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Mary Beth Adams- Rock Hill, SC- Winthrop University- 2010

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1 Mary Beth Adams- Rock Hill, SC- Winthrop University- 2010
Objective: Students will examine the life of a slave by comparing and contrasting, explaining, and identifying important events. Book Summary: Told through the stories of a slave child, Clara. Clara is a seamstress on the plantation and when she learns about the route to Canada she begins working on a special quilt-one with a secret map. Setting: Plantation life during the late 1700’s. Links to LOC resources: Author: Deborah Hopkinson Sweet Clara and the Freedom Quilt Scholastic (NY); 2010 Slave Family Slave Farmer Beginning of Slavery Proclamation Mary Beth Adams- Rock Hill, SC- Winthrop University- 2010

2 How does your life today differ from Clara’s life in the story?
Use a Venn diagram to compare and contrast your life today in America with Clara’s life in America on the slave plantation.

3 Example My Life Clara’s Life Similarities Lives with strangers
Works as a field hand and seamstress for free Designs freedom quilt during free time Lives with family Goes to school Gets allowance for completing chores Watches TV and plays video games during free time Loves family Has dreams

4 How did the slaves contribute to the American colonies?
In a journal entry explain how the slaves helped contribute to the American colonies, including farming, cooking, languages, and other activities.

5

6 What important events occurred during the slavery time period in America?
Create a slavery timeline including important events that occurred through the time period of 1619 and 1865.

7 Standards NCSS: II. Time, Continuity, and Change.
Standard 4-2: The student will demonstrate an understanding of the settlement of North America by Native Americans, Europeans, and African Americans and the interactions among these peoples. 4-2.6 Explain the impact of indentured servitude and slavery on life in the New World and the contributions of African slaves to the development of the American colonies, including farming techniques, cooking styles, and languages. (H, E)


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