Ep 3. Artillery by the Book

In season 6 episode 3 of A Taste of History, titled "Artillery by the Book," host Chef Walter Staib delves into the history and culinary culture surrounding artillery and artillerymen during the American Revolution.

Throughout the episode, Chef Walter explores the process of making artillery and the important role it played in the battle for independence. He visits the site of the Battle of Brandywine, where he meets with historians to discuss the various types of artillery used during the war. Viewers are given a close-up look at the cannons and how they were operated, including the firing of a replica cannon.

Chef Walter then moves on to the culinary culture of the time, preparing meals for artillerymen that were both filling and nutritionally balanced. He looks at the ingredients and recipes of the era, including hardtack, sailor's bread, and beef jerky, which were staple foods for soldiers. Chef Walter explains how these foods were prepared and how they sustained soldiers during long marches and battles.

Next, Chef Walter delves into the beverages of the time, including beer and rum. He meets with a brewery owner to learn about the beer-making process of the era and even takes part in brewing a batch himself. He then visits a distillery to learn about rum production, which was often used to boost the morale of soldiers during the war.

As always, Chef Walter brings his expertise in historical culinary arts to the forefront, explaining the importance of food and drink during the American Revolution. Throughout the episode, he offers insights into the daily lives of artillerymen and how they were sustained during the war.

Overall, "Artillery by the Book" serves as an informative and engaging look into the weapons and culinary culture of the American Revolution. Chef Walter's passion for history and food shines through in this episode, making it a must-watch for history buffs and foodies alike.