Clothing the Californio, Part 1 -- 18th century Spanish California background

giving tours at work, with a visiting "Chinese clay soldier".

So, I'm preparing to attend an event with my costume guild (The Greater Bay Area Costumer's Guild) next weekend, and it just so happens to coincide with one of my main areas of costume history research and interest: 18th and 19th century California women.  Since I work at a historic site (History San Jose) that incorporates two buildings that date from that time period, and since I dress in costume for some of my work there, I was asked to write an article about clothing from that time period, for my costume guild's member newsletter.  I'll be posting some of the article here in the following days, as I put together (hopefully!) a new costume to wear to this event.

And back to costuming: Historical Sew Monthly catch-up -- War & Peace

George Washington, by Charles Peale Polk,
c. 1793. Smithsonian Museum.

The Challenge: April – War & Peace: the extremes of conflict and long periods of peacetime both influence what people wear.  Make something that shows the effects of war, or of extended peace. 

A friend of my parents' is in the media business, part-time, and occasionally has a project where he needs a costume designer.  The first time he brought me into a film project, around 20 years ago, I went up to the Santa Cruz mountains where the team was filming a documentary about Johann Sebastian Bach, using the California Redwoods as stand-ins for the forests of Germany.  I was a costume assistant – ironing, dressing people, polishing shoes, and mending – and it was a really interesting experience.  A few months ago, this same friend called me up and said he was part of another small film project, and they needed a costume designer.  This time, since there was only one actor to be costumed, they only needed one person, and he asked me to put together a bid.  I must have been the only costume designer who sent a bid, because they accepted mine immediately!  Then, the actor that I was about to start costuming ended up not being hired (the client on the East Coast didn't like his audition tape) and I was put on hold for over a month while my parents' friend tried to find someone else.  Two weeks ago the company found someone that they liked, and the client on the East Coast liked, too, so I found myself in the middle of research. 

Historical Food Fortnightly Challenge #23: Soda Nectar from 1869.

Ingredients for Soda Nectar: sugar, lemon, soda.
Photo: Elizabeth Urbach

The Challenge: # 23 -- Sweet Sips and Potent Potables Whether it’s hard or soft, we all enjoy a refreshing beverage! Pick a historic beverage to recreate - remember to sip responsibly!

This is definitely a catch-up posting, but I have a feeling that I'll be re-doing this challenge several times over the next few months, as the weather continues to heat up!  I have been collecting historical beverage recipes, both alcoholic and Temperance, for a while now, and it was really difficult to choose which one to make.  I didn't have all of the ingredients for some of the most interesting recipes, and I didn't have all of the equipment necessary to make others.  I still intend to make drinking chocolate the 18^th century (or earlier) Spanish California way – once I get a chocolate pot and chocolate mill – and also a related drink called Racahout from 18^th and early 19^th century England, as well as some kind of punch and some of those Civil War-era soda powders (especially ginger!).  However, it took a particularly warm spring day, a dinner of Chinese take-out, and a lack of things to drink, to get me to complete this challenge, with things I already had in the kitchen.

Back to costuming: the mid-Victorian sheer dress.

Original sheer muslin dress, 1840s.
Old Sacramento Living History Museum.

Mid-Victorian daytime fashions were not all about heavy, opaque fabrics; warm weather allowed for light dresses of semi-transparent fabrics like muslin and barege, trimmed with embroidery, ribbons and lace for a cool, floating visual effect.  These gowns, called sheer dresses, or "clear muslin dresses", were especially popular at seaside and tourist resorts, during the 1840s through the 1870s.  They were worn for morning, afternoon and evening, changing the bodice style, and were popular in England and North America, as well as when visiting warmer climates like Italy.  These followed the lines of mainstream fashion, but included characteristic features such as shorter sleeves, lower necklines, partial bodice linings, and depending on the transparency of the fashion fabric, separate colored under-dresses.  This article, first published in the Greater Bay Area Costumer's Guild's newsletter, Finery, will focus on day or afternoon styles for these dresses. 

Historical Food Fortnightly Challenge #18 Descriptive Food -- Tuff-Taffity Cream from 1670.

Ingredients for Tuff-Taffity Cream.
Photo: Elizabeth Urbach

The Challenge: # 18 -- Descriptive Food We all know those recipes that come attached to interesting and imaginative names - slumps, crumbles, buckles, trifles, flummery. Pick a historic recipe that has a descriptive title.

There were so many interesting-sounding recipes that I considered for this challenge, but I decided on Tuff-Taffity Cream because I wanted to know why it had that name!  Other descriptive recipe titles are a bit more clear, but this one ... I have read about a fabric called "taffety" – which became our modern "taffeta" – but I don't know what period taffety was like, and why a custard would be called by that name.  And the "tuff" part?  Modern taffeta is a stiff, glossy fabric that is used to make women's formal gowns, but it's also lightweight and can be luxurious, and I thought that might be the clue to the relationship between the fabric and this recipe. 

The Dictionary of Traded Goods and Commodities defines "tuftaffeta" (also spelled "tufted tafata") as a silk taffeta (a fabric which has a smooth finish), that has a pile or nap arranged in tufts, to create a decorated pattern: "creating a pile and then cutting some of it only so as to form a pattern was very popular in the sixteenth century and early seventeenth, but largely died out thereafter as different ways of finishing became available.  ... Tuftaffetas were normally made of silk and were therefore valued highly, but some were made of half-linen." So, "tuff-taffity" is really "tufted taffeta", which is a decorative silk fabric.  I guessed that the custard called "tuff-taffity cream" must have a silken, "tufted" texture, then.  I don't know that I've ever eaten a food with a "tufted" texture! 

Food historian Ivan Day contributed his opinion on the subject on his blog, Historic Food: "Quince marmalade or sliced quinces were added to apple pies and taffety tarts to improve their flavour. The taffety tart filling ... also contains preserved orange.Taffety tarts borrowed their name from the textile material called taffety, but why this was the case is not understood. A more elaborate taffety called tuff-taffety was popular for making hats in the Tudor period. Hannah Wooley, the seventeenth century writer on domestic matters gives a recipe for a tuff-taffity cream, which is a smooth frothy cream garnished with red current jelly." So there you have it!  Maybe "tufted" is the same as "frothy"?  Let's find out.

Historical Food Fortnightly Challenge #20 -- Eggs a L'Exposition

The Palace of Fine Arts, from
_Splendors of the Panama-Pacific Exposition_.
Photo: Elizabeth Urbach

The Challenge: #20 -- Foods served at notable events in history 

What kind of food was served at the coronation of Queen Elizabeth? What did Benjamin Franklin eat at the Constitutional Convention? Find a food item that was served at a notable event in history, research the recipe, and recreate the dish.

The Tower of Jewels, from _Splendors of the Panama-
Pacific Exposition_. Photo: Elizabeth Urbach

This year is the 100^th anniversary of one of the most iconic events in California history: the 1915 Panama-Pacific International Exposition.  Held in San Francisco's Golden Gate Park, the Pan-Pacific Exposition was California's message to the world that the city of San Francisco, and the entire state, had completely recovered from the catastrophic earthquake and fire in 1906, and that California had not only recovered, but surpassed its previous accomplishments to become a cultural, economic and technological leader of the United States, on a par with New York City, Boston, Chicago, and other eastern cities.  The fair lasted an entire year, and the city was transformed by the beautiful buildings, gardens, walkways, public art, and evening light shows, not to mention the exciting and wonderful international exhibitions in each of the pavilions.  The fairgrounds became the most fashionable place to be, and the fair was absorbed into San Francisco life and California culture to an extent that, when it came time to close the fair and remove all the buildings and gardens, Californians felt like the heart of the city was being destroyed.  Residents protested the removal of the buildings – which had been built of plaster and chicken wire over wooden frames, and never intended to last more than a year – and succeeded in saving the Palace of Fine Arts and the Temple of Art, which were kept in their original locations until several years ago when they needed to be re-created in concrete due to deterioration.  The re-created buildings are still there, part of an art museum complex, and are used for countless photographs and concerts to this day.

The Tower of Jewels at Night, from _Splendors of the Panama-
Pacific Exposition_.  Photo: Elizabeth Urbach

The fair was so popular that souvenirs of all kinds were created, from replica glass "jewels" to imitate those decorating the Tower of Jewels, to illustrated picture books – one of which I have! – to special "Exhibition" cookbooks.  I decided to make one of the recipes in the souvenir cookbook, The Pan-Pacific Cookbook: Savoury Tidbits from the World's Fare, which features international recipes as well as ones apparently created especially for the Exposition. This recipe is on the Pan-Pacific Exposition website. The book is available for free in PDF form on OpenLibrary, and available in paperback re-print for $13 or so on Amazon.

Playing catch-up with the Historical Food Fortnightly: Challenge #17 -- Tea caudle.

Chinese teapot.
Photo: Elizabeth Urbach

 The Challenge: #17 -- Revolutionary Food. The theme is revolution, and it’s all about ch-ch-ch-changes. Food can be inspired by revolution, can showcase a revolutionary technique, or come from a revolutionary time. Give us your best documented interpretation of revolution.

Of course, being a tea drinker and tea blogger, I am interested in the history of tea, and I'm very aware of the part tea played in English and American history.  Although tea was advertised as early as 1658, it was officially introduced to England in 1662, as part of the dowry of the new Queen of England, Catherine of Braganza, who married King Charles II.  A Portuguese princess, Catherine also brought to England trading rights at all of Portugal's trading posts around the world, including the ones where tea could be purchased.  Tea became extremely popular at court almost immediately, and spread to the aristocracy within the first few years.  Within twenty years, the upper middle classes were also familiar with it, and drinking it enough to provoke articles and dire warnings against it in newspapers and the increasingly popular domestic manuals and recipe books, aimed at the aristocracy and the upper-middle classes, as well as their servants.  By 1750 tea was being called "unwholesome" or even "of a poisonous nature", and said to cause "distempers, tremors, palseys, vapours, fits" and other nerve damage, when "drank to excess;" people were encouraged to put "cream, &c." in their tea to counteract the "corroding" nature of the lime and alum used to make loaf sugar (when people sweetened their tea), or to use lavender oil, nettle flowers, or quicksilver-water, in making their tea, to "prevent the rise of vapours"!  But how was the tea made?  

There is some suggestion in the earliest books, that people were drinking tea, or perhaps ordering it ready-made, along with the other fashionably new drinks, coffee and chocolate, in tea and coffee houses, more often than making it at home, since the recipe books from those first 20 years don't contain any recipes for making tea.  The diarist Samuel Pepys wrote in 1660 that he sent for a cup of "tee, a China drink" one day when at home, but it's not clear where he got the tea, whether it was made in his own kitchen, or brought from a tea house.  These tea and coffee houses became wildly popular, rivaling taverns in their customer numbers, but more fashionable than taverns because they sold the exotic, expensive, imports, so they were patronized by the aristocracy and upper middle classes, as well as anyone else who could afford the price of a cup of tea or coffee, including women, in many cases.