What We Offer: Pupils will develop an understanding of how wheat was historically grown, processed into grain, and milled into flour to make bread- a staple of people’s diets for thousands of years. They will also discover how technological advancements have transformed how food is produced, as well as how people live and work. Explore Historic Buildings: Pupils will discover a variety of historic buildings including a 16th century threshing barn and a 19th century windmill. Hands-On Activities: Engage in hands-on activities including winnowing, threshing and milling. Pupils will also have the opportunity to make bread using locally sourced, stoneground flour. Interactive Storytelling: Learn about the daily lives of people from the past, how essential agriculture was to both food and employment, and how technology has transformed these process from the 16th century to the present day. Key Stages: Field to loaf is suitable for KS1 and KS2 pupils and can be adapted for individuals with additional needs. Links to Curriculum: Science, History, Technology, Food, English and Mathematics. Links to Museum Collections: Threshing barn- the threshing and winnowing of cereal crops. Windmill- the milling of grain before mechanisation, first by hand and then by wind. Granary- the storing and protection of grain from pests. Stable- the role of animals in agriculture prior to mechanisation. Toll House- the importance of bread to Victorian Britain and the working class. Lister Mill- the impact of overseas markets and mechanisation. Capacity: ‘Field to loaf’ is designed for up to 30 pupils, split into two groups of 15. Duration: 3 hours (including 45-minute lunch) Pupils will have additional time to explore the Museum’s 19-acre site and the remainder of our 30 historic buildings spanning 700 years.
