Every Dish Has A Past:

A Workshop in Historic Recipe Research

Historic Deerfield Mass.

March 18, 2013 – March 20, 20138:30 am – 5:00 pm

gillis_tablesettingSandra L. Oliver, noted food historian and celebrated author, will lead an intensive three-day workshop in historic recipe research. Each participant selects a recipe and an alternative they would like to research. Class time is divided between lecture and discussion time, and Oliver will teach a method of conducting the research. Each participant will use a combination of resources both real—books in the room—and virtual—on-line resources via computer—to conduct research. Participants are encouraged to bring a computer with wireless capacity. The workshop concludes with a cooking afternoon to test your recipe on the final day in the 1786 kitchen at the Visitor Center at Hall Tavern. Registration includes 3 nights stay Sunday, March 17 to Wednesday (morning), March 20 at the Deerfield Inn Carriage House and all meals. Traveling companions not attending the workshop may come and share in meals for an extra cost. The workshop is limited to 15 participants.

To register Contact

Julie Orvis     Historic Deerfield       413-775-7179         events@historic-deerfield.org

This entry was posted in Uncategorized and tagged , , , , , , , , , , , , , by Sandie. Bookmark the permalink.

About Sandie

Since I was a small child I have loved early fireplaces and the smell of smoke in an old house. However it was not until about Fifteen years ago that my journey into hearth cooking began. It all started at the Hurd House Museum in Woodbury Ct. I was the director of the Junior Docent program and among the programs each week we cooked. At about the same time a group of us started the Culinary Historians of Connecticut meeting once a month to discuss equipment used, receipt (18th century term for recipe), and anything between the late 1600 to late 1700 that had to do with hearth cooking. We were fortunate to try our hand at cooking at several Museums throughout Ct and many more private homes. We made cheese; we held a late 1600 dinner and shared our knowledge with others. Our group designrd our own tours such as the Kitchens of Old Wethersfield. In 2000 we were delighted to host the Historic Foodways group of ALFAM at the Hurd House during their conference at Mystic Seaport. We put together a great workshop of Puddings, Sausages, Brown Bread, Beverages you name it we offered it. I am now a member of the ALFAM foodways group. Then it was off to Colonial Williamsburg for the seminar The Art of 18th-Century Cooking: Farm to Hearth to Table. During the years I joined many workshops in Sturbridge Village plus their Dinner in a Country Village and breakfast at the Freeman Farm. So I was pretty much hooked on heart cooking and the 18th century way of life. I joined a wonderful group of ladies and we started the “Hive” a place to improve and grow your 18th century impression and offer research about material culture in 17070’s New England. We also travel with friends and have displays of clothing and teas at Museums in Massachusetts. Many events are held at the Hartwell Tavern at Minute Man National Park. They have been gracious enough to let us play there and entertain and share our knowledge with their visitors. Please visit our “Hive” site if the 1700 interest you. Then the move to New Hampshire and a job at Strawberry Banke in Portsmouth as the co-coordinator of the Junior Role Playing workshop and eventually cooking in front of the hearth at the Wheelwright house. Not only did I enjoy making my evening meals at the hearth to take home but also talking with the visitors. I am an entertainer after all, check out my program page. Most recently I am working at the Museum of Old York in Maine as an educator, hearth cook and organizer of the Junior Docent cooking program in the summer. See some photos in the archive file Because I do make food with the docents and serve food to the public at our Tavern Dinners I took the National Restaurant Association tests called ServSafe and now have my Certification as a Restaurant Manager. I look forward to the Museum of Old York opening again this March 2012 and getting back to the hearth and teaching, however for now I’m cooking at home and enjoying doing so.

3 thoughts on “Every Dish Has A Past:

  1. I was thinking of going to the Hive Meeting in March but I just read that you leave out the spirits in your drinks – not the way our forefathers did it I’ll bet. I have been reading your posts for awhile now and they just go on and on – can’t believe what you have done and how busy a schedule you have. By the way, how did that homemade sausage come out?
    How is your new fireplace coming along? Keep up the good work 🙂

  2. I loved the “they really ate that” theme. How wonderful to read of someone else who’s excited to work with bladders!
    My principal curiosity was about the fish-heads. Based on your research, do you feel that fish (in the 18th c) would have generally been prepared (planked, put in a soup etc) with the head ON? While I’ve seen plenty of recipes that call for the fish to be scaled and cleaned I’ve only found one-in The Lady’s, Housewife’s, and Cookmaid’s Assistant by E. Taylor-that tells you to cut the head off (not with terribly diligent searching). However, I just read an archaeology report that mentions an abundance of fish skulls found in a yard without the other bones. I’d be grateful for any ideas you have!

Leave a Reply

Your email address will not be published. Required fields are marked *