Cookbooks as History with Chef and Author Claire Stewart

November 20, 2016, 2:00 - 4:00 PM

Cookbooks are so much more than a compendium of recipes. To researchers they are often irreplaceable family possessions that reveal much about the lives of the society that used them. American cookbooks have been woven into the fabric of lives since Colonial times. English-speaking settlers would have brought from England a copy of The Art of Cookery Made Plain and Easy by Hannah Glasse (1747). Cooks were soon flummoxed by the unfamiliar foods of the New World, and frustrated by a lack of familiar ingredients. As Americans tamed their environment and built a new country, over time they created cookbooks that reflected the specific resources and lifestyles of different eras. At 2:00 p.m. on November 20 Claire Stewart will introduce us to these and other cookbooks as intriguing ways to study American history. A Durand-Hedden House trustee, Stewart is a professional chef who graduated from the Culinary institute of America and is now an assistant professor at City University of New York.Her new book for Rowman and Littlefield publishers As Long as we Both Shall Eat: A History of Wedding Food and Feasts, will appear in bookstores in Spring 2017.

Next Event

October 17, 2021, 1:00 PM

The Forgotten Victory: The Battle of Springfield of 1780

Come to the Durand-Hedden House on Sunday, Oct. 17 to learn about the critical Revolutionary War battle of 1780 that was fought just down the road from here, in Vauxhall, the Short Hills, Springfield and Connecticut Farms (Union).

Historian John Kieser will bring to life this often-overlooked conflict, in which the New Jersey militia held off the British and prevented them from getting to Washington’s troops in Morristown.

House and Country Store open 1:00 to 4:00 pm

Presentation at 2:00 pm

Proof of vaccination and masks required.


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