Quincy 400: New England Foodways During the American Revolution

Step back to the eve of the American Revolution and discover the foods that sustained Massachusetts households, soldiers, and farmers.

Join the 18th Century Cook, Michael Duncan Smith, for an engaging afternoon exploring local foodways in the 1770s. Learn how everyday meals compared with fine dining, what rations soldiers received before the Battle of Bunker Hill, and how families preserved the harvest through the seasons.

The presentation draws on probate records, newspapers, early cookbooks, and personal journals to offer a unique window into the town’s past. Ingredients, kitchen tools, and cooking techniques will also be on display. Stop by and say good-day!

About the Speaker

Michael Duncan Smith is an artist, educator, and culinary historian based in Greater Boston. He is the creator of 18th Century Cook, a digital project with more than 650,000 followers that brings early American recipes and culinary traditions to life. His research focuses on New England foodways in the 18th century and during the American Revolution, drawing from primary sources to illuminate the everyday meals of early America.

This program is made possible by the generous sponsorship of the Friends of the Thomas Crane Public Library. To find out more about their work and how you can get involved, visit the .

Event Venue & Nearby Stays

Thomas Crane Public Library, 40 Washington Street, Quincy, United States

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