Crofton Cook Book Club: Manuscript Cook Book from Fort Sheridan, 1895

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Excerpt from 1895 manuscript cook book
Dive into the Dunn Museum’s collection to explore an 1895 cookbook that was used at Fort Sheridan with guest speaker Catherine Lambrecht and Museum Educator Nicole Stocker. Participants are invited to test out recipes from the cookbook prior to the program to then share their experiences along with the presenters, though it is not required to join the program. Recipe options will be emailed to participants prior to the program and can be found on the Dunn Museum’s YouTube channel under #NotDunnYet.

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Let’s Eat! Celebrating with Food

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Postard from Raupp Museum for Let’s Eat Celebrating with Food

Debbie Fandrei, Raupp Museum
Korean Cultural Center of Chicago

Podcast

Korean Army Stew

Let’s Eat! Celebrating with Food explores food, culture and history from the American and Korean viewpoints. Learn where people got their ingredients, how technology has changed food preparation, and explore how one ingredient, cabbage, can become very different dishes (sauerkraut and kimchi). We will compare how the harvest holidays of Thanksgiving and Chuseok are expressed in American and Korean culture. Continue reading →

The Pilgrim Kitchen The Harvest Celebration of 1621: Plimoth Patuxet Museum, Plymouth Massachusetts

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with John Ota

Podcast

As part of the research for his book, The Kitchen, John Ota travelled to Plymouth, Massachusetts where he cooked a meal over an open fire with Pilgrim Foodways historian Kathleen Wall.  On the 400th anniversary of the Harvest Feast between the New England colonists and the Wampanoag people, John will share his experiences of the culinary history, architecture, cooking methods and the dishes from the first Thanksgiving of 1621. Continue reading →