Imagine having to cook Thanksgiving dinner over an open fire! This week on A Taste of the Past, Linda Pelaccio is joined in the studio by historical interpreter Carolina Capehart. Carolina is a hearth-cooking expert, and prefers to cook all types of food over an open flame. Tune into this episode to learn what tools were used in the 1800s to boil vegetables, roast meat, and bake breads. Hear why Carolina is so dedicated to historical accuracy. Carolina explains how the colonialists pioneered local and seasonal eating- out of necessity! Learn about the founding ideals of the United States as an agrarian society. How does the language of the 1800s confuse the recreation of historic recipes? Collect some firewood and slaughter a hog; it’s time for this week’s episode of A Taste of the Past! This program has been brought to you by White Oak Pastures. Music by Pamela Royal.
“Anything you can cook these days, you can cook oven an open fire. It’s just about learning a different system.” [3:45]
“These days, everyone says that you need to eat seasonally and locally. Back in the 1800s, they did that, but mainly because they had to!” [20:20]
“90% of people back then were farmers. That was Jefferson’s ideal- an agricultural society.” [23:10]
— Carolina Capehart on A Taste of the Past