Step into the kitchens and dining rooms of early America through the remarkable story of Mary Randolph (1762-1828), one of Virginia's most influential women and the author of 'The Virginia Housewife,' first published in 1824. A member of one of Virginia's most prominent families and aunt to Thomas Jefferson, Randolph transformed generations of culinary traditions into what became the first truly American cookbook. Unlike earlier cookbooks that largely repeated English recipes and customs, 'The Virginia Housewife' reflected the diverse culinary influences that shaped the young United States. Drawing from Virginia's agricultural abundance and the contributions of European, African, Caribbean, and Indigenous food traditions, Randolph created a distinctly American approach to cooking and hospitality. Her work became a model for later regional cookbooks, inspiring publications such as 'The Carolina Housewife' and 'The Kentucky Housewife.' The year 2024 marked the 200th anniversary of 'The Virginia Housewife,' a milestone celebrated through special educational programs and historical food demonstrations. Award-winning historian Rebecca Suerdieck has worked alongside the owners of Mary Randolph's ancestral home to research, interpret, and recreate recipes from the original cookbook within the property's restored eighteenth-century brick kitchen. This engaging presentation explores Mary Randolph's life, her influential family, the significance of her groundbreaking publication, and the enduring legacy of Southern hospitality. Participants will discover how food history reveals stories of culture, economics, agriculture, and daily life in early America.

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