cornbread

Food of the Enslaved: Kush

Posted by Ryan Kerr


Food of the Enslaved: Kush
This is the fourth and final video of a series that focuses on historic foods of the enslaved African community of North America.

We recently had the privilege to visit Gunston Hall in Mason Neck, VA. While we were there, we met Michael Twitty, an historical interpreter and culinary historian who specializes in food of the African-American community from enslavement in the mid-18th century to post-reconstruction in the mid to late 19th century. In this video, Michael shows us how to make Kush which is essentially a Hash made with leftover cornbread. This is one of Michael’s most popular dishes!

Gunston Hall holds a very special place in American History. It was the home of George Mason, a founding father in American history. Many of the rights and liberties we enjoy today as American citizens can be traced to the insistent influence of George Mason.

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Cornbread: 18th Century Breads, Part 3

Posted by Jon Townsend

As the population in western Europe exploded during the latter half of the 1700’s, wheat became an important export commodity for the mid-Atlantic colonies. It was a natural progression for “Indian corn,” a grain native to the Americas, to fill the dietary gap for colonists. This was especially true for the rural folk and labor classes. Next week’s episode in our “Cooking with Jas. Townsend & Son: 18th-Century Breads” video series will look at the history of cornbread in the American Colonies. We’ll also show how to make an authentic “Common Loaf” of unleavened cornbread as well as “johnny cakes” that you can take along on your next journey.

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