Surrey Heritage Historical Food in Surrey archives resources pack Historical Food in Surrey archive resource pack

Contents

Information for teacher 1. Links to the curriculum 2. Source information 3. Background teacher information 4. Teaching suggestions 5. Further information

1. Links to the curriculum This study of food in Surrey can be used as the basis for an in-depth local history study, or as a resource to cover broader topics in the curriculum.

History Key Stage 1 - Pupils should develop an awareness of the past using common words and phrases - Understand where people and events fit in a chronological framework - Changes within living memory - Significant historical people and places in their own locality - Understand methods of historical enquiry, including how evidence is used to make historical claims Key Stage 2 - Understand where people and events fit in a chronological framework - Pupils should note connections, contrasts and trends over time - Devise historically valid questions about change, cause, similarity and difference, and significance - Understand how our knowledge of the past is constructed from a range of sources - Overview study to help pupils understand long arc of development - Changes in Britain from the Stone Age to the Iron Ages - A local history study - A study of an aspect of theme in British history that extends pupil’ schronological knowledge beyond 1066

Maths Key Stage 1 - Measure and begin to record the following: Mass/weight

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Surrey Heritage Historical Food in Surrey archives resources pack - Recognise and use language relating to dates, including day of the week, weeks, months and years Key Stage 2 - Measure, compare add and subtract mass - Convert between different units of measure - Estimate, compare and calculate different measures - Understand and use approximate equivalences between metric units and common imperial units such as inches, pounds and pints

Design and technology Key Stage 1 - Use the basic principles of a healthy and varied diet to prepare dishes - Understand where food comes from Key Stage 2 - Understand and apply the principles of a healthy and varied diet. - Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

Geography Key Stage 1 - Use aerial photographs to recognise landmarks and basic human and physical features. Key Stage 2 - Human geography, including: types of settlement and land use and the distribution of food

Copyright Due to copyright law this source pack is for classroom use only. Photocopies can be made for classroom use only and all sources must be accredited to the Surrey History Centre with the correct references. Copies must not be redistributed.

2. Source Information

When examining the past we use a range of different sources. Archaeological evidence provides information about people and communities who lived in the past and especially where we don’t have written evidence.

Written evidence, maps and illustrations are kept by the county’s archive and tell us often first hand about people and events in the past.

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Surrey Heritage Historical Food in Surrey archives resources pack 1. Archaeological evidence of food in Surrey

2. A banquet menu. This is a copy of a banquet menu in 1470 which was cooked in honour of the new archbishop of York. The menu was rewritten in the 1700s and is part of the collection from Loseley House. 1470 (18th century copy) REF: LM/1946

3. Receipt for tea Found in a collection of household inventory and bills from the Hatchlands Estate, East Clandon.

1781 REF: 1519/3

4. Recipe for ‘currey’ This recipe for ‘currey’ reflects the popularity of Indian cooking. 1782 – 1836 REF: 1712/1/1

5. ‘Mock Turtle Soup’ Recipe ‘Green Turtle Soup’ was a delicacy but was extremely expensive to make, and so a ‘Mock Turtle Soup’ recipe was

created by poorer peopl e using much cheaper cuts of meat. There are dozens of examples of ‘Mock Turtle Soup’ recipes from Surrey books. 1790 REF: 6536/305

6. Contract for Abingdon workhouse A contract to supply Abingdon workhouse with bread, beef, bacon, mutton, milk, candles and other foods. 1836 – 1839 REF: BG2/31/254

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Surrey Heritage Historical Food in Surrey archives resources pack 7. Photograph of a soldier standing in a banana plantation The 1/6th Battalion The East Surrey Regiment was stationed in India between 1916 and 1919 and kept a photograph album of individuals and both British and Gurkha soldiers, and topographical views. c. 1916. REF: ESR/10/12/6/p29

8. A poster found in a Cranleigh Women’s Institute scrapbook This particular poster demonstrates the cooking competitions that were popular at Women’s Institutes as a way of

encouraging women to cook food for less money. 1926 REF: 7650/62/12

9. Newspaper cuttings These newspaper cuttings, kept by the Surrey County Council’s Trading Standards department, show the types of penalties

awarded for breaking the Weights and Measures Act. October 15th 1924 REF: CC445/1

10. ‘Dig for Victory’ pamphlet This was typical of the types of pamphlets produced by the

Ministry of Food to encourage growing your own food. 1939 – 1945 REF: 2167/6/29

11. (a) An average weekly menu An average menu for a family of 5 adults and 2 children found in a Tadworth Women’s Institute scrapbook.

(b) Prices for the weekly menu A list of prices for all the components of the weekly menu on the previous page. 1965 REF: 7576/2

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Surrey Heritage Historical Food in Surrey archives resources pack

3. Background teacher information

Now that most of our food is imported and shops are open nearly all day long we forget what it must have been like for people in the past trying to feed their families. Finding, growing and farming food was often a daily struggle.

By using archaeological evidence and archive sources from Surrey we can find out more about how people in the past found their food.

Chronology

450,000BC – 8,300BC Paleolithic 8,300BC – 4,300BC Mesolithic 4,300BC – 2,000BC Neolithic 2,000BC – 700BC Bronze Age 700BC – AD42 Iron Age AD43 – AD409 Roman Britain AD410 – 1066 Saxon and Viking Britain 1066 – 1485 Norman and Medieval Britain 1485 – 1603 Tudors 1603 – 1713 Stuarts 1714 – 1836 Georgians 1837 – 1901 Victorians 1901 – 1918 Edwardians and First World War 1919 – 1938 Interwar Period 1939 – 1945 Second World War 1946 – 2013 Modern Britain

Source 1 - Archaeological Evidence Much of what we know about the early past comes from archaeological evidence that has been found in Surrey. This information is kept on a database called the Historic Environment Record and can be accessed on Exploring Surrey’s Past website (http://www.exploringsurreyspast.org.uk). To find more information on each of the archaeological finds type the HER record number into the search field on http://www.exploringsurreyspast.org.uk.

Early People The area of Surrey was used by early man, known as hunter gatherers, to forage for food and to trap, hunt and kill wild animals. A handaxe (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_2673) made about 400,000 years ago in the Paleolithic or Stone Age period has been found in the River Wey at Farnham. The handaxe is now at Farnham Museum]. These axes were used for butchering and skinning large wild animals.

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Surrey Heritage Historical Food in Surrey archives resources pack

Evidence of a temporary camp used by hunter gatherers about 11,000 years ago has been found at a meadow called Church Lammas near Wraysbury Road at Staines (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_5003). Flint and bone tools were also found at the site together with evidence that people were eating wild horses and reindeer.

As the ice sheet from the Last Ice Age retreated, the landscape changed, the subsoil thawed and forests of birch and pine and later hazel developed.

8,000 years ago the sea engulfed the link which we now call the English Channel and Britain became the island it is today.

After the Ice Age The Mesolithic period saw small hunter and gatherer groups living off what they could find, for example hazelnuts, berries and fruit along with wild cattle, deer, pig, and perhaps larger fish and fowl. North Park Farm has evidence of hearths and burnt flints, suggesting cooking (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_13723).

Early humans chose drier, warmer soil close to water sources such as a stream or river. This can be clearly seen at Ewell where there is archaeological evidence from the Mesolithic onwards of people camping and settling by the Ewell spring (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_15317).

Changing the landscape and beginning to farm In the later Mesolithic period people started to burn areas of woodland to clear areas for grass and heathland. As the Neolithic period developed people started to grow crops and begin to domesticate animals including, cattle, sheep and pigs as well as continuing to hunt and gather. This new way of life meant that people become more settled.

An archaeological excavation at Runnymede Bridge near Egham shows butchered remains of cattle and pig together with gathered food such as crab- apples, slows and hazelnuts (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_2645). People at this site had also started to grow types of wheat and grind them into flour using a quern stone.

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Surrey Heritage Historical Food in Surrey archives resources pack Bronze Age During the Bronze Age field systems were plotted onto the land and people organised themselves into social groupings where the land was owned by a group leader and worked on by the other people. This system meant that the farming settlements stayed this way for a long time. The best example is a Middle Bronze Age field system at Stanwell (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_5076).

On Whitmoor Common at Worplesdon traces of early field systems exist which might have formed part of the Bronze Age landscape (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_16126). Other evidence of these field systems can also be seen at Smarts Heath and Horsell Common near Woking.

Bronze Age people grew wheat and barley, and cattle and sheep were herded and farmed.

Iron Age As towns developed, in the Iron Age, there was a need for protection in the form of hillforts. These forts were also used as a centre for trade. An example of one of these forts is the fort that was built on St Ann’s Hill near Chertsey (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_590).

In Effingham and on Epsom Downs at Tadworth evidence of banjo shaped enclosures have been found, which would have contained cattle and sheep and been surrounded by fences in the Iron Age (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_3194).

Roman Britain Surrey gained new towns and roads in the Roman period but most people still lived in the country on individual farms. Throughout the period fields were laid out in a regular pattern and trade, exchange and money became more important.

Evidence from archaeological sites in Surrey shows a diet with much variety including lentils, oysters, cockles, sheep, pig, cattle, boar, badger and wine and fish sauce. At a site in Betchworth part of a loaf of bread was found close to baking ovens. The bread is a very rare find as it does not normally survive (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_5403).

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Surrey Heritage Historical Food in Surrey archives resources pack The Saxons Between AD 400 and AD450 Britain lost contact with the rest of the Roman Empire and quite rapidly trade ceased to be an important activity. Areas of settlement stayed the same with Saxon manors being the centre of food production. It seems that each manor provided a particular resource which we know because of their names: ‘Gatton’ was a goat farm, ‘Merstham’ a horse enclosure, ‘Banstead’ an area specialising in bean cultivation, and ‘Chipstead’ was a market centre.

Eel and fish traps were used in rivers. Stakes were placed in a ‘V’ formation which was connected by nets to catch fish and eels. Eel traps have been found at Newark Mill, Send (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_3212) and Ferry Lane, Shepperton (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_1273).

Norman and Medieval Britain The Domesday Book of 1086 in Surrey showed that each manor in Surrey was controlled by a lord and this arrangement continued throughout the Middle Ages. By the end of the 1100s, most of the wooded area of Surrey, known as the Weald, had been cleared and was used as pasture for pigs.

Following the Norman Conquest only the king and his court were allowed to hunt deer. As a result of this hunting restriction venison became a symbol of wealth, together with partridge woodcock and swan. At this time Windsor Forest was protected for the king’s hunting (http://www.exploringsurreyspast.org.uk/collections/getrecord/SHHER_1876) and covered large areas of north-west Surrey providing little chance for people to clear the land or build farms here.

Tudors Surrey peasants had more land for pasture than other areas in the country so they may have had more meat in their diet. The diets of late medieval and Tudor times were very varied. Excavations of the rubbish pits in Southwark, part of old Surrey, showed they ate apples, plums, grapes, strawberries, carrots, peas, wheat, rye, oats, hazelnuts and cabbage, among other things. Bones of cattle, sheep, pig, goat, rabbit, eel, cod, and plaice with oyster and mussel shells were also found. Source 2 is a copy of a banquet menu in 1470 which was cooked in honour of the new archbishop of York.

Surrey was very popular with Tudor Kings and Queens and had many royal houses and palaces. Henry VIII demolished the nearby village of Cuddington, including the manor house and church, in order to make way for an enormous and luxurious hunting lodge. Nonsuch Palace was built from scratch with the most fashionable European trends, and is said to have been named Nonsuch because Henry VIII declared that there would be ‘non-such like it’.

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Surrey Heritage Historical Food in Surrey archives resources pack

Stuarts Plantations were set up in the Caribbean by the English, Dutch and French to grow sugar. As the routes to the West and East Indies became easier and quicker to travel, the prices of sugar, tea, coffee and spices began to lower (source 3). However, many of these items were still only available to the rich due to heavy taxation. This taxation led to the growth of tea smuggling and adulteration, until in 1784 the government slashed the tax from 119% to 12.5%, and the smuggling trade virtually vanished.

Many people began to keep food for longer as ice houses were built in the grounds of large estates, such as Hatchlands Park in East Clandon. These ice houses were underground chambers that were filled with straw for extra insulation and kept the ice cold. This meant that for the first time kitchens had a ready supply of ice for making ice cream desserts and for preserving food.

Much of Surrey in this period was still part of the King’s hunting park. Surrey History Centre has a letter written to the King explaining that Surrey will not be producing large amounts of food because of the ‘smallness and barrenness’ of Surrey compared to other counties. It also shows that a great deal of land in Surrey was given up to royal parks and therefore food couldn’t be grown on this land.

Georgians By the early 18th century, parts of Old Surrey provided London with a lot of produce: milk from cows in Peckham, Brixton and Camberwell, vegetables from the fertile soil of market gardens in Lambeth and Battersea including carrots, melons and asparagus. The Industrial Revolution developed new machines and factories that changed the way food was produced.

Spices and teas were traded, and Indian cuisine was brought back to England as the curry recipes of the day show (source 4). Most people had to eat seasonally and use cheap cuts of meat. This is shown through recipes like ‘Mock Turtle Soup’ (Source 5) which mimicked the more exotic ‘Green Turtle Soup’ but using local food and cheap cuts as a substitute.

Victorians The New Poor Law in 1834 centralised the previous system that dealt with poor relief through local parishes. This centralisation saw the development of large-scale workhouses, like the ones in Guildford, Epsom and Farnham. Poor Victorians lived off bread and gruel from the workhouses, and children would work in the factories for food (source 6).

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Surrey Heritage Historical Food in Surrey archives resources pack As land was taken over for building, and towns and cities grew, fewer people lived and worked in the country. In 1851, agriculture had employed over a fifth of the population, whereas by 1901 this had dropped to less than a tenth.

The Industrial Revolution of the 1700s and 1800s sparked a wealth of new inventions. Inventions like tins and gas ovens made cooking easier. People were designing things to make life simpler and more efficient.

First World War The First World War led to the introduction of rations by the government to make sure everyone had a fair share. Women’s Institutes such as the ones in Cranleigh, Frensham and Albury were started that showed women how to grow and preserve their own food. Towards the end of the War, as German U-Boats successfully blocked the Atlantic, it was increasingly hard for food supplies to reach Britain from North America. The government started producing propaganda materials to encourage people to grow their own food.

In the First World War, the East Surrey Regiment was stationed in India and Pakistan and we can see from their diaries and photo albums what food they ate. The photograph of a soldier standing in a banana plantation (source 7) is a contrast to the terrain and agriculture we can see in England.

Interwar Period We can see from the diaries and scrapbooks of Surrey’s Women’s Institutes that food still played a large role in their meetings. The Women’s Institute in Cranleigh created scrapbooks of the posters and activities they were involved with throughout the wars (source 8).

Some of the sources we have from this period include newspaper cuttings (Source 9) kept by Surrey’s Trading Standards department between 1924 and 1925. They show the punishments for selling underweight loaves of bread under the Weights and Measures Act which dates back to the 13th century and was put in place to monitor the sale of bread. It has developed over time and now falls under Trading Standards laws. There has always been a problem with the selling of underweight food or adding cheaper or illegal ingredients.

Second World War Rations were introduced again during the Second World War, and the government started a nationwide campaign, ‘Dig for Victory’ (source 10). Land Clubs were started all over the country to aid the war effort and boost morale. Surrey’s Land Clubs were started by Miss M J Carter, who was a Surrey County Council Poultry Inspector. The clubs provided the local farmers with people willing to help farm the land who were often women.

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Surrey Heritage Historical Food in Surrey archives resources pack

Personal diaries from both soldiers and those left at home give an insight into the lives of people in Surrey during the war. Molly Caddy, daughter of a squadron leader in the RAF, wrote in 1946 about the first time she had eaten a banana since 1941. The rationing meant very little food was imported meaning many young people at the time had never seen some exotic fruits until after the war. This is not included as a source as it is a personal, hand-written diary that is hard to read.

Modern Britain Rationing ended in the 1950s, although some items were rationed a little while longer. Sugar, fat and salt became more readily available and contributed to unhealthy lifestyles. In a scrapbook from the Tadworth’s Women’s Institute in 1965 (source 11a and 11b) there is an example weekly menu, designed to be cost effective and healthy for the family.

Nowadays more food is imported than ever before but we also have local food grown and produced in Surrey such as watercress from Abinger Hammer and Norbury Blue Cheese. Our food is now influenced by different styles and cuisines, from Italian to Chinese, Gurkha to Romany and Polish to Pakistani.

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Surrey Heritage Historical Food in Surrey archives resources pack

4. Teaching Suggestions – Key Stages 1 to 2

Learning Curriculum Teaching Activity Learning Objectives Links Outcomes Source 1 – Archaeological Evidence

Understanding History Does anyone know what an archaeologist is? What sort of things do Understand what historical they dig up? [objects that belonged to people] How do an archaeologist methods of Geography archaeologists record their finds? [site drawings, context numbers, does inquiry aerial photography] How do we use archaeology to find out about food ? [bones, burnt corn, types of pots, tools]

Understand Art and Design What are the main changes that occurred between the Stone Age Knowledge of changes in (Palaeolithic to Neolithic) and the Iron Age? Using different Britain from the http://www.exploringsurreyspast.org.uk/themes/times/ find out methods used to Stone Age to the about Chertsey Iron Age hillfort. Draw your own Iron Age hillfort. find out about Iron Age How do you think it looked? What do you think it was made from? the past What sort of clothes would people have worn? Would they have had any animals do you think? Knowledge of the difference between Stone Age and Iron Age

Source 2 – Banquet menu

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Surrey Heritage Historical Food in Surrey archives resources pack

To compare old Maths There were 62 cooks for this feast. Have a look at some of the dishes To compare old and new menus and the quantity of the food. This was a very big feast. Do you think and new menus To understand Design and this is a healthy and balanced menu? Think about what vegetables and ingredients what makes up a Technology and food groups there are on the menu. healthy menu Understand English Look at the document and see if you can recognise some of the volume of food words. required to produce a Learn about Some of the other words are similar to words you know but are spelt banquet different differently. Do you eat many of these foods in your diet? If not, why ingredients and do you think this is? To understand spellings in time what is needed Art and Design Decide on a special occasion to celebrate and design a banquet menu to create a for you and your guests. Try to make it healthy and balanced. healthy menu

Source 3 – Receipt for tea

To use a source Using primary Look at the receipt for tea. This came from the inventory of the To understand to understand sources Hatchlands Estate in East Clandon in 1785. the difference Britain’s place between rich and in the wider Geography The crest on the receipt is the King’s. The family that lived at poor and their world Hatchlands could therefore afford to buy their tea from the best tea place in trade merchant in the country.

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Surrey Heritage Historical Food in Surrey archives resources pack

Research skills How often did the family at Hatchlands make the trip to London to buy tea?

Understand the Computing http://www.tea.co.uk/history-of-tea, http://www.tea.co.uk/teafacts To understand global tea trade Use these websites in groups to research 10 fun facts about tea and Britain’s place the history of the tea trade, and present them to the rest of the class. in the tea trade

Source 4 – Recipe for ‘currey’

To understand Using primary Look at the recipe for ‘currey’. Is the cuisine familiar? In groups Reading old how sources discuss the types of food that are popular in your local area. Why do recipes immigration has you think they are popular? [History of immigration in the area, affected Britain Geography links to local communities and religions etc.] Changes to the locally and local area nationally Critical thinking Pick out the different ingredients used. Are these similar to the ingredients we would use to make curry today? How about the Understand To look at old measurements? Do you think they would have been able to just go ingredients and recipes and to the shops to get the ingredients? Where do you think they came how they analyse the from? have/have not differences to changed modern recipes Literacy Look at the spelling of some of the words; some may have changed over time [currey, chilly, cyanne]. Discuss why this may be. Identifying [Spelling used to be phonetic and was not standardised until the 18th aspects of the century, which may account for different spellings over time]. evolution of spelling

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Surrey Heritage Historical Food in Surrey archives resources pack

Source 5 – ‘Mock Turtle Soup’ recipe

Understanding Literacy Take a look at the recipe for ‘Mock Turtle Soup’. Does the recipe Understand how how ingredients actually include turtle? different cuts of change meat are used Design and Do any of the ingredients surprise you? Can you think why these and why Technology cuts of meat would have been used? What sort of cuts of meat can you buy now? Do you think this has changed? Do you think we still To understand if eat the same types of meat? [eg. We used to eat mutton more this has changed because it was cheaper] or not to modern times Understanding Geography ‘Mock Turtle Soup’ was invented because Green Turtle soup was a Britain’s place delicacy, but most people could not afford to import green turtles. Learn how in the wider Can you think of any other ingredients that would have been very different factors world expensive to import in the 1700s, or earlier? (Sugar, spices etc.) affect the price What about expensive ingredients today? (Saffron, truffles etc.) of food What is it about ingredients that make them expensive? (Transport, rarity, labour intensive etc.)

Source 6 – Contract for Abingdon workhouse

Learn about Literacy Look at the contract for the Abingdon Union (Source 6). What was a To learn about workhouses workhouse? Why were workhouses started? [Poor Laws] What do the conditions in Critical you think children would have done in the workhouse? a workhouse Thinking Understand the Does the food that has been ordered surprise you? What would you Understand how components of Design and expect Victorians in a workhouse to eat? Why do you think they to feed a large

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Surrey Heritage Historical Food in Surrey archives resources pack dishes Technology gave people in the workhouse gruel? [they needed to feed lots of amount of people cheaply and well] people healthily Understand workhouse Citizenship Can you make gruel from the ingredients listed? [oatmeal and conditions from water/milk] Try making your own gruel and try it! Would you have the food wanted to live on this? Do you think it was healthy and nutritious provided enough?

Source 7 – Photograph of a soldier at a banana plantation

To understand Using primary Have a look at the photograph. What sort of plant is growing behind Identify where where our food sources the soldier? our food comes comes from from Science Think about what kind of climate is needed to grow bananas. Can you think of any other fruits that come from hot countries?

Understand Geography Think about how these foods would have been imported in 1916 – Understand Britain’s place do we use the same methods? Try to imagine how much food would correlations in the wider have been imported in 1916 and discuss in groups whether you think between food world this has risen. Write down a list of all the food you eat that comes and climate from other countries.

ICT Go on the website http://www.foodmiles.com/ and find out the Understand the carbon footprint of all the foods on your list. Do they surprise you? concept of food Climate change Go home and look in your cupboards. Bring in an item to show the miles class and find out where all your food is from!

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Surrey Heritage Historical Food in Surrey archives resources pack

Source 8 - WI Poster

To learn about English Look at the poster for an evening at the WI (Source 8). Women’s Learn about the the beginnings Institutes were started in 1915 as a way of teaching women how to WI’s role in and the Computing grow and preserve food, to help with the food shortage during WW1 development of WW1. This poster is from 1926. http://www.thewi.org.uk/about-the- the WI wi/history-of-the-wi Using this website, research how the WI has Understand the changed over the years. Do you think the WI still has the same purpose of Understand the ambitions, or have their priorities changed? growing food benefits of growing food Art and Design Look at all the pictures that have been chosen, are any of them food related? What would your main priorities be if you wanted to run an evening at the WI? Using old newspapers and magazines create your own poster to advertise an evening at the W. Include some fun activities and competitions.

[Teacher’s note: In the centre of the poster, there is a symbol that resembles a swastika. As the poster is from 1926 we don’t believe it is supposed to have those connotations, and in fact think it is just a doodle. However, we didn’t want to doctor the image and take it out. If you do not wish to display it, you are welcome to cover it up. But if not, the symbol originally meant hope and auspiciousness, and although it had been adopted by the Nazi party in the 1920s, its connotations were not as well known. Please see http://en.wikipedia.org/wiki/Swastika for more information.]

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Surrey Heritage Historical Food in Surrey archives resources pack

Source 9 – Newspaper cuttings

To understand Critical Using the newspaper cutting discuss in groups the purpose of the Identify the key the Weights and Thinking Weights and Measures Act. What was it for? Why do you think it elements of the Measures Act was so important to control the production of bread? How old do Weights and Literacy you think these laws are [13th century]? Are there still any laws like Measures Act this today [trading standards]?

Where does the phrase ‘baker’s dozen’ come from? [Bakers would make 13 loaves to make sure they had at least 12 loaves that met the legal weight requirements]

Understand how Design and Even today, food sold in shops is in weighted packets. Why do you Understand to make sure Technology think this is? Can you think of any recent food scandals? different ways food is safe food can be Maths Bring in some food from home and weigh it. Check to see if it tampered with or Understand matches the weight on the label. Now take it out of its packaging, mis-labelled where food does it weigh as much as it should? comes from

Source 10 – ‘Dig for Victory’ pamphlet

To analyse a Citizenship Look at the ‘Grow Your Own’ leaflet. Why did the government Analysing and marketing want people to grow their own food during the War? designing a campaign Using primary poster sources What are the benefits of growing your own food [food miles, healthier, cheaper]? Think about why it would be hard for everyone

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Surrey Heritage Historical Food in Surrey archives resources pack

Understand the Literacy to grow their own food now. Identifying the benefits of key aspects of growing food [Give the students some cress seeds to grow at home or in the growing food classroom]. What sort of conditions do you need to grow food? Art & Design Design a poster encouraging others to grow their own food.

Source 11a and 11b – A WI weekly menu Look at the weekly menu. Is this food similar to the type of food you To understand a Literacy would get every week? Do you think this is a healthy menu? Write Evaluating a healthy menu down a typical weekly menu in your household and see how it menu for its compares. health benefits

Do you think this is a healthy menu? What components are needed Design and to make a menu healthy, and why is this important? This was found Technology in a scrapbook from the Women’s Institute in Cranleigh. Why was the Women’s Institute started? [To encourage women to grow and preserve their own food to help in the War effort] This particular scrapbook is from 1965. Think about how people felt after the war. Do you think this influenced the menu?

Using an online currency converter, To be able to Numeracy http://www.nationalarchives.gov.uk/currency/default0.asp#mid find Understanding work out the out how much this weekly menu would cost in today’s money. Find old currency cost of ICT out how much a loaf of bread or a pint of milk would have cost, and producing a compare it to today. meal Art & Design

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Surrey Heritage Historical Food in Surrey archives resources pack

Further information Websites:

Cooking Activities http://cookit.e2bn.org/

Food Timeline http://www.foodtimeline.org/

Surrey Heritage’s archive, archaeology and museum sources

Exploring Surrey’s Past Website http://www.exploringsurreyspast.org.uk

If you wish to find out more about Surrey Heritage’s school resources please contact the relevant staff below.

Kate Jenner, Learning and Communities Officer, Surrey Heritage Please do not hesitate to get in touch if you have any comments or feedback. Telephone: 01483 518737 Email: [email protected]

Archaeology Resources Hannah Potter, Community Archaeologist Address: Surrey History Centre, 130 Goldsworth Road, Woking, Surrey, GU21 6ND Telephone: 01483 518772 Email: [email protected]

Museum Resources Haidee Thomas, Museum Engagement Officer, Surrey Heritage Address: Surrey History Centre, 130 Goldsworth Road, Woking, Surrey, GU21 6ND Telephone: 01483 518052 Email: [email protected]

This source pack was compiled by Kate Jenner, Learning and Communities Officer, Surrey Heritage Please do not hesitate to get in touch if you have any comments or feedback. Telephone: 01483 518737 Email: [email protected]

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