Cooking Through Time: Ancient Worlds

Service Description

Travel back thousands of years and discover what people ate in some of the world’s earliest civilizations. In this hands-on cooking series, students explore the ingredients, cooking traditions, and daily meals of ancient cultures while preparing lunch each week. From the rice kitchens of the Han Dynasty in China to the fertile Nile River of Ancient Egypt, students will cook dishes inspired by real historical ingredients and learn how geography, farming, and trade shaped the foods we still enjoy today.Each class blends history, storytelling, and cooking, ending with students sitting down together to enjoy the meal they prepared together.Perfect for curious kids who love food, history, and learning by doing. Week 1 – Han Dynasty China (206 BC–220 AD) • Scallion Rice Cakes • Ginger Soy Chicken • Honey Sesame Fruit Students learn how rice farming, street markets, and early noodle dishes shaped everyday life in Han Dynasty China. Week 2 – Ancient Egypt (New Kingdom Era) • Egyptian Barley Flatbread • Lemon Herb Chicken • Cucumber Yogurt Salad • Honey Date Cakes Students explore how the Nile River supported farming and how bread, honey, and dates were central to Egyptian cooking. Week 3 – Maya Civilization (Mesoamerica) • Handmade Corn Tortillas • Chicken with Mild Chili Sauce • Cinnamon Spiced Hot Chocolate Students discover how corn and cacao were sacred foods in Maya culture. Week 4 – Achaemenid Persian Empire • Persian Herb Rice • Spiced Chicken with Yogurt Sauce • Honey Pistachio Pastries Students learn how ancient Persian trade routes spread spices, nuts, and sweets across the ancient world.