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What is Lobscouce Anyway?: A Look at Food at Sea

June 18, 2015 @ 2:00 pm - 3:30 pm

How were sailing ships of the 1800s provisioned and equipped to feed their crews for long distance voyaging in the golden age of sail? This talk describes what sailors ate and compares the foods of the fo’s’le and the cabin. You will discover how salt pork, salt beef, hardtack and molasses were turned into lobscouce, dandyfunk, and duff. Sandy Oliver is pioneering food historian beginning her work in 1971 at Mystic Seaport Museum, where she developed a fireplace cooking program in an 1830s house. She is the author of Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995.

Details

Date:
June 18, 2015
Time:
2:00 pm - 3:30 pm
Event Category:

Venue

Florence Griswold Museum
96 Lyme Street
Old Lyme, CT 06371 United States
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Phone:
8604345542
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Organizer

Front Desk
Phone:
860-434-5542 x 111
Email:
frontdesk@flogris.org

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