food and drink

The holiday season has kitchens humming around the world, whether it’s churning out a favorite cookie recipe or prepping a celebratory meal with loved ones. In the 1700s, kitchens in England regularly consulted Hannah Glasse’s The Art of Cookery Made Plain and Easy for tried-and-true recipes. Among Glasse’s readers was a food lover near and dear to our hearts: Smithsonian founder James Smithson. Whether he knew it or not, Smithson had a bit in common with Glasse.

The pineapple, indigenous to South America and domesticated and harvested there for centuries, was a late comer to Europe. The fruit followed in its cultivation behind the tomato, corn, potato, and other New World imports. Delicious but challenging and expensive to nurture in chilly climes and irresistible to artists and travelers for its curious structure, the pineapple came to represent many things. For Europeans, it was first a symbol of exoticism, power, and wealth, but it was also an emblem of colonialism, weighted with connections to plantation slavery.

October might bring to mind costumes, pumpkins, treats, and candy. But have you ever wondered how all that chocolate is made? What types of machines are used? Let’s travel back to the early 20th Century to learn more about some of those chocolate-making machines.

What comes to mind when you think of Thanksgiving? Family gatherings, time with friends, relaxing, traveling, or maybe a delicious meal? Those meals require work, and today we have the luxury of modern kitchen appliances. But imagine the time it took to prepare a meal in the 19th Century. This 1868 trade catalog gives us a small glimpse into possible kitchens of the past.

What do you do when you are out and about and have a craving for a quick snack? Shoppers, picnickers, theatregoers, or someone simply out for a stroll in the early 20th Century might have stumbled across a popcorn and peanut machine like one shown in this trade catalog.