"How to Feed an Army: Searching for a Bit of Gravy"
A Comparison of Massachusetts Housewives and the Continental Army Through Foodways
It is often said that the army marches on its stomach and it's just as true during the 18th century as it is today. But how was the army supplied with that food? How was it cooked/processed? And, in what ways did that differ from the everyday hearth cooked meals they ate at home?
Foodways historian Stacy Booth will discuss how the Continental Army was fed and supplied. She will compare it to the food local housewives created at home and why that was important to provisioning of the soldiers themselves.