Join us onsite in the Log Cabin as we explore historic foodways in the “Mid-Atlantic Melting Pot” with this season’s slate of presentations. We’re also coordinating this year with our free “History at Work” programs to feature a related hearth cooking demonstration in the Trimble House Kitchen.
Members: $5 | Non-members: $10
Pre-registration is preferred – call the site at 610-45902359 or email firstname.lastname@example.org to register.
Scroll down to view recordings from some of our past Newlin Series programs!
Dr. William Woys Weaver is an internationally known food historian and author who has studied and written extensively about the German influence on Pennsylvania foodways. In this presentation, he will cover the complex cultural and culinary themes that have evolved into a distinctive regional food identity.
Cooking demo 10am-3pm: German cookery with Dr. Clarissa F. Dillon
Tina Ellor, currently Mycologist/Technical Director at Phillips Mushroom Farms in Kennett Square, Pennsylvania, will discuss the history of how Kennett Square became the mushroom capital of the world. She’ll also talk about how amazing mushrooms are and why you should eat them daily!
Cooking demo 10am-3pm: 18th-century mushroom dishes with Laura Adie & Tony Shahan
In 1796, Amelia Simmons wrote what is widely regarded as the first American cookbook, American Cookery. But little else is known about her. Through historical and genealogical research, Pamela Cooley has sought to solve the mystery surrounding Simmons. Her presentation will reveal the results of her research.
Cooking demo 10am-2pm: Receipts from American Cookery with Pamela Cooley
Due to an unexpected scheduling conflict, this talk has been cancelled. The cooking demo below will proceed as scheduled.
Cooking demo – Saturday, October 28th, 10am-3pm: 18th-century dairying with Laura Adie