Fish, salt pork, soda crackers, onions, and potatoes: this was all the information you were given in many recipes from early 20^th century Door County. With aspiring (but not formally trained) chef Peter Lison, explore the culinary traditions of early 20^th century Door County through the lens of the Door County Museum and Archives’ collection of historic cookbooks dating back to the 19^th century. From family rivalries over who had the best lemon meringue pie to sauerkraut recipes carried over from Europe, this course will cover the fascinating history of cookbooks and the unique challenges in adapting them for the modern kitchen.