From The Atlantic.

Looking to try a new recipe for fall? Join the food historian Victoria Flexner on her journey to recreate a Revolutionary-era soup.

As part of The Atlantic’s special issue on the American Revolution, Flexner met the award-winning documentarian Ken Burns at one of Burns’s favorite haunts, The Restaurant at Burdick’s, in Walpole, New Hampshire.

Under the guidance of Wesley Babb, The Restaurant at Burdick’s executive chef, Flexner cooked West Indian pepper pot soup, a savory, spicy dish composed of global and indigenous ingredients that may have been enjoyed at America’s first birthday party—a raucous gathering in 1777 attended by the nation’s Founding Fathers. Flexner then sat down with Burns to discuss the role that food and dining played during the era of America’s founding.

Read about the cuisine and drink of the Revolution, and more from “The Unfinished Revolution,” at TheAtlantic.com.

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