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History of Food in the late 18th and early 19th centuries in Virginia

Speaker: Dr. Leni Sorensen
Cost: FREE

In the late 18th and early 19th centuries, Richmond was a vital market for vegetables, meats, and sea foods produced in rural Virginia, including the Eastern Shore. In Mary Randolph's cookbook, The Virginia House-Wife, we see not only the vast bounties available but the skills of the enslaved cooks who labored to bring these recipes to the plates of Virginia's elites. Her talk will offer insights into those culinary-rich decades. 

Dr. Leni Sorensen is a culinary historian and teacher of home provisioning and rural life skills. A lecturer, consultant and writer, Sorensen is a PhD-level expert in 18th and 19th-century cooking methods used by Virginia housewives and slaves, including those who cooked for Thomas Jefferson.

To learn more about Leni, visit her website,