|At the Essex Shipbuilding Museum you can still experience New England work ethics, attitudes and values that have much to teach us today.
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What Is Lobscouse Anyway? Provisioning Sailing Ships in the 19th Century
Wednesday October 22, 2014
How did they ever provision clipper ships when they traveled for as long as 2 to 3 years at a time? Why didn’t the food go bad? How did supplies last for that long with no refrigeration? Come ready to ask Sandy Oliver your questions about this time period on the high seas. Sandy is pioneering food historian beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. After moving to Maine in 1988, Sandy wrote, Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995.
Besides food history work, Sandy is a freelance food writer with the column Taste Buds appearing each weekend in the Bangor Daily News, and regular columns in Downeast Magazine, Maine Boats, Homes, and Harbors magazine and The Working Waterfront. Her most recent book is Maine Home Cooking: 175 Recipes from Downeast Kitchens. She is the author of The Food of Colonial and Federal America published in fall of 2005, and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie which she co-authored with Kathleen Curtin. Most recently, the recipes from Saltwater Foodways has been compiled in a paper back book entitled The Saltwater Foodways Companion Cookbook.
She often speaks to historical organizations and food professional groups around the country, organizes historical dinners, and conducts classes and workshops in food history and in sustainable gardening and cooking. Sandy lives on Islesboro, an island in Penobscot where she gardens, preserves, cooks and teaches sustainable lifeways. Her books will be available for sale.
Please join us on Wednesday, October 22, 2014 at 7:00 p. m. in the Waterline Center at the Shipbuilding Museum, Admission $10 members, $12 nonmembers. Light refreshments will be served.