Ancient World Foods. Specialties of Sumer, Babylonia, Egypt, Greece, and Rome. You�fll be amazed at how good these old foods taste! Full luncheon.

Basic Hearth Techniques, Day 1. Includes such dishes as kettle chowder, Dutch-oven cornbread, reflector oven roasts, seasonal vegetables/salad, sweet dessert, herb tea.

Basic Hearth Techniques, Day 2. Regional soups, skewered or stewed meats, hearth breads on the griddle or bake kettle, oven-baked beans, seasonal vegetables or salads, Indian pudding, herbal tea.

Baking, Day 1. Focus on historical baking in portable hearth technology: Dutch ovens and griddles, for example. Includes such forms as quick breads, flat breads, yeasts, yeasted breads, soda breads, cakes or sourdoughs. Full luncheon.

Baking, Day 2. Assorted sweet and savory pies, pastry, crusts, Dutch oven and tin oven techniques, cookies or small cakes. Full luncheon.

Bake Ovens: Building and Using. History, management, a variety of plans and suggestions for building. Appropriate luncheon from the oven, according to bake oven timing. Full luncheon.

Butchering, Sausage & Smokehouse. For hunters and home butchers, or those eager to smoke their own meats and fish. Full luncheon.

Civil War Foods: North and South. What the soldiers ate, how, and when. Effects of food shortages, packages, from home, regional cuisines and supplies. Full luncheon.

Cookstove of the Nineteenth Century Mastering the monster, flat-jacks to oven pies. What was new and fashionable after 1850. Full luncheon.

Early Dutch Cooking in Early America. Based on the eariest records and technologies of Dutch settlers. Adaptations to the New World from the 17th to the 19th century. Full luncheon.

Early French Cooking in the New World. The origins of fish chowders, crepes, pea soup, tourtie�Lre (pork pie), hare in mustard sauce, mayonnaised vegetables, Belgian Endive Salad, Coffee, etc. Full luncheon.

Early German Cooking of Early America. Wursts, spaetzele, sauerbraten, and dumplings, and more. Full luncheon.

Early Italian Cooking in Early America. Origins of the pizzas, polentas, and pastas we love so well. Unusual soups, zabaglione, more. Full luncheon.

Early New Orleans Food. The mixtures of Spanish, French, Native American, Black, and French foods we know and love. Gumbos, shrimp, beignets, of course, and more. Full luncheon.

Early Mexican-Spanish Cookery in the New World. How the Spanish in Mexico and the American Southwest combined their European heritage with indigenous local foodways to create an important cuisine. Think rice and beans or Yucatan chicken soup for a start. Full luncheon.

Early Native-American Cuisines: What Columbus Found. Indigenous ingredients�\born, beans, pumpkin and squash, blueberries, strawerries, local fish and game, etc. Authentic cooking tools, methods, fire site out of doors. Full luncheon

Heirloom Corn Varieties, an exploration. Experimental comparison of early corn varieties in breads, hominies, and samps, flat-jacks (slap jacks), jonny cakes or cornbreads. Full luncheon.

Herbs in Historical Cooking, co-taught with Collette Mealy Wampole, herbalist. Together we explore herb garden design and maintenance, and cook appropriate dishes with available herbs. Full luncheon.

Ice Creams. Was Thomas Jefferson really the first? We explore a number of early ice cream recipes and machines, and then do some the old way. Full luncheon.

Jams, Jellies, Conserves�\putting them up. Historical sweet preserves, using historical techniques at hearth and cookstove (though easily transposed to the modern kitchen). Full luncheon.

Kitchen Gardens of the Eighteenth Century. Strictly seasonal, we raid the Studios garden for fruits, vegetables, and herbs. Recipes are selected from early documents with an eye to variety. Full luncheon.

Kitchen Gardens of the Nineteenth Century. A follow-up to the 18th C. Kitchen Garden, this aims to show progress and change in gardening and dining. Full luncheon.

Little House on the Prairie. Laura Ingalls Wilder stories and cookery for adults and children. Full luncheon.

Long Island Traditions. Samp, clam pies and chowders, potatoes and more�\local history at the table. Full luncheon.

Medieval-Renaissance Cookery. The feasts of the early European cultures: mawmenye (lentils and lamb), rota (fruit soup), brie tarts, nuttye (spiced chestnut cream), amondyn eyroun (almond omelet), foyles (layered, spiced pancakes), etc. Full luncheon.

The Passover Table in History. This assortment of early Sephardic and Ashkenazic seder recipes utilizes hearth, cookstove, and brick oven, and includes preparing matzoh by hand according to the rules. Full luncheon.

Pastas, Noodles, and Dumplings. The gadgetry is as fascinating as the foods. Special focus on German and Italian dishes. Full luncheon.

Reenactment Cooking. Designed for the special needs of Revolutionary War and Civil War encampments, based on period documents and available foodstuffs, and the constraints of marches, battles, and off-time. Full luncheon.

Sausage-Making. Historical ethnic recipes and antique grinders and stuffers. Full luncheon.

Strawberries. This earliest of the berries held an honored place in many cuisines, the best originating in the Native-American New World. We trace its introduction to Western cuisines through such dishes as soups, jellies, pies, creams. Full luncheon.

Cookie Cutters. Explore the construction of tin cookie cutters, as they were done in early Pennsylvania, construct one, and use them to shape cookies from our dough. And take some home! Full luncheon.

Vegetarian Kitchen in History. Vegetarianism is not new. We consider early theories and practices and prepare representative dishes of early practitioners. Full luncheon.

Women and the Nineteenth-Century Salad. Just as much an examination of changing women�fs roles as their affect on cuisine. Preparation of fashionable salads (especially chicken) and the new dressings. Full luncheon.