Savor History: Culinary Adventures Along Boston’s Freedom Trail

Rates

Adults - $89

Duration

3 hours

Nothing tops the Boston Freedom Trail as an introduction to the history and popular sites of Boston. This walk will take you past 12 significant landmarks, every one an authentic American treasure. You will see churches, cemeteries and meeting halls while getting to know about the Boston Common, the Boston Massacre, and other unique sites. So put on your walking shoes and explore Boston's past. Its fun and entertaining- its American history but not the same old story....

Our Foods of the Freedom Trail Yummy Walk explores the heart of the Freedom Trail from the Boston Common to Faneuil Hall , tasting typical New England cuisine as its been revolutionized for todays Bostons food scene.

A Brief Culinary History of Boston

You are probably aware of the nickname "Beantown", because from the earliest days Boston has been awash in molasses to convert to rum as a result of the triangular trade route between the West Indies, Boston, and West Africa. They cooked the beans in molasses and this important staple was sold by the bite, or number of spoonfuls of beans available.

Its only fitting that one of the nations most historic towns would possess an intriguing food history. At the beginning of the 18th century, Boston didn't have a central marketplace, so vendors pushed carts through town selling local fare such as seafood, wild game, fowl, apples, nuts, berries, and onions. Cooking traditions were based on those of English, Italian Immigrants, and Irish immigrants, featuring plenty of stews, roasts, preserved meats, biscuits, and puddings. North American regional foods such as corn, squash, beans, and potatoes were introduced to the local cuisine.

Faneuil Hall, built in 1742, served as a marketplace for fresh goods as well as an area for public congregation. The region became important for trading, farming, and fishing. By the 19th century, traditional Bostonian dishes such as baked beans slow-cooked with molasses, deep-fried batter-dipped clams, and creamy clam chowder (which got its start as a working-class, one-pot meal for New England fishermen) began to appear on dinner tables.