Cooking and eating will be different at Monmouth, because there will be camp kitchens.
This means two things that give me stomachaches: trying something new in public and sharing with strangers. How to alleviate this discomfort? Research, of course, because we don’t think our landlord wants to have an 18th century camp kitchen in our yard, even as an attraction or energy saving option. (Nor have we figured out how to ask him about the hanging-chicken-cooking experiment we want to try using the metal fire pit he lights for snuggling with his many girlfriends.) For more on camp kitchens, you can read John U. Rees’s article here, or check out the work done on the common British soldier in America by the 18th century Material Culture Center.
With a camp kitchen, we can leave our three sticks at home. Kitchens are also far more authentic for a large camp (see the plan from von Steuben at right). I’ve also read that it’s quicker than cooking over an open fire, which is a plus.
The main downside that I can see to a camp kitchen is rain: from the photo and this drawing, you can imagine for yourself the results of a downpour. At least it’s going to be drier there by the end of the week…