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 international 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.

April 16, 2026

Max of 20 people

3 hours

Cost:

Members:$50

Non Member: $60

Suitable for 18+

The last in the series of our first 50 years of our young nation will focus on soups and sweets from our three cookbook authors that tell the story of a young nation’s evolving tastes.  In this two-hour hands on class, we will prepare and taste recipes that will take us through a flavorful journey in the kitchens of the women who helped create American foodways.