“Over the river and through the woods” into the history of early American cuisine.
The first published European cookbooks in the world weren’t meant to enshrine ideal meals but rather to inform a woman of her place in the household with titles like The English Housewife, The Compleat Housewife, The Frugal Housewife. But for American cooks, they lacked any ingredients that were native to the American colonies.
In 1796 a mysterious woman named Amelia Simmons published American Cookery, the first compilation of recipes (or receipts) using such previously unknown items as corn, pumpkins and ‘pearl ash’ (similar to baking powder). This book changed the direction of fine eating in the newly established United States of America. But Amelia herself remains an elusive creator.
Join Greg through a tour of 70 years of early American eating, identifying the true ‘melting pot’ of delicious flavors -- Dutch, Native American, Spanish, Caribbean and African -- that transformed early English colonial cooking into something uniquely American.
FEATURING early American recipes for johnnycakes, slapjacks and gazpacho!