In Colonial Williamsburg, Food Teaches Visitors About American History | Eater

"When I visited the Governor’s Palace kitchen in May I watched Dominek Marsh make jugged hare five times from an 18th-century recipe — butchered rabbit stewed in a sealed jug with clove-stuffed onions, shallots, herbs, spices, and red wine, cooked slowly in a water bath over the hearth — and learned the team reproduces rich, impressive 18th-century dishes for research rather than service because the kitchen fails modern health requirements; they use period tools supplied by other trades (blacksmith iron implements, coopers’ wooden tubs), grow ingredients in a period garden, and sometimes translate their work into public collaborations (beers with Williamsburg Alewerks, chocolate with Mars, bread with Anson Mills) and an official cookbook." - Nick Mancall-Bitel