Cooking up the past
About the program
During this virtual program students connect live with a museum educator and explore how food was grown, stored and cooked in the past, in the 1820s kitchen at historic Vaucluse House. During the early years of the New South Wales colony, this grand house was the home of the Wentworth family and their many servants.
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.
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?
up to 30 students per class
Up to 45 minutes presenter-led program including virtual presentation and time for questions
Bookings close strictly at 4pm on Wednesday for all sessions in the following week
One class (30) per session (when students are learning from home); Three classes (90) per session (when students learning from school)
At least one supervising teacher must be online with the students at all times
Our museums, historic houses and gardens are at the heart of every school interaction. We offer immersive, curriculum-linked excursions for Stages 1 to 6
Our interactive virtual excursions connect your class live with a museum educator and focus on specific curriculum content, concepts and skills. We currently offer virtual excursions for Stages 1 to 4