What’s for Dinner in 1820: A Bicentennial Look at Maine Food.

Instructor:  Sandy Oliver

  • Zoom Class
  • 1 day session no class limit, November 19th from 9:30 to noon
  • $10

Maine became a state in 1820 and in this presentation, participants will explore what Mainers ate, and why, in the early 1800’s, and over the course of the session, track Maine’s food ways into the 21at century. We will use Maine community cook books, and books by some prominent Maine cookbook writers of the mid-20th century. Participants are invited to bring an old family recipe from the past.

1 day session no class limit, November 19th from 9:30 to noon


Sandy Oliver is a Maine food writer, gardener and cook best known for her work as a freelance food writer with the column Taste Buds appearing each weekend in the Bangor Daily News. Her work appears in regional publications. She authored Maine Home Cooking: 175 Recipes from Downeast Kitchens collected from her BDN column.

Working as a food historian since 1971, she authored Saltwater Foodways: New Englanders and Their Foods at Sea and Ashore in the 19th Century published in 1995; The Food of Colonial and Federal America published in 2005, and Giving Thanks: Thanksgiving History and Recipes from Pilgrims to Pumpkin Pie co-authored with Kathleen Curtin.

Sandy lives on Islesboro, where she gardens, preserves, cooks and teaches sustainable lifeways.