Please Note: This event has expired.
A Taste of Resilience
Join us as we explore the food ways of enslaved peoples in America with food historian Clarissa Clifton and Chef Cheryl Henry.
Observe and learn from a cooking demonstration which explores stories of enslaved peoples in America as represented through their food. Highlighting a culture of resilience, Clifton and Henry will demonstrate and compare food prepared for the \"main house\" versus prepared for enslaved families and communities. Recipes presented will be authentic to the 1800s with historic cookbooks used for documentation.
Free and open to the public.
This is a drop-in program with cooking demonstrations ongoing from 10:00 a.m. until 3:00 p.m. and will take place at Smith Plantation at the site's cookhouse. Space in the cook house itself is limited. Please note that food is not provided to participants.
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