Illustrated Lecture | At the Tredwells' Table: Culinary Customs of Mid-19th Century New York

Join professional chef and culinary historian Carl Raymond for a unique talk on the culinary customs of mid-19th century New York, including favorite foods, cooking methods, dining etiquette and service for an elegant dinner party, and entertaining. You’ll learn about nearby Tompkins’ Market, where the Tredwells’ bought their favorite foods (including take out); how the American kitchen and cooking techniques have evolved over time; and the family’s elaborate entertainments in the double parlor, including the famous New Year's Day “calling.” Mr. Raymond will also discuss the influential cookbook writers and cookbooks of the mid-19th century and the lives of the Irish servants who lived in the Tredwells’ home and cooked and served their meals.