Best of Dispatches: Michael W. Twitty on the Legacy of African American Cuisine
byOver the next several weeks, we’ll be looking back in the Dispatches archives to replay a selection of notable interviews. In this episode, first…
Cooking
This Week on Dispatches: Don N. Hagist on Martha Bradley and Eighteenth-Century Cookery
byOn this week’s Dispatches host Brady Crytzer interviews historian and managing editor of the Journal of the American Revolution, Don N. Hagist, about the fascinating…
This Week on Dispatches: John L. Smith, Jr. on Thomas Jefferson and French Fries
byOn this week’s Dispatches host Brady Crytzer interviews educator, US Army and US Air Force veteran, and JAR contributor, John L. Smith, Jr., about the…
Happy Thanksgiving! Our week with Martha Bradley, Day 4
byIn her recipes for November, Martha Bradley included only three for “Confectionary,” all of them jellies or custards. Her pies were savory, and her…
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Thanksgiving: A Week with Martha Bradley, The British Housewife, Day 3
byTo accompany our roast, Martha Bradley in her 1756 work The British Housewife: or, the Cook, Housekeeper’s, and Gardiner’s Companion included recipes for stews, savory…
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Thanksgiving: A Week with Martha Bradley, The British Housewife, Day 2
byYesterday, Martha Bradley, in her 1756 publication The British Housewife: or, the Cook, Housekeeper’s, and Gardiner’s Companion, explained to us the various poultry available in…
Thanksgiving: A Week With Martha Bradley, The British Housewife
byAutumn is when many North Americans celebrate Thanksgiving, a tradition that dates back to the Reformation in England in the sixteenth century. Journal of…
Interview with Ramin Ganeshram, author of The General’s Cook: A Novel
byJAR: In a nutshell, can you give us a basic overview of The General’s Cook? RG: The General’s Cook is about George Washington’s enslaved chef, Hercules,…
Washington: Father of Two Scoops
byHe may have beaten the British, but by the time George Washington became president, his sweet tooth (singular tooth)[i] for tasty desserts had not…
2
The Spirit of the Coffee
byAll of that great eating on Thanksgiving Day sometimes has natural consequences that lead us to seek entirely different recipes for Friday. If we’ve…
Dessert: Send it to Table
byWhat to serve for desert after a Thanksgiving meal? Pumpkin pie, obviously. Unfortunately for the revolutionary-era aspiring chef in America, pumpkins are plentiful but…
Side Dishes: Serve it Up
byYesterday we saw how to roast a turkey according to a popular 18th century cookbook. It wouldn’t be a Thanksgiving dinner without turkey, but…
1
Your Meat: Done Sooner or Later
byIt’s the time of year when Americans are musing over favorite recipes for Thanksgiving meals. Everyone has a favorite dish and there are countless…
1
Baked Beans and Johnnycake
byAlthough many immigrants to the American colonies enjoyed a richer and more varied diet than they had in their home countries, as evidenced by…
1
Anything But Humble: Pie for Dinner
byWe’ve all had to “eat humble pie” at one time or another, a saying that hearkens back to the medieval period, when the term…
Hearth Cooking at the Ethan Allen Homestead
byThese articles have, to this point, focused on reproducing the meals of our Revolutionary-era forefathers with all of the conveniences of the modern kitchen. …
2
A Colonial New Orleans Meal
byAlthough often overlooked, New Orleans, as a Spanish colonial city, was the site of pivotal events in the war for American independence from Great…
4
Feeding the Slaves
byWhile it is a shameful chapter in our national past, the fact of slavery during the Revolutionary Era is inescapable, and part of understanding…
4
A Yankee Doodle Dinner
byMost of us learned the song “Yankee Doodle Dandy” as schoolchildren, and many of us puzzled over the reference to macaroni in its lyrics. …
4
A Fashionably Sweet Dinner
byOver the course of time, many fashions change. The hem lines on women’s skirts rise and fall, folks give up hula-hooping for jogging, and…
8
Family Dinner: Soup, Molasses Bread & Jefferson’s Meringues
byOne of the best ways to get a visceral sense of what life in the Revolutionary Era was like is to eat the foods…