(3) 4-6 Cooking through Time series. Illustrated by Jan Davey Ellis. This surprisingly comprehensive yet thoroughly accessible overview of twentieth-century American eating habits covers such phenomena as Depression- and WWII-era scarcities, the development of convenience foods and fad diets, and the increasing popularity of ethnic cooking, vegetarianism, celebrity chefs, and organic products. Illustrated with cartoonish spot art, this fact-filled book also includes eight recipes, with instructions suggesting adaptations for classroom use. Bib., ind.

Reviewer: Norah Piehl

(3) 4-6 Illustrated by Jan Davey Ellis. Covering wagon-train settlers, gold-rush miners, and cowboys, this food-focused volume explains what was available, what equipment was used, and what problems the cooks of the American West encountered. Discussions of etiquette and make-do habits, along with cheerful sepia-toned illustrations, add even more human interest. Each chapter ends with one or two fairly simple recipes. Bib., ind.

Reviewer: Anita L. Burkam

(3) 4-6 This wide-range historical overview looks at dentistry from both a scientific and cultural perspective. Advances in oral hygiene, cavity filling, and extracting and replacing teeth are discussed, along with the superstitions employed by various cultures to avoid or treat toothache pain. Many intriguing details are included in the clear prose, which is illustrated with archival illustrations of dental tools and painful-looking therapies. Bib., glos., ind.

Reviewer: Peter D. Sieruta

(4) 4-6 Illustrated by Jan Davey Ellis. Ichord describes settlers' foods, cooking techniques, food preservation, and Native and African-American influences. Recipes using modern techniques, with notes on colonial preparation, are interspersed throughout. Cartoonlike illustrations accompany the text, which makes a couple of overgeneralized statements (e.g., slaves arrived with pockets stuffed with "peanuts, black-eyed peas, okra, and benne...seeds"). Bib., ind.

Reviewer: Gail Hedges