Written by: Autumn Beyer
Primary Source: MSU Campus Archaeology Program Blog, May 1, 2017
So what does history really taste like? As you can read from Susan’s event preview blog post, this past week we hosted a 1860s MSU-inspired meal based on archival and archaeological research. This event took place through the collaboration of Campus Archaeology and the MSU Culinary Service, specifically Chef Kurt Kwiatkowski, Chef Jay Makowski, and MSU Baker Cindy Baswell.
Our menu included codfish ball appetizers; main dishes of walleye, spiced beef, turkey with oyster dressing, and beef tongue; sides of chow-chow, graham bread, and potato croquettes; and desserts of ginger cake and raspberry charlotte russe. We also had ginger beer (non-alcoholic) as a beverage option. This was included because Campus Archaeology uncovered a ginger beer bottle during the excavation of Saint’s Rest dormitory in 2005 (read more about ginger beer here). About 25 guests attended the event, ranging from anthropology graduate students and faculty to college administrators.
It was a wonderful meal recreation and I have created several videos below that give a view into what was put into the event, as well as the food that was created and some reactions to beef tongue!
As the meal was finishing, we asked the other guests what dish was their favorite; it ranged from the codfish balls and potato croquettes (with a side of chow-chow!) to a surprising enjoyment of the beef tongue! Personally, I really enjoyed every dish but I was most surprised with how much I actually enjoyed the beef tongue (as long as I didn’t think about what I was eating too much!).
Susan Kooiman and myself are extremely proud of how this event came to fruition, and hope to continue researching the early foodways of MSU with Campus Archaeology! Later this week the website I have been building through MSU’s Cultural Heritage Informatics (CHI) Fellowship will be launched, which will detail the information that led us to create this event, an interactive map with interest points from historic MSU, and a designated page about the meal itself! Look for the announcement of the webpage on the CHI blog.
Latest posts by Autumn Beyer (see all)
- A Taste of History: Our 1860s MSU Meal Reconstruction Event - May 1, 2017
- There is Something Fishy about this Privy - April 6, 2017
- So We Meat Again: Species and Meat Cut Purchasing Records for Early MSU - March 14, 2017