Join culinary historian Melissa Vickers and social historian Andrew Towne in 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 18th and 19th-century cookery in a working period kitchen. Tailored for a hands-on learning approach, 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. Participants may attend one, two or all of the talks. 

Cost per lecture: Member $25; Non-member $35.
For more information on membership benefits and to become a member, click here!

  • Acts of Preservation
    How did people keep food edible before the invention of modern refrigerators, freezers, canners, or dehydrators? In this session, Melissa and Andrew discuss the need for and various methods of preservation of all manner of foodstuffs for the larder, including smoking, pickling, drying, potting, candying, dairying and the use of a root cellar. An assortment of preserved foods available for sampling. 
  • Tools of the Trade
    Join Melissa and Andrew in discovering the various tools, appliances, and cookware typical within the mid-18th and early-19th century kitchen. Learn how a bake kettle differs from a bake oven, yet accomplishes the same task. See how different modern toasters are from historic ones. Learn to identify a gil, tamis, crane, peele, and so much more! A light lunch of hotch-potch soup and roasted cheese provided.
  • A Mindful Diet Saturday
    An abolitionist, a teetotaler, and a vegetarian come over for tea… No, it’s not the start of a history joke. It’s a very real scenario with which a housewife might be confronted. It was her responsibility to serve foods that would conform to the specific dietary restrictions that each individual’s convections required. In this lecture, Melissa and Andrew discuss a variety of historic social and economic influences and the effect on food and food culture in the late 18th and early 19th centuries. Issues include abolitionism, temperance, vegetarianism, frugality, and whimsy. Samples of historic fare served.