Hearth to Home:

A History of the English Kitchen

Thursday, February 13th at 7pm

To kick off this year’s Newlin Series, English food historian Marc Meltonville will discuss how the kitchen as we know it developed and evolved over time, from pre-history to the modern era.

VIRTUAL – American Cuisine in the Colonial Era

Saturday, August 1st at 2pm

While most of his career as a history professor at Yale University has focused on the Middle Ages, Paul Freedman’s recent work has set out to answer the question, “What is American cuisine and how has it reflected social trends and divisions?” In this talk, he will focus on food in the colonial period, the formative era of American cuisine.

CANCELLED – Seeing the Enslaved Cook: Behind the Stereotypes & the Myths

Friday, August 28th at 7pm

Enslaved cooks frequently appear in the historical record, but the lack of personal information about them often leaves us with a problematic view. Historic cooks Jerome Bias & Karen Becker will look at enslaved cooks as skilled tradespeople.

PLEASE NOTE: Due to circumstances beyond our control, we must regretfully cancel this program. We apologize for the inconvenience and hope to be able to reschedule it in the future.

VIRTUAL – Clues, Craft, & Cookery: Reconstructing a 1739 Kitchen

Thursday, September 24th at 7pm

Newlin Grist Mill’s director Tony Shahan and programs manager Laura Adie will talk about the process of documenting, restoring, and furnishing the original kitchen and pantry of the Trimble House in order to accurately interpret foodways on site.

VIRTUAL – Brewing at Newlin: An English Ale in an American Kitchen

Saturday, October 24th at 2pm

English food historian Marc Meltonville will be discussing an experimental project has been running over the last few years to brew household beer in the kitchen at Newlin Grist Mill. Find out how they made the beer happen, the process of putting together the 18th century equipment, and a little bit of beer history thrown in.

Register here.