Hi.  I'm Robb.  Author, Culinary Historian and your Admin.  Please be patient while I build this site.  After all, you wouldn't expect me to serve a pie before I'd even finished the crust, would you?

In the early years of the
Jamestown settlement, the colonists
craved the rich puddings and mincemeat pies of their British homeland. However, the same ingredients were not available in Virginia. the best and most delicious pies were the ingenious adaptations developed from the native foodstuff of the area such as potatoes, pumpkins, pecans, and fox grapes. One author told the story of a creative cook preparing a
mincemeat pie with a cornmeal crust and a filling of bear meat, dried pumpkin, and maple syrup.     Read More at The Blog......
Spoon Bread: An Early American Staple Food

    When settlers from Europe arrived in the Colonies in the late 1600's, the four primary concerns were food, water, shelter and security.  With water supplies close at hand and the ability to create shelter, security and food rose to the top of their concerns.  The settler's relationships with the native Algonquins were rocky and tenuous at best.  New foods were found in the New World, but at times when the settlers were not  at peace with the natives, goi...

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Another Miller & Rhoads Tearoom event 

is coming Saturday, June 14 at Second Helpings In Roanoke!

 Come in vintage dress, if you please!

 The event is being held from 4 PM to 6PM and tickets are required at only $14.00 per person.

Second Helpings is at

1502 Williamson Road, Roanoke, Virginia



Check our Calender for a link to a map!

Five centuries of culinary arts are documented in the Peacock-Harper Culinary History Collection at Virginia Tech. This donation led to the larger development of the History of Food & Drink Collection. The Peacock-Harper Culinary Collection includes more than 160 pre-1900 imprints, another 153 works published before 1923, and an additional 330 pre-1950 imprints. The large collection contains more than 4,200 volumes and more than 50 manuscript collections. The majority of the books are in Special Collections' Rare Book Room, but about 1,400 are available for the public to browse on the shelves of Newman Library. The oldest publication is the 1693 George Conyers's London imprint:

http://spec.lib.vt.edu/culinary/PeacockHarper.html