Historic Foodways is always looking for new ways to bring the taste of the past to the present. To this end, we have teamed up with our products and restaurants to create a line of historically inspired condiments.
Let me introduce an old way to spice up your meal.
Some background on the products:
Many chocolate makers used their mills in the off season to grind mustard. The powder was often rolled into balls and sold to be mixed up with water, wine or in this case old stitch beer to form a paste.
- The term catsup seems
I traveled to England during the month of October to take a Confectionary and Sugar course taught by noted historic foodways authority Ivan Day.
Mr. Day is a published author of several books on Historic Foodways and he’s lectured and led seminars throughout Europe and the United States. He’s also seen regularlyon television and was our key note speaker at the first Foodways symposium in November 2010.
During the intensive weekend course, we learned so much, including:
- How to make a variety of edible glues and sizing
- How to guild using beaten gold sheets
- Making and molding gingerbread and marzipan
- Making wafers using his 19th-century cast iron stove
- Learning to use a cot to make satin comfits
- Making little candies, such as Kissing Comfits, from flavored sugar plate
- Making silver web (fine strings of sugar) which we used
As people who work outside and next to a fire, we here in historic foodways are happy to see the beginning signs of fall. Fall means a break from the heat and the resumption of some of the activities that we can’t do properly in high heat like brewing and chocolate making.
Beer and ale were one of the most loved beverages of 18th-century England and her colonies.
In a world without sodas and energy drinks and all the other beverages we take for granted today, beer served an important role in the beverages of the time. It was the most affordable man-made beverage , and was considered healthy and nutritious. Many Englishmen got a large proportion of their daily calories from …See the full post
By Kimberly Costa
The Historic Foodways staff is not known for letting grass grow under our feet. We are continually researching foodways and related subject matter. This research often leads to the creation of new programs, educational opportunities and training, working with vendors and hosting symposiums here at Colonial Williamsburg.
Staff members get the opportunity to participate, both as attendees and presenters, at a variety of conferences and symposiums. This year Melissa Blank and I attended the annual ALHFAM conference as representatives of both Historic Foodways and Colonial Williamsburg. We were two of seven members from Historic Trades who attended the conference in Calgary in the province of Alberta, Canada.
ALHFAM, (the Association for Living History, Farm and Agricultural Museums) “is an international organization serving the interests and needs of its individual and institutional members and supporting experiential interpretations …See the full post
Posted: August 25th, 2014 in Updates
Here in Colonial Foodways, we feel overjoyed and fortunate to have three new interns with us this summer.
All three are examining aspects of the social history of 18th-century Virginia foodways, concentrating on how food procurement, preparation and fashion have intersected with politics, class and gender. Each comes with a unique set of interests, experiences and training — which will only enrich our program as they develop their own particular historical-knowledge base and culinary repertoires.
Tiffany Fisk-Watts has been studying and interpreting colonial foodways for the past 15 years, focusing on the Eastern Pennsylvania region. In addition, she earned her MA in history with concentrations in colonial and public history, and works as a curatorial, archival and nonprofit management consultant. In addition to hearth-cooking and
consulting, Tiffany enjoys reading, gardening, and maintaining a list of answers to the question: “Aren’t …
We’re moving on in our series on preserving meats — this time to beef.
There are some important differences in this process compared to pork but both start with the butchering of the animals with axes.
Big Cuts with Interesting Names
Ax marks were found on the bones our archeologists have recovered throughout the historic area.
We also know from the bones and the butchering charts of the period that 18th-century beef cuts were much larger than the modern ones.
The reason there different processes in curing beef and pork is primarily because of the molecular structures of the tissues.
But both processes start the same way: Raw meat is packed with a mixture of salt, a little brown …See the full post
Our Hogs to Ham program re-creates the hog butchering programs of the 18th century. The whole carcass is brought into town and process begins after the hogs have been gutted and the hair has been removed.
We use axes to cut the animals into smaller portions that will either be salted or eaten fresh. The first step is to pack a mixture of salt, salt peter and brown sugar into the hams, bacons and shoulders.
The meat will be stacked in the salt tubs with layers of salt– and they will stay this way for six to eight weeks.
The exact time depends on the winter temperature. In very cold weather, the meat freezes and the salt cannot remove the moisture, so the process just stops. It can remain just like this — sort of in limbo — until the …See the full post