Ep 10. 18th Century Animals

In season 2 episode 10 of A Taste of History, entitled "18th Century Animals," host Chef Walter Staib explores the role of animals in early American cuisine and daily life. The episode begins with a visit to Colonial Williamsburg, where Chef Staib meets with a livestock specialist to learn about the different breeds of animals raised in the 18th century, including pigs, cows, and chickens.

From there, Chef Staib travels to Mount Vernon, the home of George Washington. He learns about the importance of fishing in early America and takes part in traditional fishing techniques on the Potomac River. Chef Staib also visits the slaughterhouse at Mount Vernon, where he observes the process of butchering a pig and learns about the different cuts of meat.

Throughout the episode, Chef Staib prepares a variety of dishes featuring 18th century staples such as venison, rabbit, and oysters. He also explores the use of offal, or organs and other parts of the animal not typically used in modern cooking, in dishes such as stewed beef heart.

In addition to exploring the culinary implications of 18th century animal husbandry, the episode also delves into the societal and economic factors that shaped this aspect of early American life. Chef Staib visits a working farm to learn about the role of animals in agriculture and discusses the establishment of livestock markets and fairs in urban areas.

Overall, "18th Century Animals" offers a fascinating look into the ways in which animals shaped early American culture and cuisine, and highlights the importance of understanding this history in our modern dietary practices.