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All About Grains

by Vic Parker
24p. 978-1-59566-772-4.
COPY ISBN
Gr 1-3 Parker explains in simple language how and where the world's most common foods (except beans, for some reason) are commercially raised or cultivated, harvested, and offered to consumers. He also describes their nutritional contents, supplies multiple recipes and projects that range from easy to ambitious, and closes each volume with a page of activities and discussion topics for adults. Though rightly regarding tomatoes as fruits, in general he's looser with his definitionsslipping nuts into the meat and fish volume, counting mushrooms as a vegetable, and treating sweet corn as both a grain and a vegetable. The layout is a little cramped, but overall these are bright, inviting, and well-designed introductions to a topic of universal interest. Copyright 2010 Media Source Inc.
Double-page spreads answer such questions as "What is fruit?" and "How is lamb farmed?" The information provided is very basic, in some cases so simplified as to be confusing. Each volume lists three or four simple recipes; all but Dairy include a project and world map. The books also contain nutritional and portion charts and photos. Glos., ind. Review covers these QEB Food Zone titles: All About Dairy, All About Fruit, All About Grains, All About Meat and Fish, and All About Vegetables.

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