Quincy 400 x MA250: New England Foodways During the American Revolution

Quincy 400: New England Foodways During the American Revolution with 18th Century Cook
Monday, November 17 | 6 – 7 PM
Community Meeting Room, Main Library, 40 Washington St. Quincy, MA

The City of Quincy proudly marks 400 years of rich history, community, and culture since its settlement in 1625. Known as the birthplace of two U.S. Presidents, John Adams and John Quincy Adams, Quincy has been at the forefront of shaping American democracy and innovation. This milestone is an opportunity to honor our past, celebrate our present, and envision a bright future together.

Continue the festivities with us at the Thomas Crane Public Library on Monday, November 17 from 6 – 7 PM with 18th Century Cook, Mike Smith! 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.  

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