Lecture and Book Signing
English and French colonists on the Atlantic coast considered bread the literal "staff of life," and went to considerable lengths to ensure themselves a steady supply. The practical details of this endeavor are few in the colonists' own chronicles, but have begun to come to light archaeologically at Jamestown and elsewhere. Paula Marcoux, author of Cooking with Fire
, will relate the story of the earliest colonial baking, revealing how colonists deployed a range of strategies and adapted their technologies, and ultimately their expectations, to local conditions. As part of her research, she constructed a series of ovens and baked appropriate breads in them to supplement the documentary and archaeological evidence. Marcoux is a food historian who lives in Plymouth, Massachusetts; she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of Edible South Shore
magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. The lecture and book signing will be held at the Historic Jamestowne Visitor Center.
FMI: call 757-229-4997 or visit www.historicjamestowne.org