A very interesting piece in Pittsburgh’s Post-Gazette marks the 30th anniversary of African American programming at Colonial Williamsburg by delving into the cousine of enslaved blacks, a combination of European foods, African techniques, and American ingredients. 

The rough conditions and harsh schedules in which the slaves had to prepare food are striking, made all the more so by the technological gulf separating even the best-equipped kitchen of the 1700s from the electronic luxuries of 2009.