Faux Food

Step back in time—and straight to the table—at Hyde Hall, where history is served daily. Exploring the foods and confections enjoyed by the Clarke family in the 1830s adds an unexpectedly delicious layer to the visitor experience. As Hyde Hall CEO Jonathan Maney puts it, showcasing these period menus is “a treat,” inviting us to compare our modern plates with the indulgent, elegant fare of a bygone era.

The journey begins with a summer breakfast displayed in the Vestibule, artfully “plated” by artist Carrie Mae Smith. Think rustic abundance: fried sausages and apples, boiled eggs, fried ham, toast slathered with butter, jewel-toned quince jelly, and fresh strawberries that look ready to be plucked and eaten. Wander into the Drawing Room and you will find a formal tea spread that feels straight out of a Regency novel—rich seed cake, dainty fruit tarts, paper-thin slices of ham, and colorful orange chip and cherry sweetmeats. In the Dining Room, the tablescape turns festive with a traditional Christmas dinner featuring turkey, oysters, and classic puddings.

Here is the twist: none of it is edible. Most of Smith’s remarkably lifelike creations—eggs, butter, cakes, and more—are crafted from plaster of Paris, while items like the glossy quince jelly and sliced ham are cast in resin. Each piece begins with a mold, followed by careful casting, then meticulous finishing with acrylic paints and glazes.

Every sausage, strawberry, and slice of cake is made individually, with close attention to scale, texture, and color. “The end results connect with Hyde Hall’s historical setting,” Smith says, describing the installations as site-specific works designed to spark curiosity and invite visitors of all ages to linger, look closer, and imagine what it was like to sit down to a meal in the 1830s. History, it turns out, can be absolutely mouthwatering—even when you can’t take a bite.