Chapter 8 is about the Golden Age of China and the beginning of Chinese dynasties. The kids were excited to do history. We do it once a week, but when it comes back around, it’s like they have not done it in a long, long time. They are happy to be reunited with this subject. They were a bit under the weather, so I decided I would not require them to color and work on the maps just yet. But my daughter was disappointed. She wanted to color while she listened. I obliged and provided the pages and crayons.
They were both surprised by the way Chinese discovered gunpowder, printing and other things. They answered the questions very well. I did not ask for a narration this time, seeing that they both were fighting a head cold.
As far as crafts, they all seemed too messy. Sorry. All except making rice and teaching them how to eat with chopsticks, which is what we ended up doing the next day. By the way, cooking Chinese (or Asian) from scratch is not that complicated. If you can boil water, you can make rice. If you can stir some veggies in a pot in a bit of water or oil or soy sauce, you can make stir-fry.
We like brown rice, but we still have some white rice around the house and we figured we should use it up even though it is not as nutritious. I like frozen stir-fry veggies, but I never use the sauce packet. Instead, I use Bragg’s Liquid Aminos. (affiliate link) It is more delicious than soy sauce and a whole lot healthier.
I used a rubber band and a rolled up piece of paper to make the chopsticks act like tweezers. The kids got the hang of it pretty fast, especially after I told them what I learned from a Korean friend of mine a long, long time ago: keep the chopsticks horizontal, not vertical.
Use them to sort of slide food from the plate to your mouth. And never, ever, stab your veggies with your chopsticks. It is a major offense.