cause of the mishap. The theories herein laid out plainly before the reader are all the result of careful, practical experiments, and are based upon accomplished facts. Being confident of the success of my efforts in demonstrating some new and practical points to all interested in baking, and wishing to prepare delicious desserts, I shall herewith give my recipes in several parts, each part treating upon a different branch in the art of baking.

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Publication date 1900
Topics BakingCookerycbk
Publisher New York, J. S. Ogilvie publishing company
Collection library_of_congressamericana
Digitizing sponsor Sloan Foundation
Contributor The Library of Congress
Language English


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade via Eater on YouTube

June 24th, 2020 Comments off
Rocket scientist-turned-coppersmith Jim Hamann’s devotion to cookware came from a beautiful vintage pot he found on a trip to France. After starting a business restoring copper pots and pans for others, he decided to begin handcrafting his own, honoring the methods and quality of the centuries-old tradition at his company Duparquet Copper Cookware.
Watch How a Former Rocket Scientist Makes the Best Copper Pots in America — Handmade via Eater on YouTube




An interesting link found among my daily reading

Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

June 21st, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 57 in a series – Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

Historical Cooking Books - 57 in a series - Sponge cakes (1928) by United States. Department of Agriculture. Radio Service; United States. Bureau of Home Economics

Available in PDF, Text, JPG formats, and more

 

Last night I had a telephone call from a young housewife who wanted to know how to make a sponge cake. She said she had never yet made a sponge cake which was anything but a flat and dismal failure.In order to please this young woman, I promised to give a little lecture today entitled “Sponge Cakes, and How to Make Them.” Perhaps other homekeepers will be interested in my directions, for surely a light and delicate sponge cake is worth striving for.

 

See More:

Publication date 1928
Topics Formulas, recipes, etcCakeBaking
Publisher [Washington, D.C.] : United States Department of Agriculture, Office of Information, Radio Service
Collection usda-housekeeperschatusdanationalagriculturallibraryfedlinkamericana
Digitizing sponsor U.S. Department of Agriculture, National Agricultural Library
Contributor U.S. Department of Agriculture, National Agricultural Library
Language English
Volume 1928


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!

Categories: Baking, Books, Canada, Cooking, Education, Food, History, Home, Recipe Tags:

Home School: The Romanian Revolution: Explained via History Matters on YouTube

June 15th, 2020 Comments off
I love learning about history I haven’t been exposed to before. These short videos fill in blank spots in my knowledge and help knit together the story of the past. — Douglas
 
In 1989, a wave of revolution swept across Eastern Europe, disrupting the Communist governments of Poland, East Germany, Czechoslovakia, Bulgaria, Hungary and of course, Romania. But how did the Romanian Revolution play out and why couldn’t Nicolae Ceaușescu or the authorities stop it like they had done previously? And why did it end the way it did? With the same people still in power and the Ceaușescu’s subject to a mock trial.
Watch The Romanian Revolution: Explained via History Matters on YouTube


An interesting link found among my daily reading

Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

June 14th, 2020 Comments off

What might you find in these old cookbooks? What special recipes have been handed down to you? Share in the Comments!

Historical Cooking Books – 56 in a series – The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

 Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

Historical Cooking Books - 56 in a series - The Maple Leaf Canadian Recipe Book By Kathleen K. Bowker

Available in PDF, Text, JPG formats, and more

MESSAGE TO BRITISH HOUSEWIVES

By The

HIGH COMMISSIONER FOR CANADA Canada House, London, S.W. 1

THIS little book contains recipes for a number of delectable dishes that can be prepared easily and quickly from preserved or packaged foods and is intended to provide several more links in the chain of distribution between the Canadian producer and the consumer.

The book tells you something of which Canadians are justly very proud: that no other country produces food under more hygienically perfect conditions. The same standards are maintained in our home and export markets: the former because the health of the people is a paramount concern; the latter because we jealously guard our good name.

The principal Canadian pure food products which the recipes cover are dealt with under separate headings and you are asked not only to use them but to give them a fair trial by preparing them in the most appetizing manner. They are good, wholesome, and delicious: each in its own class as near perfection as can be attained. You are urged to buy them because they are good, and not simply because they are Canadian. All things being equal, you are requested to give a logical preference to the Canadian product over the foreign.

The recipes given are quite comprehensive within the field that the book covers, and it is felt that they will prove extremely useful.

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Topic Formulas, recipes, etc
Published London : High Commissioner for Canada
Collection queens_universitytoronto
Digitizing sponsor Queen’s University – University of Toronto Libraries
Contributor Queen’s University Library, W.D. Jordan Special Collections and Music Library
Language English


* A portion of each sale from Amazon.com directly supports our blogs
** Many of these books may be available from your local library. Check it out!