“In Support of the Army”: How the Housewives of Massachusetts Supported the Formation of the Continental Army Through Foodways
It is often said that the army marches on its stomach and it’s just as true during the 18th century as it is today. But how was the army supplied with that food? How was it cooked/processed? And what ways did the food that housewives cooked/processed/preserved in their homes support the Continental Army as it grew from local militia groups at the Battel of Bunker Hill to a full army under General George Washington? Foodways historian Stacy Booth will discuss not only how the housewives of Massachusetts provisioned the army in the early years of the Revolutionary War but also how they used food and cooking as ways to protest taxation and the political policies that fanned the flames of a revolution.
About Stacy Booth
Stacy Booth is a foodways historian with almost 20 years of experience reenacting and presenting to the public. She specializes in 17th and 18th century New England foodways presentations and cooking demonstrations. She worked previously at Plimoth Patuxet (formerly Plimoth Plantation) and Coggeshall Farm Museum as a 1st and 3rd person reenactor. She is currently a board member of Col Bailey’s 2nd Massachusetts Regiment, a Revolutionary War reenactment group who has been participating in national reenactments these past 50 plus years. Her experiences in Revolutionary War reenactment for the last 10 years have allowed her to travel from Canada to Maryland participating in hearth/campfire cooking as well as outdoor bread oven baking demonstrations. She also runs her business, Forgotten Recipes, where she has presented, cooked or set up displays for libraries, museums and historic houses for the past six years. She is currently pursuing her Masters in Gastronomy at Boston University.
Questions? Contact Tim: tpiligra@somervillema.gov
This program is sponsored by the Friends of the Somerville Public Library.
