Historic Cookery

Despite my attempts to practice what I preach, that being “historical accuracy is a must,” there is one area where, for now at least,  I’m not able to do so in my workshops at Wyckoff.  And that is the utensils provided for visitors when they are offered a taste of any just-cooked-over-the-open-fire food.  Although it is served on, or in, appropriate platters and bowls, workshop participants use (eek!) paper plates and cups and plastic knives ‘n spoons.  Horrors!   Several reasons account for this unfortunate travesty.  First and foremost is budgetary limitations.  The funds are just not available to purchase an historically appropriate drinking cup, plate, small bowl, and knife and spoon for each and every visitor.  As any hearth cook can attest, reproductions are extremely expensive.  The cost of securing the aforementioned set would simply be exhorbitant.  Another is the quantity needed.  It’s nigh impossible to know if we’ll have 15 or 30 in any one workshop.  There’s also the question of onsite storage, and where to safely keep everything in between sessions.  Other minor considerations are set-up time, staffing, and the inevitable after-class wash-up.   However, all is not utterly hopeless.  Perhaps, at some point, we’ll be able to take it a step at a time, maybe start with a plate for each person, then move on to ceramic mugs, and later add in the eating utensils.  It can be done.  It’ll just take time (and money).  Hey, I can dream, yes?!