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Mediterranean Cooking in Early America
Jewish life in what became the United States dates as far back as the 1650s. A group of Jewish refugees in New Amsterdam (later to be called New York) stood up for their rights in the 1654 and a number of Jewish families in Newport, Rhode Island, formed a congregation around 1658. These first American Jews typically arrived from Dutch lands. Their roots, however, lay in Portugal and Spain and it was they who introduced Mediterranean foods such as olive oil, capers, and almonds to North America. We will explore their history as we make and sample dishes typical of the early American Jewish community based on recipes in Hannah Glasse’s The Art of Cookery, Made Plain and Easy, an English cookbook that was very popular in colonial British North America, and Esther Levy’s Jewish Cookery Book, published in 1871. Recipes include cold fried fish, caper sauce, Jewish-style peas, and almond pudding.
Recover recipes and stories of the American past with historian and former pastry chef Amanda Moniz. In these fun hands-on classes, we’ll make historic recipes adapted for modern kitchens while we explore notable people and events from the colonial period to the late 1800s. Whether you’re a beginner or an accomplished cook, you’ll learn something new. All classes are hands-on and are open to anyone over the age of 16. Tickets are $40 per person and each participant receives a booklet with the recipes we make in the class. Amanda Moniz is a professional historian and former pastry chef who combines her two loves in tasty, hands-on baking classes and in her culinary history blog, History’s Just Desserts (www.historysjustdesserts.com). She has worked at a number of bakeries and restaurants, including Mario Batali’s Babbo in New York City and Mark Furstenberg’s Breadline here in Washington.
Amanda has also written for the Washington Post and been featured on National Geographic Weekend radio and on WAML’s Mornings with Brian and Larry.