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.

March 26, 2026

Max of 20 people

2 hours

Cost:

Member: $40

Non Member:$50

Suitable for 18+

Not all cookbooks were the same.  Some offered up recipes and practical home advice.  The Cooks Own Book (1832) written by Mrs. Lee, provided a guide to everyday cooking and was also a household manual that captured the essence of 19^th-century domestic life.  In this two-hour workshop we will create recipes from the Cooks Own Book as well as discuss the advice she saw important to run a successful 19^th-century home.

*Ingredients may include chicken, butter, eggs, flour, coconut, milk