Earlier this week, we told you that in the 18th century, pumpkins were mainly used to flavor beer and feed livestock. However, in the 21st century, we don’t like to simply carve our pumpkins in October, we like to eat (and drink) them! …
Fall is the season of flavors, including my personal favorite—pumpkin! But during my visit to the Colonial Garden, I learned that the pumpkins we enjoy so much in our Thanksgiving pies and Starbucks lattes are actually… squash. …
How much would you be willing to pay for your favorite book? Consider this. In the 18th century, The Virginia Almanack was small enough to fit in your pocket yet it cost the same as a night’s stay in one of Williamsburg’s taverns! Pleasure reading was a luxury most colonists couldn’t afford. The print shop’s main focus was publishing those almanacs, government documents, and the weekly newspaper, The Virginia Gazette.…
Earlier in the week, we took you along for a private baking lesson as our Colonial Williamsburg chefs whipped up a batch of our traditional Raleigh Tavern Gingerbread Cookies. Now, we’re going to kick things up a notch and show you how to turn a good recipe into a great one….
Have you ever noticed how certain aromas enter your nose—then waft down to the deepest nooks and crannies of your soul? They can unlock memories you didn’t even realize were buried there. Simply put: specific smells and tastes take us to our “happy place.” And that’s exactly where I ended up when we stepped into the kitchen at the Williamsburg Lodge for a private baking lesson….
During the 1700s, in Colonial America, every hour was happy hour. And it didn’t matter your age, gender or status. Most people drank beer, ale, and cider all day long—with breakfast, lunch and dinner….
I don’t know about you, but if it’s good enough for the queen, it’s good enough for me! When Queen Elizabeth II visited the Revolutionary City in 2007, she certainly got the royal treatment, especially from the likes of Captain & Ranger. The dynamic duo, brothers each weighing in at 1,700 pounds, are considered VIPs at the stables….
In the Revolutionary City, we try to “keep it real.” No, seriously. There are almost 100 masters, apprentices, and interpreters who make up the Historic Trades Programs. And don’t let their fancy names fool you. A milliner, tailor, wigmaker, and shoemaker—they’re just your modern fashion designers. The apothecary— conveniently, that’s your doctor and your pharmacist. And the blacksmith? He (or she) is your one-stop-shop for hardware, home goods, and who you’d call if you ever got locked out of your house….
Earlier this week, we shared late summer favorites you can still enjoy through October. Use the fresh ingredients to create these recipes brought to you by Colonial Williamsburg chefs Anthony Frank and Rodney Diehl….
Most of us would agree a meal in our house usually starts with a recipe. But in the 1700s, it started with the ingredients. Colonists didn’t have the luxury of filling a shopping cart with imported produce and instead depended on what was actually growing in their gardens. So, in taking a page out of their 18th-century cookbook, we took a stroll down Duke of Gloucester Street to get an idea of which fruits, vegetables, and herbs are still in season as we transition from summer to fall….