A Taste of History can help to answer that last question, at least in part. This PBS program presented by Chef Walter Staib takes a look at the recipes left behind by early Americans, particularly those of the late eighteenth and early nineteenth century. Chef Staib is described on his Facebook page thus:
"A third generation restaurateur with over four decades of culinary experience, Staib refined his career through formal training in the finest hotels and restaurants in Europe before coming to the United States. In 1989, he founded Concepts by Staib, Ltd., a globally recognized restaurant management and hospitality consulting firm, which is the driving force behind of the nation’s most unique dining establishments: Philadelphia’s City Tavern, a faithful recreation of an original 18th century tavern.
In addition to being a top chef, restaurateur and consultant, Chef Staib has also authored 5 cookbooks."
The simple format of the program is far removed from the glitzy, high drama programming so popular on the Food Network, which comes as a welcome relief. The eighteenth-century kitchen appears small and tight, boasting nothing more than a couple of tables and a moderately large fireplace. Chef Staib turns back and forth between the workbench and the fire over which all of the food is expertly cooked. As he moves to and fro, hefting hot, heavily laden pots and pans we quickly learn how much more aerobic cooking must have been in the Revolutionary Period. Cookware includes devilishly sharp knives, a few cutting boards, Dutch Ovens, Spiders, cutlery, and a few specialty items which pop up now and a again.
It all appears so simple, one begins to trick oneself into believing they too could efficiently prepare their own suppers of hearty meats, root vegetables, legumes, and rich sauces over an open fire. I can barely barbecue without mass incineration and a handy extinguisher.
The show does suffer from one flaw which plagues many such looks at history, one which is almost unavoidable. The cuisine is largely focused on those of a higher class. This is, of course, because those people had access to better quality and a larger variety of ingredients. They also had the education and tools to record recipes and dishes served at parties and at home. Little is recorded of the daily meals of the poor. Therefore, I do not consider this a major flaw in the series. After all, watching a talented, successful chef prepare dish after dish of gruel, scrap soups, corn mush, and low-quality bread would probably not be very interesting.
I do believe there is also some cherry-picking involved in the recipe selection. Staib rarely prepares the cuts of meat which are now considered disgusting. Brains, eyes, intestines, and thiamus glands have not appeared in any of the episodes I have watched, although I know they were consumed in the era. The program also makes the responsible choice not to involve any potentially poisonous ingredients or food-handling practices which may have been used in the eighteenth century. The program reads more as a cooking show than a documentary and I am sure nobody involved in the production wants to see any home cooks poisoning themselves after ignoring or missing disclaimers.
All in all, the program lulls one into the comfortable feeling of watching a relative prepare a meal while also gently teaching both significant and trivial pieces of history. If you ever find yourself curled up with a piping cup of cocoa on a cold, lonely evening I would highly recommend A Taste of History as a quiet, pleasant companion. Perhaps you will even decide to cook something over that crackling wood stove in the corner.
