Comfort Food: Now and Then with Food Historian Sandy Oliver

For its first public program of the year, Freeport Historical Society is delighted to host Food Historian, Sandy Oliver, who will present a new program entitled Comfort Food: Now and Then. The presentation takes place on Sunday, February 16th, 2:00pm -3:00pm (storm date: February 23rd, same time/place) at Harrington House, 45 Main Street, Freeport.  Tickets are $7.00pp and will be available at the door, or purchase them here: Comfort Food Tickets Sandy will discuss the concept of American comfort foods such as macaroni and cheese, meatloaf and mashed potatoes, and spaghetti and meatballs. These and other foods evoke homey, familiar and comforting memories and longings. Since the term “comfort food” is a recent development she will speculate on what foods might have been considered comfort foods in the era in which these dishes were developed. Were there comfort foods in 19th century American cooking? What might have those been? Through this unique lens we will consider the evolution of meaning associated with some of our favorite foods. At the conclusion of the presentation attendees can sample yummy chocolate cornstarch pudding! Sandy will also be signing copies of her new book, Maine Home Cooking. Residing on Maine's IslesboroIsland, Sandra Oliver is a revered food historian with a vast knowledge of New England food history, subsistence living, and Yankee cooking.  For the past five years, she has published her weekly recipes column, "Tastebuds", in the Bangor Daily News. The column has featured hundreds of recipes—from classic tried-and-true dishes to innovative uses for traditional ingredients. Collecting more than 300 recipes from her column and elsewhere, and emphasizing fresh, local ingredients, as well as the common ingredients found in most kitchens, this volume represents a new standard in home cooking.ComfortFoodsPresentation-page-001

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