Reviews for World in Your Lunch Box : The Wacky History and Weird Science of Everyday Foods

Booklist Reviews 2012 July #1
Organized into seven chapters by days of the week, this quirky offering reads like a diary of school lunches. Punctuated by silly jokes and colorful artwork, the book presents information on the historical implications of certain foods and the science behind what we eat. Anecdotes include a bishop who ate his own boots, Roman soldiers at Hadrian's Wall eating the first rendition of a ham sandwich, the Indian tradition of rubbing nutmeg on a baby's lips to help it sleep, or how nearly all of the seedless grapes eaten today come from a single vine cutting spared from a flood 150 years ago. Elevating the mundane into the realm of fascinating science and pop history, this book also offers a successful formula for encouraging students to enjoy nonfiction texts and to think a bit every time they open their lunch boxes. Copyright 2012 Booklist Reviews.

ForeWord Magazine Reviews 2012 - Summer Issue: June 1, 2012

Learn the history of macaroni and cheese and pizza, discover the ancestor of the apple, and speculate about what your tortilla is doing when you think it's just lying there. Taste far-flung places on the globe just by opening your mouth. A smart and savory feast sure to prompt discussion and debate among readers eight to twelve years.

© 2012 ForeWord Reviews. All Rights Reserved.

Kirkus Reviews 2012 April #2
A week of lunches provides the menu for this exploration of food history and food science--from brown-bag specials to a perfect picnic. "[E]verything's interesting if you take the time to learn about it," says the cooking teacher, who challenges his students to keep a record of their lunches and research their backgrounds. This engaging effort proves his point. Eamer captures readers' attention with a satisfyingly gross account of a pair of Yukon travelers who survived on boiled and roasted sealskin-and–walrus-hide boots. After that, ham sandwiches, macaroni, hot dogs, egg salad, pizza, peanut-butter–and-banana spirals and fried chicken seem comfortingly familiar. The lunches described are usually well-balanced. From each, the author has chosen a selection of ingredients, providing examples of their use in history and offering appropriate science connections. Most topics are covered in a single page, enhanced by humorous, cartoon-styled drawings reminiscent of Quentin Blake, lively layout and plenty of color. "Lunch laughs"--corny jokes--add to the entertainment. The authorial tone is light, but there is a surprising amount of nourishment here. Ten favorite food facts conclude the narrative, but there are also suggestions for further reading, an extensive bibliography and even an index, making this useful for research as well. Delicious and nutritious. (Nonfiction. 9-15) Copyright Kirkus 2012 Kirkus/BPI Communications.All rights reserved.

School Library Journal Reviews 2012 July

Gr 4-6--This book examines a week's worth of popular lunch foods such as hot dogs, macaroni and cheese, ham sandwiches, watermelon, ice cream, pizza, and more. The discussion of each one includes a little history alongside a little science. The cartoon illustrations, occasional joke, and lighthearted delivery keep it fun. For example, it is hard to believe, but mayonnaise can actually be kind of interesting. It was created out of "desperation": in 1756 the Duc de Richelieu's chef was making a sauce out of cream and substituted olive oil. VoilĂ ! As the introduction promises, this title includes a lot of "exciting history, amazing science, and some very strange stories."--Heather Acerro, Rochester Public Library, MN

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