food Archives - HUB History

John Winthrop and the First Sinful Fork in America (episode 328)

Instead of the 250th anniversary of an event from the American Revolution in Boston, we’re rewinding the clock 392 years to the spring of 1633, when the first Governor of the Massachusetts Bay colony was given the first fork in America. We’re going to explore why forks were unknown in Boston at that time, and indeed why they were unfamiliar in England until just a few years before. We’ll talk about why it took Boston over 100 years to fully embrace the idea of eating food with a fork, including changes to 17th century table manners and the belief that the fork was an inherently sinful utensil.

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Annie’s Restaurant (episode 269)

Annie L. Burton was an entrepreneur and restaurateur, who moved to Boston as a young woman after spending her childhood enslaved on an Alabama plantation. Annie spent decades as a domestic servant, first in the south, and then in the north, in Newton, the South End, Wellesley, Jamaica Plain, and other neighborhoods in and around Boston. For most Black women in the years and decades after emancipation, cooking, cleaning, raising children, and washing and ironing for white families were among the only opportunities available for paid work, making Annie’s experience utterly typical. Two things make her life unique: her decision to bet on herself and open a series of restaurants, first in Florida, then in Park Square in Boston, and then in a number of New England resort towns; and her decision, just after the turn of the 20th century, to put pen to page and write her story down and publish it, preserving the details of her life in a way that wasn’t available to most of her peers.

Continue reading Annie’s Restaurant (episode 269)

Joseph Lee and his Bread Machines (episode 268)

Joseph Lee was a hotelier, caterer, and one of the richest men in his adopted hometown of Newton. By the time of his death in 1908, Lee had worked as a servant, a baker, and for the National Coast Survey; he had worked on ships, in hotels, and at amusement parks. He had earned a vast fortune in hotels, lost most of it, and earned another one through his patented inventions that helped change the way Americans eat. He had entertained English nobles and American presidents. And he had raised three daughters and one son, who was a star Ivy League tackle before graduating from Harvard. If you make bread at home, or meatballs, or fried chicken, or casserole, you are the beneficiary of the technology Joseph Lee developed. That would be a remarkable life for anyone, but Joseph Lee was enslaved in South Carolina until he was about 15 years old, making his accomplishments even more remarkable.

Continue reading Joseph Lee and his Bread Machines (episode 268)

Thanksgiving Classics (episode 262)

For Thanksgiving, we are revisiting three classic episodes of HUB History. First, learn how the carol “Over the River and Through the Wood” started out as a Thanksgiving song, and why the songwriter’s extreme beliefs almost cost her livelihood. Then, hear how 19th century Boston got the vast flocks of turkeys needed for a traditional Thanksgiving to market, and then to the dining room table. And finally, prepare to be surprised when you hear that college students, even Harvard students and even John Adams’ kids, have been known to drink and cause trouble, such as the 1787 Thanksgiving day riot.

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Julia Child, from the OSS to PBS (episode 222)

At the outbreak of World War II, president Roosevelt decided to create a single centralized agency to organize the nation’s many competing intelligence services. Not the CIA, which would come a few years later, but the Office of Strategic Services. Before the CIA, the OSS was America’s chief spy service. And before Julia Child was a famous chef on PBS, young Julia McWilliams was recruited by the OSS, where she traveled the world and fell in love with Paul Child and exotic food. Listen to this week’s episode to learn about Julia Child at war: how she was recruited and trained, where she served in the Asian theater of war, and why that experience helped lead her to a Cambridge house with its now famous kitchen.

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Fannie Farmer’s Cookbook (episode 159)

Just in time for your fantasies about the perfect Thanksgiving meal, we’re going to introduce you to Boston’s matriarch of modern cooking this week. You probably thought that Julia Child was Greater Boston’s original top chef, but a generation before Julia launched her career, Fannie Farmer published a cookbook that revolutionized the way that recipes are presented, made cooking accessible to the average home maker, and put Boston at the center of kitchens across the nation.

As a side note, your humble hosts moved this weekend, so this episode will be on the shorter side, but we hope to be back next week in full force.

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Boston’s Wild West (episode 99)

Brighton is one of our westernmost neighborhoods, and it’s often associated with Boston’s large and sometimes unruly student population, but in the mid 19th century, Brighton was home to all the elements of a western movie. There were cattle drives, stockyards, saloons, and stampedes through the streets. Before it was tamed, unruly Brighton was our own wild west.

Continue reading Boston’s Wild West (episode 99)