Mediterranean Cooking in Early America – Historic Cooking and Baking Class


The Hill Center at the Old Naval Hospital is hosting a cooking and baking class with a Jewish twist on Sunday, Sept. 14th

  • When: Sun, 09/14/2014 – 11:00am to 1:30pm

    Cost: $40.00 per person

    Mediterranean Cooking in Early America

    Jewish life in what became the United States dates as far back as the 1650s. A group of Jewish refugees in New Amsterdam (later to be called New York) stood up for their rights in the 1654 and a number of Jewish families in Newport, Rhode Island, formed a congregation around 1658. These first American Jews typically arrived from Dutch lands. Their roots, however, lay in Portugal and Spain and it was they who introduced Mediterranean foods such as olive oil, capers, and almonds to North America. We will explore their history as we make and sample dishes typical of the early American Jewish community based on recipes in Hannah Glasse’s The Art of Cookery, Made Plain and Easy, an English cookbook that was very popular in colonial British North America, and Esther Levy’s Jewish Cookery Book, published in 1871. Recipes include cold fried fish, caper sauce, Jewish-style peas, and almond pudding.

    Amanda Moniz

    Recover recipes and stories of the American past with historian and former pastry chef Amanda Moniz. In these fun hands-on classes, we’ll make historic recipes adapted for modern kitchens while we explore notable people and events from the colonial period to the late 1800s. Whether you’re a beginner or an accomplished cook, you’ll learn something new. All classes are hands-on and are open to anyone over the age of 16. Tickets are $40 per person and each participant receives a booklet with the recipes we make in the class.

    Amanda Moniz is the Assistant Director of the National History Center of the American Historical Association.  Before going to graduate school for a doctorate in American history, she worked at a number of bakeries and restaurants, including Mario Batali’s Babbo in New York City and Mark Furstenberg’s Breadline here in Washington. Her work has appeared in the Washington Post, NPR’s Kitchen WindowAmerican Food Roots, the Historical Cooking Project, and in academic publications.  She has also been featured in Roll Call, the Kojo Nnamdi Show, WAML’s Mornings with Brian & Larry, and the National Geographic Weekend Radio Show.  Recently she has done research for a National Museum of American History FOOD in the Garden program on the War of 1812.  She blogs at

    Amanda has also written for the Washington Post and been featured on National Geographic Weekend radio and on WAML’s Mornings with Brian and Larry.

    To see the entire listing of Historic Cooking and Baking Classes, click HERE.


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