Friday, September 8, 2023
Working stew stoves in museums
Each old stew stove is delightfully different, but in general, a grate holds the charcoal, and allows the ash to fall through. The pot or pan must be raised off the surface to allow air flow and smoke to rise.
HERE). Kew website HERE)
HERE. Picture of SS from Monticello website
Before Hurricane Katrina of 2005, I spent the day with their hearth cooks, using their stew stove. When I find the pictures I will add one here.
La Purísima Mission. Lompac CA. Fire in the fireboxes. HERE
Does anyone know of any other locations with working stew stoves?
Although I will go anywhere to check out and document original "flue-zies" (stew stoves, set kettles, steam kitchens, wall ovens - metal or brick, etc) in museums or private homes, I may be forgetting some working reproduction stew stoves for this post.
Cooking at Monticello live with Leni Sorensen. Monticello. Se 2020 TAPE HERE
Jefferson's cheeks and grates for his Monticello stew-holes. Blog post HERE
Stew stoves (or stewing stoves) in two Hamptons (Hampton Court UK and Hampton mansion in Maryland. blog post HERE
A Federal-era Kitchen: Hampton’s Stew Stove, Iron Oven, and Hearth my article in Food and Material Culture : proceedings of the Oxford Symposium on Food and Cookery 2013 HERE. Hampton in Maryland
Stew Stove blog posts HERE
Sketch is a detail from The Duke of N[ewcast]le and his Cook. Satire by George Bickham the Elder in 1746 at The British Museum. Thomas Pelham-Holles, Duke of Newcastle (1693–1768) was Prime Minister (1757-1762) and his cook was Pierre Clouet. William Verral mentions Clouet and his recipes many times in his 1759 cookbook. HERE
Support museums by visiting to watch a demo or see an original stew stove.
Se 10 Sun 2 Salt Rising Bread: A Nearly Lost Appalachian Tradition. Jenny Bardwell. CHOW/DC Culinary Historians of Washington DC HERE
Se 11 Mon 10-11:30 Barley: more than just a crop? Panel. The Royal Society of Edinburgh HERE
Se 12 Tue 6:30 Food & Feasting in Medieval Times. Francine Segan. AARP not need to be member HERE
Se 13 Wed 6:30 Tour of Fishs Eddy’s Museum of American-made Restaurant-ware. Julie Gaines. The International Museum of Dinnerware Design. HERE TAPE may be HERE
Se 15 Fri 2 How to Eat a Regency Breakfast. Paul Couchman - The Regency Cook £20 HERE
Se 17 Sun 1-3 Historic Foodways Tour at Heritage Park Historical Village. Kesia Kvill. Culinary Historians of Canada. $11.64 HERE
Se 17 Sun 4-5:30 The Story of Jiffy Mix: An American Tradition in a Little Blue Box. by the family-owned Chelsea Milling Company in Chelsea, Michigan. Howdy S. Holmes, 4th generation CEO. Culinary Historians of Ann Arbor. HERE TAPE may be HERE or HERE
Se 19 Tue 7-8:30 Endangered Eating: America’s Vanishing Food. Sarah Lohman. Chelmsfords Public Library. HERE TAPE may be HERE
Se 20 Wed 6:30 A Virtual Tour of Top Ten Highlights in Barcelona, Spain. Francine Segan. AARP not need to be member HERE
Se 20 Wed 8 The Dane County Farmer’s Market Cookbook, Local Foods, Global Flavors. Terese Allen. Culinary Historians of Chicago HERE TAPE may be HERE or HERE
Se 21 Thu 7-8:30 Endangered Eating: America’s Vanishing Food. Sarah Lohman. Chelmsford Public Library HERE TAPE may be HERE
Se 26 Tue 12 Tasting History. “All recipes were discovered in the collections of the NY State Library and Archives and brought to fruition – including amazing meat sculptures, wartime “salads,” yummy desserts, and perhaps too much gelatin?” Elizabeth Jakubowski, Heather Carroll. NY State Library and NY State Archives HERE
Se 26 Tue 8 Hallmarks: Decoding England's Secret Language of Silver. Ben Miller. New York Adventure Club. $10 HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2023 Patricia Bixler Reber
Researching Food History HOME