Explore how food was grown, stored and cooked in the past, in the 1820s kitchen at historic Vaucluse House.
Students are introduced to the Wentworth family and their ten children. They think about how the way we grow, store, prepare and eat our food today is similar or different to the way this was done in the past. They will see what’s growing the kitchen garden; investigate how technologies for preparing food have changed from the 19th century to today in the kitchen and dairy; and learn how to make butter, so they can make their own and find out how good it tastes on a piece of bread.
Special sessions are reserved for home-schooled students in 2022:
Cost: $10 per student per session.
Minimum of six students required for each session.
Wednesday 8 June, 10:30am – Cooking up the Past – Book now
Tuesday 22 November, 1:00pm – Cooking up the Past – Book now
Curriculum links – Stage 1 History
The Past in the Present:
HT1-3 Describes the effects of changing technology on people’s lives over time
HT1-4 Demonstrates skills of historical inquiry and communication
Key inquiry questions:
What aspects of the how food was sourced and prepared in the past can you see today?
How have changes in technology shaped the way we source, store, preserve and cook food?
IS THIS A FREE EVENT? No
BROUGHT TO YOU BY: Sydney Living Museums (Historic Houses Trust)
Click here to book