Tools of the Trade - Historic Foodways: Fireside Talks

Description

Tools of the Trade Saturday, March 21, 2020, 10 AM - 12 PM Part of the Historic Foodways: Fireside Talks 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. Cost per lecture: Member $25; Non-member $35. Talk is limited to 12 participants. About Historic Foodways: Fireside Talks - 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.