Virtual Parlor Chat: Food, Hunger, Scarcity and General Washington’s Continental Army

From soldier’s rations to George Washington’s war time birthday celebrations, learn about the culinary history of the American Revolution.

What did the soldiers of the Continental Army eat to fuel their fight for independence? What about the officers or General George Washington? Food insecurity was a monumental challenge faced by all those involved in the American Revolution. John Ota, a bestselling and award winning author of books such as “The Kitchen” (2021 Taste Canada Awards finalist and a 2021 Paris Gourmand Cookbook finalist) and the newly released book “The Dining Room” joins the Mansion to discuss what these rations would have looked like for throughout the ranks. Ota’s deep research into the foodways of the Revolution will offer a detailed and thoughful lecture on the true circumstances of the Military encampment and headquarters menus – including what would have been eaten by soldiers and Generals alike when stationed at the Morris-Jumel Mansion.

About John Ota:

John Ota has been involved with architecture and design since 1978, with degrees from Columbia University, the University of Toronto, and the University of British Columbia. His bestselling book The Kitchen was a 2021 Taste Canada Awards finalist and a 2021 Paris Gourmand Cookbook finalist in the book design category. After working in architecture in Toronto, New York, and Vancouver, John now loves to travel the world visiting historic houses, cooking regional food, and meeting people of all backgrounds. His blend of culinary history research and background in the historic design of cooking and dining spaces brings an unmatched knowledge to discussions of menus of the past.