The Newlin Series
Join us for our annual series in which we explore different aspects of Newlin Grist Mill’s unique historical and environmental resources. Get an in-depth look at the site with special programs from both Newlin staff and outside presenters. This year, we will be focusing on foodways, to coincide with the restoration of the 1739 Trimble House kitchen & pantry onsite.
Cost per program: $6 members/$10 non-members.
Advance registration is suggested for programs in the Newlin Series.
To register, please call 610.459.2359.
Hearth to Home:
A History of the English Kitchen
Thursday, February 13th at 7pm
To kick off this year’s Newlin Series, English food historian Marc Meltonville will discuss how the kitchen as we know it developed and evolved over time, from pre-history to the modern era.
American Cuisine in the Colonial Era
Saturday, August 1st at 2pm
While most of his career as a history professor at Yale University has focused on the Middle Ages, Paul Freedman’s recent work has set out to answer the question, “What is American cuisine and how has it reflected social trends and divisions?” In this talk, he will focus on food in the colonial period, the formative era of American cuisine.
Seeing the Enslaved Cook:
Behind the Stereotypes & the Myths
Friday, August 28th at 7pm
Enslaved cooks frequently appear in the historical record, but the lack of personal information about them often leaves us with a problematic view. Historic cooks Jerome Bias & Karen Becker will look at enslaved cooks as skilled tradespeople. Samples of traditional African foods will be included, and a free cooking demonstration will follow on Saturday (10am-3pm) as part of the History at Work series.
Clues, Craft, & Cookery:
Reconstructing a 1739 Kitchen
Thursday, September 24th at 7pm
Newlin Grist Mill’s director Tony Shahan and programs manager Laura Adie will talk about the process of documenting, restoring, and furnishing the original kitchen and pantry of the Trimble House in order to accurately interpret foodways on site.