The Tate House Museum welcomes acclaimed food historian and cookbook author Sandy Oliver on Tuesday, September 13 from 6:30-8:00 PM for a presentation on the Early American kitchen and its importance to the Colonial household.
The economy, health, and hospitality of the early American household depended largely upon the capabilities and energy of the woman or women who ran the operations centered in the kitchen. The old saw says, "Men work from sun to sun, but women's work is never done.” Cooking, preserving, gardening, and caring for small animals to raising children and keeping all the family clothed and healthy began and never ended in the kitchen.
Sandy is a freelance food writer whose weekly column “Taste Buds” has been featured since 2006 in the Bangor Daily News, with regular columns also appearing in Maine Boats, Homes, and Harbors magazine and The Working Waterfront. She is a pioneering food historian, beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. After moving to Maine in 1988, Sandy wrote Saltwater Foodways: New Englanders and Their Food, at Sea and Ashore, in the Nineteenth Century, published in 1995. She subsequently authored Food in Colonial and Federal America and co-authored, with Kathleen Curtin, Giving Thanks: Thanksgiving Recipes and History from Pilgrims to Pumpkin Pie. Her most recent book, Maine Home Cooking, published in 2012 by Down East Books, is available in the gift shop.She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking. Sandy lives on Islesboro, an island in Penobscot Bay, where she gardens, preserves, cooks, and teaches sustainable lifeways.
This event is part of the Tate House Museum Summer Lecture Series. The admission fee, which supports the museum and its programs, is $12 ($10 for museum members). Seating is limited to 25 as this program includes time in the Tate House kitchen, where space is limited. For reservations please call 774-6177 or e-mail the museum at email@example.com.