Ventress Library Cultural Series Thursday Night Event
Thanksgiving Food History Lecture, Tasting and Book Signing
Thursday, November 6, 6-7:30 Free and open to public
Ventress Memorial Library, 15 Library Plaza, Marshfield, MA 781-834-5535
Keith Stavely and Kathleen Fitzgerald, authors of "Founding Food"
and "Northern Hospitality"
In their talk and visual presentation at the Ventress Library on Thursday, November 6, 2014, Keith Stavely and Kathleen Fitzgerald, authors of Northern Hospitality: Cooking by the Book in New England (University of Massachusetts Press, 2011), will introduce the audience to New England's most important cookbook authors and the fascinating culinary and cultural trends that influenced them. They will also illustrate and explain how they themselves prepared several of the almost 400 historic recipes included in Northern Hospitality, emphasizing dishes associated with Thanksgiving. The program promises an exciting evening for history buffs and foodies alike." For more information contact librarian Chris Woods at email@example.com, visit www.ventresslibrary.org and visit www.stavelyandfitzgerald.com
More detail on program:
Our current presentation is based on our most recent book Northern Hospitality, which offers a lively and thorough overview of the three-hundred-year history of New England cooks and cookbooks, along with almost 400 recipes reproduced in their original forms, with commentary. To bring this history and cookery alive for audiences, we've created several seasonally-based 50-60 minute illustrated talks highlighting the major cookbooks, the people who wrote them, and a sample of their recipes, as we cooked them. It's a kind of "Antique Foods Road Show" and has been a hit with audiences at the many places we've visited. If you'd like to see a list of our appearances, check out our "Events" tab on our website (www.stavelyandfitzgerald.com)
. You can also find examples of some of the dishes as we've cooked them on our blog on the website. For a presentation in November, we feature dishes related to Thanksgiving--some still familiar today such as turkey and pumpkin pie, others no longer on the Thanksgiving menu, such as roast venison, chicken pie, plum pudding, and a yeasted "plumb cake," enriched with candied fruit and sherry, from the first cookbook written by an American and published (in 1796) in the United States.
Bio. details on the presenters:
"Keith Stavely is a writer, scholar, and former library director whose interest in the Puritan influence on American and English culture has resulted in a number of critically-esteemed books and articles. He has been a Guggenheim and American Council of Learned Societies fellow and a winner of the Modern Language Association Prize for Independent Scholars. The place of food in Anglo-American culture is a more recent passion. Kathleen Fitzgerald holds a Master of Divinity degree and a Master of Library Studies. She has worked as a college chaplain, a soup kitchen coordinator, and for many years as a librarian. A native New Englander and an avid cook, she has a deep interest in the region's complex social and culinary history. Independent scholars Stavely and Fitzgerald are also husband and wife. They have written two books together: Northern Hospitality: Cooking by the Book in New England (University of Massachusetts Press, 2011), and America's Founding Food: The Story of New England Cooking (University of North Carolina Press, 2004). They make their home in Jamestown, Rhode Island."
About their latest book "Northern Hospitality"
If you think traditional New England cooking is little more than baked beans
and clam chowder, think again. In this enticing anthology of almost 400 historic
New England recipes from the seventeenth to the early twentieth century,
you will be treated to such dishes as wine-soaked bass served with oysters
and cranberries, roast shoulder of lamb seasoned with sweet herbs, almond
cheesecake infused with rosewater, robust Connecticut brown bread, zesty
ginger nuts, and high-peaked White Mountain cake.
Beginning with four chapters placing the region’s best-known cookbook
authors and their works in nuanced historical context, Keith Stavely and
Kathleen Fitzgerald then proceed to offer a ten-chapter cornucopia of culinary
temptation. Readers can sample regional offerings grouped into the categories
of the liquid one-pot meal, fish, fowl, meat and game, pie, pudding, bread, and
cake. Recipes are presented in their original textual forms and are accompanied
by commentaries designed to make them more accessible to the modern reader.
Each chapter, and each section within each chapter, is also prefaced by a brief
introductory essay. From pottage to pie crust, from caudle to calf ’s head,
historic methods and obscure meanings are thoroughly-sometimes humorously-explained.
Going beyond reprints of single cookbooks and bland adaptations of historic recipes,
this richly contextualizedcritical anthology puts the New England cooking tradition on display
in all its unexpected-and delicious-complexity.Northern Hospitality will equip readers with all the
tools they need for both historical understanding and kitchen