I've been hard at work putting the finishing touches on my upcoming talk & cooking demonstration, “Indian Meal and Molasses: The Making of New England Cuisine.” I will demonstrate the very old-fashioned recipe “Indian Pudding,” and we'll discuss the use of Indigenous ingredients and cooking techniques by early European settlers, as well as the widespread use of molasses, a product of Caribbean slavery, in Colonial American foods. Sponsored by the Poughkeepsie Public Library, this talk is FREE and starts tomorrow night (Tuesday, December 8, 2020) at 6:30 PM EST. You can register here. If you miss the talk in person, it will also be posted on YouTube and I'll probably do a whole blog post on the recipe and the history, too.
I'm also about to have more free time on my hands because after this week, I've got the rest of the month of December off from work, to use up my vacation by the end of the year. I've got some really awesome projects coming your way, including a White Christmas movie-themed dinner (with authentic 1940s recipes!), a new digitized cookbook from 1946 and planned series of articles highlighting the background behind some of the surprise celebrities I found inside, and some discussions of "lost" Christmas desserts. Plus, I plan to spend some much-needed time working on my book! More of a working vacation, I guess. :D
But in addition to all that work, I'm going to spend some time making Christmas cookies to mail to friends and family, and also some holiday cards, which I'm sending for the first time in many years. And I'd like to send one to you, too! I have some adorable vintage-looking food-themed ones just for Food Historian members and patrons. If you'd like to get one in the mail, with a cookie recipe or two enclosed, all you have to do is be a new or current Food Historian member or Patreon patron at the $5/month ($60/year) level or above and I'll send one your way! Already a member? Great! You're all set. Not a member but want to join? Click the button below to learn more! Have a wonderful holiday season and I hope to "see" you soon!
Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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