Browse Items (19 total)

Section four: Many Languages, Many Cultures includes details on foodways of French-Canadians (p. 77), Italian (p. 88 & 91), Polish (p. 94 & 96-98), Armenian (102), Syrian (107-108), Lebanese (113).

Barre Ethnic Heritage Assoc. 1999 - with chronology of arrival of different groups from 1788 Yankees to 1845 Irish to 1903 Lebanese to 1916 Finns to 1950 Italians. Recipes from red borsch to tiramisu to Danish meat patties to grape-nut pudding.…

March 1986 compilation of oral histories of Italian families who moved to WRJ between 1890-1940 with details on pasta-making, raising pigs and making blood sausage, fried bread, eels, Falzarano, DePalo, Filosa families, gardening, tomatoes, canning,…

Nov 1986 at Winooski Sr Center with three men of French-Canadian heritage: Christmas cooperative blood sausage-making, community canning facility

Excerpts from interviews with Vermonters of various ethnic backgrounds with details on foodways and recipes: Abenaki/Indian, African-American, Cambodian/Vietnamese, Finnish/Swedish, French-Canadian, German/Austrian, Greek (incl info on Greek-owned…

Personal history of farming family with Finnish roots - good details on food pages 4-5, 7-8: how fed large family in Proctor VT with garden, foraging, milking/butter, home-brewed Kallia (molasses, hops, water) on page 7

1980 - summary of Burlington interviews on Greek culture including Easter food traditions, lamb's head stew, red-dyed eggs, cookies

In conjunction with foodways demonstrations set up by the VFC for festivals around the state, the archive includes a collection of interviews with cooks which explore the interrelationship of food, heritage, and identity. These interviews also…

February 1979 interview includes daily farm chores in Franklin Cty, milk sales, butter-making, sugar-smuggling during war

July 1979 interview with Barre granite sculptor of Italian heritage - grappa, wine-making, Italian celebrations, running liquor