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.

February 26, 2026

Max of 20 people

2 hours

Cost:

Member: $40

Non Member:$50

Suitable for 18+

Highlighted in this two-hour open-hearth cooking class is Mary Randolph, author of The Virginia House-Wife. (1824) Randolph’s work is considered the first regional cookbook of the United States.  Participants will roll up their sleeves and cook recipes both sweet and savory that capture the beginnings of a distinctly Southern cuisine.

*Ingredients may include squash, sugar, flour, corn meal, butter, eggs