Foodways: The Middle Passage: African Americans

by Paul Courchaine Foodways: The Culinary History of Wethersfield In the mid 1990’s many long-settled communities along the Eastern seaboard – Plymouth, Williamsburg, St. Mary’s City, to name a few – established programs called “Foodways”, exploring the history, and in some cases, re-creating the foods used throughout the years in these communities. Culinary Historian Paul […]

About the Author: Paul Courchaine

Paul Courchaine is a student of “foodways“, the study of the foods we ate and how we came to eat them. He has taught classes in this, particularly hearth cooking, for the Wethersfield Historical Society and The Culinary Historians of Connecticut. He is also the author of two series on cooking for Wethersfield Life. He […]

Foodways: The Culinary History of Wethersfield

By Paul Courchaine In the mid 1990’s many long-settled communities along the Eastern seaboard – Plymouth, Williamsburg, St. Mary’s City, to name a few – established programs called “Foodways”, exploring the history, and in some cases, re-creating the foods used throughout the years in these communities. Culinary Historian Paul Courchaine began Wethersfield’s own “Foodways” with […]