“How to Feed an Army: In Search of a Bit of Gravy” with Foodways Historian Stacy Booth

It is often said that the army marches on its stomach and it’s just as true during the 18th century as it is today. But how was the army supplied with that food? How was it cooked/processed? And, in what ways did that differ from the everyday hearth cooked meals they ate at home?

Foodways historian Stacy Booth will discuss how the Continental Army was fed and supplied. She will compare it to the food local housewives created at home and why that was important to provisioning of the soldiers themselves.

Stacy Booth is a foodways historian with almost 20 years of experience reenacting and presenting to the public. She specializes in 17th and 18th  century New England foodways presentations and cooking demonstrations. She worked previously at Plimoth Patuxet (formerly Plimoth Plantation) and Coggenshall Farm Museum as a 1st and 3rd person reenactor. Her experiences in Revolutionary War reenactment for the last 10 years have allowed her to travel far and wide participating in hearth campfire cooking as well as outdoor bread oven baking demonstrations. .