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Join us for a cozy winter evening of authentic 18th century food tastings and a lecture on the history of early American cookery!
Throughout the Revolutionary War, the Continental army struggled to feed its troops. These years of hardship are often what comes to mind when we think of dining in the 18th century. However, this struggle was far from the reality experienced by many Patriot officers at home in the years following the war.
What did the members of the upper class have for dinner on an average day?
How did their dining practices change after the Revolution?
What was happening in the kitchens of private homes in New York in the late 18th century?
Join culinary historian Lavada Nahon as she explores the history of everyday dining of the early Republic.
A tasting buffet of common 18th century dinner dishes will be paired with this talk, including:
Beef Pasty
Pickled Beets
Chicken Fricasse
Spiced Pears
Carrot Pudding
Sugar Gingerbread
Potato Pye
Cranberry Tart
Cabbage Salad
Lavada Nahon is a culinary historian and independent scholar. Her focus on the Mid-Atlantic area in the 17th-19th centuries began with a move to Brooklyn. She found herself fascinated by the unique cultural makeup of the early New York area, where the lives and cultures of the Dutch mixed with English, enslaved African, French, German, and Jewish cultures to create a vibrant foundation found nowhere else in colonial America. She has extensively studied history, culture, and geography to better understand the culinary traditions of the area once known as New Netherland.
