STRAWBERY BANKE MUSEUM

HISTORIC FOODWAYS

From the Garden to the Table
The herbs, fruits and vegetables produced in the gardens each year enjoy a second life in the Museum’s Historic Foodways program. Culinary history interpreters cook period dishes daily in season, using heirloom plant varieties, traditional recipes and preservation techniques to awaken the senses to new understandings of the past. By keeping food traditions alive, the gardens help visitors experience some of the deep connections between plants and people. Partnerships with community gardens and Slow Food Seacoast also help to apply the time-tested practices of the past, toward a more sustainable future.

Virtual Classroom

Heirloom Seed Saving (PDF)
UNH Cooperative Extension -- Food Preservation
National Center for Home Food Preservation
Feeding America (historic recipe search engine)
Culinary Historians

 

HISTORIC FOODWAYS: FIRESIDE TALKS
Join culinary historian Melissa Vickers and social historian Andrew Towne for these new, "Historic Foodways: Fireside Talks" at Strawbery Banke! Presented in historic Wheelwright house, attendees enjoy the warmth of a crackling hearth fire and sample historic foods while learning about 1700s and 1800s cookery in a working, period kitchen. Tailored for hands-on learning, attendees feel the weight of cooking implements, use a flint and steel and get a closer look at the tools, methods, and ideology that inhabited historic kitchens.