Description

In the rapidly growing city of Baltimore during the 1800s, new methods of transporting, distributing, and retailing food became essential. The city developed an innovative market system, soon accompanied by local entrepreneurs who opened individual butcher shops, bakeries, and groceries to meet the needs of both residents and visitors. As preservation techniques advanced and new condiments enhanced flavor, citizens’ diets improved alongside their rising prosperity. Over the course of the century, inns and roadhouses gradually gave way to restaurants, and public dining—rare in 1800—became commonplace by the century’s end. A brief look at the era’s liquid refreshments concludes this review of how, where, and when 19th-century Baltimoreans satisfied their appetites.Presenter: Jack Burkert
For information/register please call Elkridge 50+ Center at 410-313-5192.

Age Group/Camp

Adults 50+

Location

Elkridge Thomas Viaduct at Elkridge 50+ Center

Instructor

John Jack Burkert