Virtual Lecture - Dining in Colonial Maryland
Date: Tuesday, March 23, 2021
Location: Zoom Virtual Lecture
Time: 7 pm
Joyce White, food historian, will share her culinary expertise in this interactive program. Learn about the various foods that sustained Marylanders in the early days of settlement through to the 18th century with distinctions being made for class, wealth, race, and time-period. 
This program explores foods that were grown or harvested in Maryland and looks at exotic imports from around the world such as spices, cheeses, pasta, isinglass, and more. Cooking techniques, food preservation, and period dining styles are also explored.
At this time we are sold out of the Tasting Boxes. But you can try your hand at the Maryland Beaten Biscuits with Joyce's recipe!
Registration required.
Cost: $15 per household for General Admission; $10 per household for HA Members and Volunteers
Tasting Boxes will require in-person pickup prior to the lecture.
Pick-Up Location:
William Paca House and Garden
186 Prince George Street, Annapolis MD 21401
Pick-Up Dates:
Tuesday, March 23 between 12 pm and 3 pm
1. Maryland Beaten Biscuits
2. Gooseberry Jam
3. Shrewsbury Cakes with Caraway Seeds
4. Gingerbread by John Townshend, c.1773 (No seeds)
5. Quince Paste (The Original Marmalade)
Disclosure: The foods that are prepared by Joyce White for the A Taste of History programs is cooked and prepared in a home kitchen, not a commercial kitchen. The booking organization must disclose to its clients that foods are prepared where potential allergens, such wheat, gluten, soy, peanuts, tree nuts, dairy, and many other food products, are processed. Joyce White is insured through the Food Liability Insurance Program (FLIP).
Ingredients:
A Taste of History with Joyce White Prepared Foods:
MARYLAND BEATEN BISCUITS: Stone-ground whole wheat pastry flour, butter, eggs, milk, salt. CONTAINS WHEAT, DAIRY, EGGS
SHREWSBURY CAKES: Pastry flour, sugar, butter, caraway seeds. CONTAINS WHEAT, DAIRY
GINGERBREAD: All-purpose flour, dried ground ginger, grated nutmeg, ground mace, ground cloves, butter, molasses, brown muscovado sugar, eggs. CONTAINS: WHEAT, DAIRY, EGGS
Commercially Made Foods:
DILLMAN FARM GOOSEBERRY JAM: Gooseberries, Sugar
QUINCE PASTE: Quince, Sugar
This lecture will be offered virtually by Zoom, an online video conferencing platform. Upon registration, you will be sent the link for the video conference to join on the evening of the lecture. If you do not receive your confirmation email after you register, please check your Spam folder, or email Carolyn Currin at carolyn.currin@annapolis.org. To learn more about Zoom and to download the app to your computer, visit the Zoom website.
About our Presenter: Joyce White developed her love for food history while working as a museum educator at various historic house museums and sites in New York, Pennsylvania, and Maryland. Joyce writes articles for local publications such as Outlook by the Bay, Chesapeake Family Magazine, and assorted blogs. Joyce is also the foodways consultant to the c. 1801 Riversdale House Museum in Riverdale Park, MD, was the consultant for the restoration of the 18th century kitchen at Annapolis’s William Paca House, was the guest curator for the Maryland State Exhibit for the Southern Food & Beverage Museum in New Orleans, LA, and is on the Board of Trustees for Annapolis’ c. 1774 Hammond-Harwood House Museum. Joyce has a B.A. from William Smith College, an M.A. in American Studies from Penn State University, and has studied food history with leaders in the field at various historic sites in England and the US, including training at the Barry Callebaut Chocolate Academy in Chicago.