March is Women’s History Month and to celebrate the vital role women have played in American history, we are dedicating our monthly food history cooking program this March to the women behind America’s first cookbooks!
Have you ever wondered what was the first cookbook written by an American for Americans? Do you think there would have been a noticeable difference in the recipes in such a book? Prior to 1796, American home cooks used English cookery books, if they used books at all, to prepare meals. In 1796, however, Amelia Simmons published “American Cookery;” the first formal document that explored “American” cuisine, and incorporated ingredients native to the American landscape such as cornmeal, pumpkins, maple syrup, and various vegetables, nuts, and fruits.
Join us at the museum’s demonstration kitchen on March 18 as guest chef Angie Lee of Sur La Table prepares a few recipes from American women and cookbook authors such as Amelia Simmons, Mary Randolph, Eliza Leslie, and Lydia Child. We’ll also explore the ingredients, tools, and cooking techniques in this early era, and discuss how these female authors had such a profound influence on American culinary history.
