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History in the Kitchen
October 31 @ 10:30 am - 11:00 am
This three-part series will illuminate what kinds of food were eaten by different people in colonial Virginia. Discover each week how to prepare a simple recipe. Every 30-minute session spotlights a dish eaten by one of the following groups: the Mason family, people enslaved at Gunston Hall, and the white laborers, shopkeepers, and tenant farmers of Virginia. Participants will discover how social class and wealth affected what food people had access to.
In our second session of History in the Kitchen, participants will learn how food for enslaved people was more than a matter of survival. Enslaved people invented new foods, as they got creative in blending traditional African methods with ingredients from the New World and Europe. Explore how dishes like this week’s featured recipe, cooked greens, became the backbone of southern American cuisine in the 19th and 20th centuries with our foodways team.
Kids and adults alike will have a great time learning about history plus cooking! This program is designed for families with kids 10-18, but is open to participants of all ages. All sessions are complimentary.
This event is complimentary, but advance registration is required. Multiple attendees may participate using a single device, so a family needs to register only once to attend. Individuals who will be using the same device do not need to register separately.
You will receive your Zoom login information in your registration confirmation email.
We encourage you to participate and make these recipes along with us during the program. If you wish to follow along you will need to collect the materials on the supply list.