OBJECTIVE

Students will be able to design a whaler’s menu considering the limitations of eating on a whaling ship

ESSENTIAL QUESTIONS

Where does food come from?

How does food build community?

How do we preserve our fresh harvests?

How did sailors adapt to the food options on a whaling ship?

How did mealtime build and organize community aboard the whaling ship?

MATERIALS NEEDED

• The Fishermen’s Bill of Fare Sheet from Out of Gloucester
• Menu options and calories handout
• Plan a Whaler’s Menu worksheet

PROCEDURE

Introduction:

Review how any why food is preserved. Ask students what did sailors eat at sea? How was the food prepared? What were the challenges of eating at sea?

Activity:
Have students write down what they had for breakfast, lunch, and dinner yesterday. Read The Fishermen’s Bill of Fare Sheet aloud to students. Stopping to discuss the meaning and play special attention to the ingredients. Then, using the menu options and calories handout create a menu for one day based on the minimum amount of 3000 calories.

Wrap up:
Share work and discuss the benefits and limitations of different food preservation methods.