Category : Updates

All Roads Lead Home: Foodways Returns to the Wythe Kitchen

Posted on: April 6th, 2017

Lydia Broadnax

For the past fifteen years Historic Foodways has moved throughout the Historic Area, interpreting and cooking in a variety of kitchens: the Palace, the Randolph, and most recently the Anderson Armory. We are happy to announce that Historic Foodways is back home, working and cooking in the Wythe and Palace kitchens.…

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Rolling Out Theme Days With Pie!

Posted on: March 6th, 2017

GR PieHistoric Foodways is proud to introduce a new series of programs we are affectionately calling Theme Days. Each month staff will prepare dishes using a specific type of food or an ingredient, delving deeper into its history and uses and giving our guests a more in-depth and engaging experience. To kick off Theme Days, Historic Foodways will be celebrating Pi Day on March 14, 2017 by making, what else, but pies!…

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Meet Our New Apprentices, Tyler and Tiffany!

Posted on: October 26th, 2016

Foodways apprentices Tyler Wilson and Tiffany Fisk

Historic Foodways is proud to introduce you to our not one, but TWO new apprentices! Tiffany Fisk and Tyler D. Wilson joined Master Frank Clark, Journeyman Barbara Shearer and Senior Apprentice Kimberly Costa over the summer of 2016. Since then we have been coming together to create a new, innovative and exciting new path for Historic Foodways.…

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Cooking with Mother Goose

Posted on: October 6th, 2016

simple-simon

Historic Foodways is proud to announce our newest cooking program! Come discover the food world of Mother Goose!…

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Bidding Farewell to Susan Holler

Posted on: March 24th, 2016

Susan in the palaceAt the end of February, long time staff member Susan Holler retired from Historic Foodways. Susan grew up as a child of Colonial Williamsburg. Her father, Perry Holler, was our ice cream maker, and her mother interpreted the history of Historic Area buildings and sites.…

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History is Served: Ale Through the Ages

Posted on: February 23rd, 2016

Balthasar Denner Glass of Beer and Bread on a TableJoin us for a memorable weekend of beer and history March 18-20, 2016 for Ales through the Ages. This incredible weekend offers a journey through the history of beer with some of the world’s top beer scholars.…

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Sugar, Spice & All Things Nice!

Posted on: January 28th, 2016

ConfectionerFor many of us, these words evoke childhood memories of stories and nursery rhymes told by our grandparents and that warm and fuzzy feeling we get from remembering trips to the local candy store with the change Grandpa gave us from his pocket to buy that special treat!…

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A Look into the World of the 18th-century Confectioner!

Posted on: July 31st, 2015

Main-ImageIf someone were to hear “confectionery” or the “confectioner,” many foodies would draw upon images of sweet and delectable treats. The chocolate almond, strawberry creams, or even frozen delights, such as coffee ice cream. But salads?…

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A Tale of Three Apples

Posted on: July 21st, 2015

Final 3 apple (2)Sometimes you never know where a recipe will lead you. Recently, while making a boiled apple pudding, it occurred to me that there are many recipes that use the exact same ingredients—some type of pastry plus a filling. For example, a Beignet of Red Currant Jam, a Boiled Apple Pudding, and Kickshaw, are all essentially created using the same ingredients. What is different is the way in which they are cooked or baked.…

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Why Mary Randolph?

Posted on: May 29th, 2015

Virginia_HousewifeVisitors to our kitchens frequently ask where the Historic Foodways staff find our recipes.

Our staff has at its disposal well over 140 cookery books, as well as a large collection of hand-written receipt books, and hundreds of secondary source books on all aspects of foodways.

Since many of the primary cookbooks were printed year after year, we will often have every edition published. As new sources are found, they are incorporated into our collection. So, with such a plentiful quantity of primary information, why would be use “The Virginia House-wife,” by Mary Randolph, which was published in 1824? The Foodways staff uses the first edition of the cookbook here.

There are several reasons.

Mary Randolph was 62-years-old when she wrote “The Virginia House-wife.” Her work was based upon a solid foundation of cookery learned as younger woman, during the …

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