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Local Roots Menu Preview Evening DiningApril 14, 2014Be one of the first guests to try the brand-new spring Eagle Tavern menu. Local Roots Spring Evening DiningMay 2, 2014Come see how the French have influenced Michigan’s cuisine. |
Click on an artifact below to see how the foods we ate and the ways we prepared them have changed over the last three centuries.
1860-1890
Can Opener
United States
75.156.20
Gift of Edward Durell
By the 1880s, canned goods could be found in grocery and general stores all over America. Until this time, most people ate what was in season or what foods they could dry, smoke, pickle or “put up” at home in preserving jars and earthenware crocks. These new canned goods offered an affordable and convenient way to enjoy out-of-season fruits and vegetables, or indulge in tasty luxuries like lobster and oysters.
Though commercially-made canned goods did not yet have a dominant place on the shelves of most American pantries during the 1800s, this soon changed. Canned goods were a convenient, affordable fit for the increasingly busy urban lives of most Americans in the 20th century. |
