American Breads Pre-1850 with Dr. Maria Trumpler

Dr. Maria Trumpler

Take a step back in time with our guest Maria Trumpler, a Senior Lecturer at Yale in Women's, Gender, and Sexuality Studies. Her interests include gender and science, feminist critiques of science, scientific studies of sexuality, and food studies. She has taught at Yale, Middlebury, and Harvard, and currently teaches a lecture course on "Women, Food and Culture" and a first-year seminar on "History of Sexuality." She also serves as Director of Yale's Office of LGBTQ Resources.

Bread has been central to the American diet in various forms since before colonial times. On her visit to BAKE!, she'll demonstrate a few historical varieties of breads, from before 1850, while discussing their economic and cultural context and what they tell us about the lives of the women who baked them, while you simply sit back and take it all in. We'll end class sampling these tastes of the past. 

The demo includes:
-Amaranth crackers made by Native Americans with grain they had foraged
-Simple corn cakes like those eaten by enslaved Africans in the fields
-Beaten biscuits made with whole wheat flour and beaten 1000 times to create texture in the days before baking powder
-A loaf made in colonial New England that was 1/3 cornmeal, 1/3 rye and 1/3 whole wheat leavened with yeast from the bottom of hard cider bottles

You’ll leave BAKE! with recipes, the knowledge to recreate them at home, happy taste buds, and great coupons.


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