History Talks Lecture Series: Brown Bread & the Evolution of Early New England Ovens

Join Food Historian and Author, Paula Marcoux for a mouth-watering talk on historic baking titled, “Brown Bread.” Learn about the evolution of this particular bread and the ovens used to bake it from the 17th – 19th centuries. This talk will conclude with samples of traditional brown bread and a walk-through of the hearth in the historic Nye Homestead.

About Paula:

Paula is a food historian who lives in Plymouth, Massachusetts. The author of Cooking with Fire (Storey, 2014), she has worked professionally as an archaeologist, cook, and bread-oven builder. She is the food editor of edible South Shore and South Coast magazine, writes on food history topics for popular and academic audiences, and consults with museums, film producers, and publishers. She teaches about natural leavening, historic baking, and wood-fired cooking in a broad variety of settings. Her work has been featured on The Cooking Channel’s Man Fire Food and on VICELAND’s Huang’s World. She is the director of Plymouth CRAFT.