An Ordinary Bill of Fare

@ “An Ordinary Bill of Fare” A Look at New England Colonial Foodways Through a Tavern Meal Taverns were central to Colonial New England towns not only for food and libations but also news and a warm bed. Most every town had a tavern for travelers to rest at and locals to gather and socialize. But what did these travelers eat? What would a meal at a New England Tavern in the 18 th century look like? Join foodways historian Stacy Booth as she discussed the importance of the local taverns in Colonial New England as well as what would be served to patrons around the time of the American Revolutionary War. Biography Stacy Booth is a foodways historian with almost 20 years of experience reenacting and presenting to the public. She specializes in 17 th and 18 th century New England foodways presentations and cooking demonstrations. She worked previously at Plimoth Patuxet (formerly Plimoth Plantation) and Coggeshall Farm Museum as a 1 st and 3 rd person reenactor. She is currently a board member of Col Bailey’s 2 nd 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 (forgotten- recipes.com), where she has presented, cooked at 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. FREE. Registration Required. This event is sponsored by Mass Humanities and funded by a grant through the Massachusetts Cultural Council. Space is limited. Please RSVP below or call 508-888-4213. Add to calendar Google Calendar iCalendar Outlook 365 Outlook Live