Meatless Mondays. Local is best. Eat less wheat. These sound like food fads plucked from 2017’s buzziest blog headlines but in fact share a tradition from food habits from 100 years ago. As young men fought in the trenches of Europe, housewives across America were called upon to do their duty by minding the pantry, keeping down food waste, and foregoing the bounty of our amber waves of grain so that the boys “over there” could be fed.
Join Mabry-Hazen House and HeartFire Culinary to commemorate the centennial of American involvement in the Great War and the end of the "war to end all wars" through the food and culinary experiences of Americans in 1918. From the Western Front to the homefront, learn about U.S. food habits, culinary trends, and US Food Administration policy during World War I by tasting and dining on dishes from a century ago. Diners will enjoy a 5 course meal that recreates the smells and tastes of the First World War through period recipes and locally-sourced ingredients, while Patrick Hollis, director of Mabry-Hazen House, discusses the behaviors, ideas, and trends of this fascinating period of American history.
Seating is limited. All proceeds benefit Mabry-Hazen House.
Time: April 28, 2018 from 5:30pm-9pm
Place: Mabry-Hazen House
1711 Dandridge Ave.
Knoxville, TN 37915
For more information please contact Patrick Hollis at email@example.com or call 865-522-8661
TOAST WITH BAKED BEAN AND PORK BELLY RATION
inspired by US Army Mess Ration
recreated from 1918 German-American recipe
CORNED BEEF "MEAT RATION"
inspired by 1918 Trench Ration
DASHEEN “CHINESE” POTATO PUREE, SEASONAL VEGETABLES
inspired by War Cook Book for American Women: Suggestions for Patriotic Service in the Home - Issued by the United States Food Administration
BITTER CHOCOLATE RATION
recreated from 1918 Reserve Ration
HONEY LAYER CAKE
recreated from Mary Elizabeth's War Time Recipes