From Hearth to Table: The First Fifty Years of American Food

This program examines the foodways of the United States during the first fifty years of the nation’s existence.   During this period, the American table reflected a reliance on traditional European practices, adapted to the agricultural availability of the new nation, creating an internation fusion of food.

Join us as we explore three cookbook authors from different regions of our young country, each bringing her own voice, local ingredients and culture traditions to the table.  These classes are perfect for history enthusiasts, food lovers, and anyone curious about the roots of American cooking. No cooking experience required—just a willingness to roll up your sleeves, cook together, and enjoy the flavors of early America.

January 15, 2026

Max of 20 people

2 hours

Cost:

Member: $40

Non Member:$50

Suitable for 18+

In this two-hour open-hearth cooking class, we will tackle Amelia Simmons American Cookery, (1796) the first published cookbook in America.  Participants will work together to prepare some classic receipts from the cookbook.  Along the way we will discuss the significance of Simmons’ work, and how her receipts reflect the blending of English tradition with New World ingredients.

*Ingredients may include flour, corn meal, butter, sugar, raisins, eggs, spices, pumpkin and apples.