What did soldier's at Fort Ticonderoga eat? What did they eat with?
Pottery, Pork, and Pigeon: The 18th-Century Menu at Fort Ticonderoga answers both these questions using artifacts recovered from the site during the Fort's reconstruction in the 20th century. Fragments of glassware, shattered ceramics, bones and shells shed light on the diet of colonial and Revolutionary soldiers. Imported plates were not just for the officers, the range of objects uncovered at Fort Ticonderoga shows that even common soldiers had access to goods made in Europe, Asia, and North America. Likewise their diets, although monotonous could range from salted beef, to wild pigeon, to shellfish from Lake Champlain.
This exhibit is located on the second floor of the soldier's barracks.