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Rosewater, mushroom catsup, orange flower water, and isinglass; spices and sugar in savory dishes, caraway seeds in desserts… Get a true taste of the past with historic culinarian, Pamela Cooley in this wood cookstove and open hearth cooking workshop at the Jones Farmhouse. Following recipes and using techniques from the eighteenth and nineteenth centuries, participants will use ingredients and food combinations that are unfamiliar to today’s palate to create a truly tasty meal. Ages 16 to adult.

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