What do you use to wash the baby, clean the house, color your hair or serve for breakfast? If it’s the 18th century, the answer is alcohol. Professor Sarah Meacham describes her research for the book “Every Home a Distillery.”
Relax with a brew from the past, courtesy of Master of Historic Foodways Frank Clark. Twenty years of study and practice have resurrected the 18th century’s favorite beer: Old Stitch.
Gain a new respect for the good old pumpkin. Author Mary Miley Theobald traces the history of the venerable gourd.
Beef hearts, pig bladders, tripe, and lots and lots of butter are ingredients kitchen apprentice Kim Kosta will come to know well as she sharpens her skills in the Palace kitchen. As she rises to achieve journeyman status, she’ll have to master 25 recipes at seven levels of difficulty.
Listen closely in this kitchen. In it, objects speak of their owners and of their makers. Tools speak of technology and ability. Small personal items speak of meager comforts in a hard life. Curator Amanda Keller worked to outfit the Wythe Kitchen and imbue it with a richly layered history.
A town’s market house was a bustling hubbub of vendors, shoppers, and business. Colonists from all walks of life mingled on market days: housewives, servants, slaves, and tavern keepers. The market was the heart of the community, and as such, it was tightly regulated and regularly inspected. Architectural Historian Carl Lounsbury introduces the latest reconstruction on Duke of Gloucester Street.