Math from the Middle East: Middle Eastern & Northern Africa Blog Series and Giveaway

This post is part of the Multicultural Kid Blogs' Middle Eastern and Northern African Heritage Month Blog Series and Giveaway. To enter the giveaway scroll to the bottom. I thought I would continue my look at multicultural mathematics by looking at some of the Middle Eastern mathematicians and mathematics from the Middle East. Unfortunately I was not able to find books that shared this information that Hazel could understand. I am sharing a bit about a few mathematicians and lessons to go with their discoveries as well as a bit on Islamic art and lessons as well.

Fairy Tales in Different Cultures: The Golden Slipper: A Cinderella Tale from Ukraine

So this month Around the World in 12 Dishes is visiting Ukraine. I am behind in writing the intro and cooking something, but imagine my surprise when choosing a story at random from The Magic Egg and Other Tales from Ukraine by Barbara J. Suwyn I found a Cinderella tale. Hazel and I have been enjoying stories from this book each night. I pick one at random to read to her as part of our bedtime stories.Since today is the day I usually would share our food from the Ukraine, I thought we would share the Cinderella tale called "The Golden Slipper".

Ibn al-Haytham -- the Father of Optics and Modern Science #STEM

Do you use a camera? Do you know how we see? Perhaps you use or have used the scientific method? The man behind discovering ideas behind these things and more is Ibn al-Haytham or Alhazen (his name in Latin). He was born in Basra, Iraq in the 10th century. He was a scientist, mathematician, and engineer. He lived during the Golden Age of Islam and benefited because of the knowledge being studied and shared. 

Around the World in 12 Dishes: Exploring Ukraine through Food and Craft

With Ukraine in the news so much, it is a perfect time to explore the country through food, books and crafts. It is also a perfect time for lessons with older children about current events and such. Since we do not let Hazel know about current events or watch the news, we looked at tradition, food and crafts. 

Ukraine is a country in Eastern Europe and is the largest country that is entirely in Europe. For more information, read the introduction post at Around the World in 12 Dishes. I shared the books we have read and not read about Ukraine. Have you read Jan Brett's The Mitten? I know it is really popular around here and it is the retelling of a Ukrainian folktale.

 We decided to try two different Ukrainian recipes. The first we found in the Ukraine book of the Festivals of the World series.  It is written by Volodymyer Bassis (or Vladimir Bassis--all the sites seem to list both spellings). The recipe is for Strawberry Kysil. Kysil can be made with different berries, but Bassis claims strawberries make the best one.

Strawberry Kysil 
(from Ukraine by Volodymyer Bassis)
Ingredients:
2 quarts of fresh strawberries (I am sure you could use frozen)
2 cups cold water
3/4 cup sugar
1 tablespoon potato starch (we used tapioca starch since we could not find potato starch)

1) Wash and hull the strawberries. Put in pan with water and bring water to a boil. Boil on high for a minute then turn down to low and let simmer for 10-15 minutes. I let Hazel use the potato masher while the strawberries cooked to help get the juice out. This makes the next step a bit easier.

2) Push the strawberries through a fine mesh strainer with a wooden spoon. Put juice back in pan.

3) Stir in sugar and bring back to a boil. Boil over high heat for 2 minutes.

4) Reduce heat to medium and stir in starch and dissolve it (Hazel did not do a good job of dissolving our starch so we have chunks in it). Cook for another 2 to 3 minutes stirring until it thickens. 

5) Cool to lukewarm and then put in refrigerator to get cold for a few hours. Enjoy!

Strawberry Kysil is a bit like strawberry soup or eating a liquid form of strawberry jelly. It is delicious but you will not want to much at one time.

Our second recipe came from Ukrainian Classic Kitchen and International Cuisine and it is Ukrainian Yabluchnyy Korzh. Hazel likes to call it what it tastes like--apple pie. It is a type of cookie crust with apples inside. It is delicious!

Ukrainian Yabluchnyy Korzh
Adapted from Ukrainian Classic Kitchen and International Cuisine
Ingredients
Dough:
5 cups of flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup sugar
1 cup unsalted butter, cut into small pieces
6 large egg yolks (if I made again I would use whole eggs)
1 cup sour cream

Filling:
7-8 large apples (we used Granny Smith)
1/2 cup sugar
1 teaspoon ground cinnamon

Start by making the dough:
1) Stir together flour, baking powder, salt, and sugar. then add the butter and mix with your hands (Hazel loved this part) to make a coarse flaky mixture. 

2) In a small bowl mix egg yolks and sour cream together. Then add it to the dry ingredients. Work it with your hands into a firm, smooth, not sticky dough. (Ours never really formed a good firm smooth dough.)

3) Divide dough into 2 pieces, making one slightly larger than the other. 

4) Turn oven on to 375 and grease with butter (we used the wrappers) a 13 x 9 x 2 baking pan. Do not use baking spray to grease.

5) With the larger dough, cover bottom and sides of pan. The instructions say to roll it out, but I found ours was just too crumbly to do this. I pressed it into the pan.

6) Time to start filling. Peel and thinly slice the apples (we used our food processor). Mix with sugar and cinnamon.

7) Add apple mixture to bottom crust.

8) Roll out top crust or pat it on top. Try to seal apples in.

9) Bake for 45 to 55 minutes. It should be brown in color and the apples should be tender to a knife. Set on wire rack to cool for 20 minutes.

10) Now you can attempt to remove the pan (I did not attempt due to the crumbly nature). To remove: Run a sharp knife along the sides and then put a wire rack on top and flip it over. Remove pan and put other wire rack on bottom and flip back the correct way.

11) Serve at room temperature. You can dust it with powdered sugar (we didn't bother). Refrigerate leftovers but bring to room temperature before eating.

Since it tastes similar to apple pie (Steve's favorite dessert), we all love it!

We also have been reading Urkainian stories. We found a Cinderella tale, The Golden Slipper, which we shared last week. We also found many versions of a Christmas tale involving spiders. All the crafts I could find had to do with spiders as Christmas ornaments or pysanky (Ukrainian Easter eggs).

Pysanky Source: By Carl Fleischhauer (Library of Congress employee[1]) 
(http://www.loc.gov/folklife/cwc/) [Public domain], via Wikimedia Commons

Since we already posted about pysanky, we made a silver spider web and spider Christmas ornament. We found the instructions in Christmas Crafts from Around the World by Judy Ann Sadler. 

In the Christmas legend, the spider on a Christmas tree spins webs of silver for a poor family who has no money for Christmas. Thus why the ornament is done in silver!

Ukraine's Flag

Now it is time for the Around the World in 12 Dishes Blog Hop! Please visit the other posts and feel free to share any Ukrainian crafts, food, etc. posts that you have done.

Armando & The Amazing Animal Race -- Book Review & Giveaway

 

Disclosure: I was sent a copy of this book in exchange for an honest review. All opinions are my own. I am working with The Children's Book Review and Diana Schaffter to bring you this post.

Are you an animal lover? I find many kids are. I feel like there are some great new books featuring animals as well as climate change. Today I am sharing an amazing middle grade novel that dives into the amazing world of animals and tries to bring to light some of the endangered animals. But it also is a riveting, action-packed story full of relationships and adventure. The book is Armando & the Amazing Animal Race by Diana Schaffter. There is a giveaway at the end of the post to enter!

501 Enchanted Embroidery Designs -- a Crafty Weekends Review & Link Party

Disclosure: Tuttle Publishing gave me a copy of this book free of charge for this review. All opinions in my review are my own and I did not receive any other compensation. As in all my reviews I am providing links for your ease, but receive no compensation. 

Today I am sharing with you a fun book that brought back some childhood memories for me. It is 501 Enchanting Embroidery Designs by Boutique-Sha. 

Ways to Use a World Atlas in Different Lessons

Disclosure: I was sent a copy of this book in exchange for an honest review. All opinions are my own.

How do you use a world atlas? Do you use it when you are teaching/learning geography? Are there other ways to use it? Today I am sharing with you the 6th Edition of National Geographic Kids World Atlas. And I am going to share ideas of different ways to use it in different types of lessons. They are not all social studies either! The World Atlas is recommended for ages 10 and older. 

Books to Teach Music and Its Importance

 

Disclosure: I was sent copies of these books in exchange for an honest review. All opinions are my own.

What is your favorite music? Do you play it for your kids? Do you play other types of music for them? Today we are sharing some amazing books--four board books with sound and one picture book about music and a person with dementia and its importance. We will start with the picture book which is Searching for Mr. Johnson's Song by Ariel Vanece and illustrated by Jade Orlando. It is recommended for ages 5 to 8 but I would say it could be enjoyed by older kids as well especially if they have someone close to them experience some type of dementia. 

Friday Fruit Exploration -- Persimmon

For this week's fruit exploration we looked at persimmons. Now I will admit I only heard of persimmons a few years ago. My parents' neighbor actually grows them and gives them to my parents (or tells them to pick them when he is not at Cape Cod since he rents his house out). When we celebrated Thanksgiving, my parents brought the last couple of the season with them. The one we ate while they were here they said was among the best they ever tried.

Hazel confuses them with tomatoes however she claims to like persimmons (she does not like tomatoes). However she usually only has a few bites and then says she will eat it later and does not. There are different types of persimmons. Asian persimmons or Japanese persimmons are native to China. This is the most widely cultivated species of persimmons. They spread throughout Asia and then into Europe, California and Brazil. The fruit is edible in the firm stage but taste best when allowed to rest after harvest. They are sweet and tangy when soft. The date-plum species is native to southwest Asia and southeast Europe. It was known by the ancient Greeks as the fruit of the gods or nature's candy. Its taste is similar to a date or a plum and thus the name. The American persimmon is native to Eastern United States (and is probably the species we tried, but I am not sure). It has higher levels of vitamin C, calcium, iron, and potassium than the Japanese persimmon. It is also a food that gets the white-tailed deer through the long winter months. The black persimmon is native to Mexico. It has green skin and white flesh which turns black when ripe. The Mabolo or velvet-apple is native to the Philippines and China. It is also known as the Korean mango. The Indian persimmon is a slower growing and less flavorful species. It is known more for folk medicine. The Texas persimmon is native to Texas and Oklahoma as well as Mexico. The fruits are black on the outside unlike the Mexico persimmon which is only black on the inside. 

In general persimmons are seen as two types: astringent and non-astringent. A version of the Japanese persimmon known as the Hachiya species is the most astringent type due to the high tannin levels. The tannin levels reduce as the fruit ripens. The Hachiya must be fully ripened prior to eating. Persimmons are eaten raw, cooked, or dried. When eaten fresh they can be eaten whole like an apple or cut into slices. Some varieties are more pleasant with the thin skin peeled off first. Very ripe persimmons can have the texture of pudding inside and can be eaten with a spoon once opened. Compared to apples, persimmons have higher levels of dietary fiber, sodium, potassium, magnesium, calcium, iron and manganese. They have lower levels of copper and zinc. They also contain vitamin C and vitamin A--beta carotene. (Source)

We did our normal exploration. Hazel used her magnifying glass to check them out and drew pictures in her journal. Then she told me what to write about them.

We also found a couple of books at the library and I found some more on Amazon.

Many of these have one of two stories in them, The Monkey and the Crab (including in Japanese Children's Favorite Stories) or The Rabbit's Tail which is also called The Tiger and the Dried Persimmon. Hazel loved reading this story since the tiger was afraid of a dried persimmon. He thought it was some sort of monster. She laughed so hard that a tiger was afraid of a dried fruit. I love how a fruit exploration turns into a cultural exploration as well.

For more fruit explorations check out:

• Pears
• Pumpkins
• Apples
• Cherries
• Watermelon
• Lime 
• Lemon 
• Pineapple
• Raspberry
• Blueberry
• Strawberry
• My Fruit Pinterest Board For even more fruit ideas!

Christmas Around the World - Christmas in Kenya

I joined an amazing group of bloggers put together by Beth at Living Life Intentionally to present Christmas Around the World. Each blogger is presenting how Christmas or a winter holiday is celebrated in different countries around the world. Some will be writing from their own experiences and some, like me, will be writing based on research. Today I present Christmas in Kenya.

Source

Asian Kites

Hazel has been asking to fly a kite for awhile. Somehow whenever we are at my parents, it does not happen. They live near a beach and usually have more wind (and less trees and power lines) than us. Plus my father has some kites or at least he thinks he does. Well I bought her a cheap Disney Princesses kite and we are taking it to my parents' house this weekend. She is so excited. I told her by having her making paper kites in Asian styles with me first. I was really excited to find Asian Kites by Wayne Hosking at our local library.

All of the styles of kites we made came from this book. The book explains how to make real kites with Silkspan, however I was not looking to make kites to fly, but kites to show Hazel different styles from the Asian countries. We made them with paper and streamers. In fact we used leftover black streamers from Oriental Trading that we reviewed in our Minnie Mouse Pinata post. We also substituted drinking straws for the balsa wood to strengthen the kites. 

Source: Wikimedia Commons

The book has a bit of the history of the kite in the Introduction. Although many places say the first kite was flown in China, Asian Kites says it is actually unknown. It is believed that kites date back to two and a half to three thousand years ago. Kites also once carried messages based on their shapes, pictures or other cultural symbols. Eventually every day people began to fly them without a religious significance. There are many theories to how a kite came to be including leaves, trying to emulate birds, the wind blowing a farmer's hat and a tent or sail becoming airborne in the wind. Stories of Chinese kite flying spread through Europe thanks to Marco Polo. In the 15th and 16th centuries examples of kites were brought back from China and the East Indies. In the 18th and 19th centuries Europeans and Americans were using kites for scientific studies of natural elements including developing the flying machine. Asians were still flying kites to celebrate nature and human spirit. Many Asian cultures share their past with kite festivals as well as kite tours.

China gets to boast the first written record of a kite flying dating back to 196 B.C.E. The description tells how the Chinese general Han Hsin flew a kite to help calculate the distance his army would have to tunnel to escape. There are many legends of how the Chinese attempted to use kites in battle. The Chinese also used them for cultural and religious significances. With the invention of paper by Tsai Lun, kites became  a universal folk art and possible for all people to enjoy flying. From a Kite Day Festival to scaring away evil spirits at grave sites, the Chinese have a rich history of kite flying. Today China has six main kite regions. Each region uses a unique kite style. October is the traditional month for kite flying, but due to favorable winds kite flying season usually runs from the Chinese New Year through Qingming, the day for mourning the dead on April 5. 

We chose to make the Butterfly kite. The book describes it as a fair to good flier in light to gentle breezes. The Chinese often make and fly Butterfly kites because they represent beauty and a free spirit. There is also an old saying: "Only the greatest artists go to heaven to paint butterfly wings.

Kites have a long history in Malaysia as well. In fact some scholars believe Malaysia may have been the birthplace of kites. In Malaysia kites are called wau. A legend from the state of Kedah say the knowledge of how to build a kite is an effort to appease the heavens. If you visit northern Malaysia any time from April to June you will most likely see colorful kites flying. During this time they have monsoon winds which are strong enough to fly large kites and also it is after the rice harvest and is a time when farmers and fishermen celebrate life.

We chose to make the Mini Wau. The Mini Wau is a child's kite that is often flown from a stick. Since they believe the wau is a gift from the gods, they fly them in hopes of good fortune. This one I made out of tissue paper which the book said could be used instead of lightweight Silkspan.

Kite flying is very popular in Thailand as well. Oral tradition puts kite flying back in the 13th century when Thailand became a country. The earliest recording of kite flying was a ritual priests performed. They were also part of fighting war as well as just a love of the entire country. Kites often were entangled with the roofs of the royal palace. Eventually there was an edict forbidding flying kites over the palace. Based on a challenge of King Rammi II, a traditional kite game is established and is now a national sport held each March in front of the royal palace. 

We chose to make the Thai Fish kite. It is said to be a fair to good flier in gentle to moderate breezes. The fish is a major source of food in Thailand. It is second only to rice and since both are associated with water they are said to belong together. The fish often represents abundance.

Korea may have gotten kites from China during the period of the Three Kingdoms. Kites are called Yeon in Korea. Kites have not changed much in Korea over the centuries. Kite flying is part of many ceremonies and once again there are many stories of how kites were used. The kite flying season closely relates to the agricultural cycle. Koreans begin flying kites on the first day of the lunar calendar and the kite season lasts for fifteen days. There is also an annual custom of kite fighting. Kite fighting involves trying to cut the other kites' strings. They do not attach blades of any kind, but use skill of the flier and the specially prepared string to do this. Once cut, the freed kite belong to whomever can capture it. They have special kites for kite fighting called a bangpae-yeon or shield kite. There are also special kites to fly on the fifteenth day of the lunar calendar to fight off evil. Traditionally the flier of these kites releases the line after all of the line is out. These special kites include the aeg-mag-i-yon and song-aeg-yon. 

We chose to make the Ga-o-ri-yon or ray fish kite. It is fair to good flier in light to gentle breezes. It is a rhombus shape and resembles a sting ray in the sky. It is typical of children's kites all over Asia. 

During the seventh century Japanese civil servants brought the knowledge of kites and paper from China. Kites held a special importance in Japan and only the privileged class and monks could fly them. The monks used them to keep evil spirits away and invoke a rich harvest. The Japanese considered kites a way to carry petitions to the spirit gods. It is also a traditional Japanese belief that a destroyed kite's soul is released  and is free to be reborn in another kite. There are many Japanese folk stories involving kites. There are approximately 340 different traditional kites made in forty-two districts of Japan. Families share their heritage today through kites on special days like New Year's Day and Children's Day. There are also kite battles in May and June.

We decided to make a kao-no-tako or octopus kite. It is a fair to good flier in gentle to moderate breezes. It comes from Sanjo in Niigato (Japan's west coast). Tako means both octopus and kite. During the Edo Period, kite makers often hung these octopus-shaped kites in front of their stores as a sign of their occupation. 

Those are our Asian kites and some of the things we discovered about kites in Asia thanks to Asian Kites. Over the weekend I hope to share what we have learned about Children's Day in Japan as well as our craft of a carp wind sock (often mistaken for a kite). 

We are sharing this at the Multicultural Kids Blog Asian-Pacific American Heritage Month Blog Hop. If you missed our post co-hosting this blog hop, we shared some Asian-Pacific Island crafts and stories we have done and read to learn more about the cultures in that part of the world.

For more Asian-Pacific Island crafts and stories, check out:

• Asian-Pacific American Heritage Month Book Round-Up and Link Party
• Abadeha: The Philippine Cinderella
• Golden Sandals: A Middle Eastern Cinderella Tale
• The Golden Slipper: A Vietnamese Cinderella Tale
• Chinese Cinderella Tales
• The Korean Cinderella
• Kongi and Potgi: A Cinderella Tale from Korea
• Kao and the Golden Fish A Cinderella tale from Thailand
• The Gift of the Crocodile: A Cinderella Tale from Indonesia
• Anklet for a Princess: A Cinderella Tale from India 
• Sora and the Cloud Book Review
•  Lunar New Year and The Year of the Horse Book Review
• Julie and the Black Belt Book Series Review
• Thai Banana Cake
• Korean Chap Ch'ae
• Happy Chinese New Year
• Chinese Instruments for New Year Celebration
• Origami Butterflies
• Hazel Cooks Pancit
• Global Culture
• Chopsticks