NEW DATE

If you’ve read enough historical fiction (Laura Ingalls Wilder, I’m looking at you), you’ll know how crucial cornmeal and molasses were to early American settlers. But how did New England colonists come to adopt “Indian meal?” And what is molasses – a byproduct of the Caribbean slavery-fueled sugar plantations – doing on New England tables? Food historian Sarah Wassberg Johnson explains the use of Indigenous ingredients and cooking techniques by early European settlers, as well as the widespread use of molasses, a product of Caribbean slavery, in Colonial American foods.

$20/ $15 members

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