In addition to the Historic Foodways team, I was also joined by two fellow interns: Tiffany Fiske-Watts and Todd Ellick. Our collective experience was diverse, and allowed us to support each other through the summer as we accomplished the daily work and special events or dishes. I’ve excerpted a post from the History Is Served blog that detailed our presence –
“Tiffany Fisk-Watts has been studying and interpreting colonial foodways for the past 15 years, focusing on the Eastern Pennsylvania region. In addition, she earned her MA in history with concentrations in colonial and public history, and works as a curatorial, archival and nonprofit management consultant. In addition to hearth-cooking and consulting, Tiffany enjoys reading, gardening, and maintaining a list of answers to the question: “Aren’t you hot (in that outfit)?”
Tiffany’s existing knowledge of heath cooking, gained in various historic house museums in Eastern Pennsylvania, was a great resource for Todd and I in the early weeks, especially as it related to the nuance of fire management. I enjoyed our conversations about top-down & bottom-up approaches to site development and being able to show her the modern international grocers in our area (some of which supply the trade with its more exotic ingredients!).
“Todd Ellick is a graduate student whose doctoral research examines German colonization — specifically its impact on indigenous populations in southern Namibia during the latter decades of the 19th century. While he daydreams on long runs of one day opening up his own opulently themed colonial restaurant– to be aptly called “His Lordship’s” — Todd reaches past the syllabub and ficassee of eggs directly for the bread and stew.”
The blurb neglects to address Todd’s experience as a Peace Corps Volunteer and researcher in Africa. I enjoyed chatting with him about the modern food culture and social environment in an oft-unconsidered part of the world (at least to many Americans). He also had the most experience with the academy and was a key reference when it came to discussing methodology and the state of post-secondary instruction.
As his bio shows, his wit matches his wisdom.
And, while we’re at it:
“Joseph Privott is a museum professional and practice-based researcher. He returns to the Historic Trades department to continue the conversation about industrial development, globalization and identity. Working with the dedicated staff of Food Programs has allowed him to hone existing skills and venture into new territories, such as traditional butchering. An explorer of global food heritage, Joseph appreciates the essential nature of food and its deep ties to individuals and community. When he steps away from the hearth, he enjoys making, using and promoting quality hand work of all sorts.”
My previous experience within the Historic Area afforded me confidence when it came to collaborating on simple tasks like commuting between sites, gardens, and offices, or larger ones where my relationship with other trade shops allowed for efficient transactions.
Next time, I’ll start posting foodie pictures, since that what this is all about!