JANUARY 2024 EVENTS -- Eastern time zone
28 talks this month.

Links for new virtual talks are added as I find them, so keep checking back. Also added at end of my bi-weekly blog posts.

***Please donate to the non-profits and support small businesses.***

Ice harvesting taped talks, images HERE. Upcoming talks Jan 11, Jan 16
Twelfth Night. more history, blog posts HERE Upcoming talk Jan 5
Robert Burns birthday Jan. 25, 1759, blog posts HERE
Barns. taped talks, HERE Upcoming talks Jan 8, 17
Tea. taped talks, HERE Upcoming talks Jan 20, 23

Jan 3 Wed 8 Does God Have a Recipe? Christina Ward. author Holy Food: How Cults, Communes, and Religious Movements Influenced What We Eat—An American History. CHEW Culinary History Enthusiasts of Wisconsin. hybrid HERE TAPE may be HERE

Jan 5 Fri 2 Twelfth Night: Revelry, Fun and Food. Paul Couchman - The Regency Cook. £15.50 HERE

Jan 8 Mon 1 Ice Age Journeys and the colonisers of 14,500 years ago in the East Midlands UK. Daryl Garton. Creswell Crags. Donation HERE

Jan 8 Mon 2:30 Thoresby, the End of the Mine. Coal. “Thoresby Colliery, the last pit in Nottinghamshire, closed in July 2015 bringing to an end over 900 years of mining in the county.” Chris Upton. Frodsham & District Photographic Society. £5. HERE

Jan 8 Mon 7 Big House, Little House, Back House, Barn: The Connected Farm Buildings of New England. Thomas Hubka. Stratham His. Society. NH HERE

Jan 10 Wed 6:30 Feeding Art Deco. Teri J. Edelstein. International Museum of Dinnerware Design. Info and past talks HERE. TAPE may be HERE or HERE

Jan 11 Thu 12 Pumpernickel & Readings in Bread History. Historic Westphalian pumpernickel was black. Black as night. Black as coal. It no longer exists. Why? Plus, readings in bread history. William Rubel HERE

Jan 11 Thu 1 Control or Subversion? The contemporary experience of fountains in early modern Tuscan and Dutch gardens. Davide Martino. History of Gardens and Landscapes Seminar. IHR HERE

Jan 11 Thu 7 The History of the Ice in Your Drink. Dr. Robert Allison. Frederic Tudor (1783-1864) Boston’s ice king. Dr. John Gorrie (1803-55) ice maker and refrigeration. NC Museum of History HERE TAPE HERE

Jan 13 Sat 10:30 Donuts. History in the Kitchen. Gunston Hall VA HERE TAPE HERE

Jan 16 Tue 8-9:30 Ice: The Forgotten History of America's Obsession. Amy Brady, the author of Ice: From Mixed Drinks to Skating Rinks—a Cool History of a Hot Commodity. replay for one week. New York Adventure Club. $12 HERE

Jan 17 Wed 1 Shopping with Dr Wall - a visit to Worcester's London showroom in 1755. John Sandon. Museum of Royal Worcester UK [porcelain dishware] HERE TAPE may be HERE

Jan 17 Wed 2:30 Devon Tithe Barns. Joseph Rogers, author Tithe Barns. Devon History Society £4 HERE

Jan 17 Wed 6:30 What Makes a National Dish? - a rethinking of what goes into our perceptions of national culture and cuisine. Anya von Bremzen. Culinary Historians of New York $10 HERE

Jan 18 Thu 2 The Entertaining Delavals. Elspeth Gould. “second half of the eighteenth century, with amateur theatricals, practical jokes, fine dinners and other amusements” Northumberland Archives. HERE

Jan 20 Sat 2 Cuisine of Different Cultures-Borscht = Ukrainian Beet Soup. Dr. Sandra Musial. Atlantic Institute. HERE TAPE may be HERE

Jan 20 Sat 6-11AM Not for all the Tea in China: A short history of the trade in tea & coffee. MANCENT, The Manchester ContinuingEducationNetwork tape for week £20-35 HERE

Jan 21 Sun 1 Food and Drink Emporiums of the West End. “most famous food and drink emporiums from breakfast tea to after-dinner drinks. Joanna Moncrieff. Footprints of London HERE

Jan 21 Sun 4-5:30 A Taste of Oman. author Marcia Stegath Door. CHAA Culinary Historians of Ann Arbor HERE TAPE may be HERE

Jan 23 Tue 1:30 Unmaking the East India Company: British Art and Political Reform in India. “how art [in India] shaped the nationalisation of the East India Company between the loss of its primary monopoly in 1813 and its ultimate liquidation in 1858.” The British in India Historical Trust £5 HERE

Jan 24 Wed 12:30 Same roots, different routes: stories of Palatine heritage & homemaking in Irish and American post-migration landscapes. Early 1700s migrants from Palatinate, Germany to Ireland or America. Julia van Duijvenvoorde. The Institute of Historical Research (IHR) HERE TAPE may be HERE

Jan 25 Thu 12:30 The public and private personas of Robert Burns. National Library of Scotland HERE TAPE may be HERE

Jan 25 Thu 2-4 The Secrets of Ancient Fireplaces. Social Life, Heating, Cooking, Lighting, & Rituals in Ancient Buildings. Dr. James Wright. Triskele Heritage. Donation HERE

Jan 25 Thur 6:30 Native Plants of the Lenape Nation. Clan Mother Shelly Windamakwi DePal. Historic Foodways Society of the Delaware Valley HERE

Jan 25 Thu 7 Museum Talk: Cooking the Backwoods Way: A culinary history talk. “historical cooking and settler culinary history.” Holly Benison. Osgoode Township Museum, Canada HERE TAPE may be HERE

Jan 26 Fri 8AM Pottery, status and people "some thoughts on how ancient cultural concepts may have resulted in the decline and disappearance of domestic pottery” in Northern Ireland. Dr Cormac McSparron. Historic Environment Record of Northern Ireland HERE

Jan 28 Sun 8 The Life and Work of Abby Fisher in San Francisco. Robert Brower. BACH Bay Area Culinary Historians HERE

Jan 29 Mon 8 Chicago's Sweet Candy History. “For most of its history, Chicago produced one-third of the nation's candy.” Dr. Leslie Goddard. Glencoe Public Library. HERE


FEBRUARY EVENTS -- Eastern time zone.

Links for new virtual talks are added as I find them, so keep checking back. Also added at the end of my bi-weekly blog posts.

***Please donate to the non-profits and support small businesses.***

27 talks/ month

Farm fences, stone walls, hedgerows taped talks, old films HERE. Upcoming talk Fe 7

Feb 1 Thur 12:30 In these places the ducklings are reared under the care of the good wife: Women and the Aylesbury duck industry. Linda Henderson. IHR Institute of Historical Research. HERE TAPE may be HERE

Feb 2 Fri 5:30 Dining Out in the Gilded Age: Eating Clubs to Debutante Balls. Becky Libourel Diamond. New York Adventure Club. Tape for week $12 HERE

Feb 3 Sat 12 Pompeii Food Guide: Uncovering the Eating Habits of the Romans. Sally Grainger. Historic Foodways Society of the Delaware Valley HERE TAPE HERE

Feb 3 Sat 5 Fish Wars: Tribal Rights, Resistance, and Resiliency in the Pacific Northwest. Kestrel A. Smith. The Westport Timberland Library HERE

Feb 7 Wed 6 Stone By Stone: New England's Stone Walls. Robert Thorson. Dutchess Land Conservancy HERE. TAPE HERE

Feb 8 Wed 8 The Dane County Farmers’ Market Cookbook: “History, Recipes and Stories,” Terese Allen. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE HERE

Feb 8 Thur 6-7:30 TRASH TALK: A Lively Discussion of 17th Century Refuse, Recycling, and the Reshaping of Manahatta's Shoreline. Robin Nagle, Michael T. Lucas. New Amsterdam History Center (NYC) $10 HERE

Feb 10 Sat 10:30 Fried Chicken. History in the Kitchen. Gunston Hall VA HERE. TAPE may be HERE

Feb 10 Sat 1 Finding Your Inspiration Series: Women in Food. Inspiring Girls USA HERE

Feb 11 Sun 2 Feasting with the Franks: The First French Medieval Food. Jim Chevallier. CHOW Culinary Historians of Washington DC HERE TAPE may be HERE

Feb 12 Mon 2:30 Forty Farms - Behind the Scenes with Amy Bateman. Photograph “From Lake District hill farms to the Solway marshes, from commons sheep grazers to dairy ice cream makers, from sixth generation farming families to eager newcomers, each aspect of Cumbrian farming…” Frodsham & District Photographic Society. £5. HERE

Feb 13 Tue 12 Form and Function: American-Made Red Earthenware at the DAR Museum. Carrie Blough. DAR Museum. HERE TAPE HERE

Feb 13 Tue 5 Farm, Factory, and Mine: Worcester Coal and the Role of Extractive Industries in Early 19th-Century New England. Katheryn Viens. Massachusetts Historical Society HERE. changed to Mar 5

Cooking with coal past talk. The Domestic Revolution: How Coal Changed Everything. Ruth Goodman. HFSDV July 23, 2022. TAPE HERE

Feb 13 Tue 6:30 America’s vanishing foods. Sarah Lohman Culinary Historians of New York​. $10 HERE TAPE may be HERE

Feb 13 Tue 8 Chicago's Sweet Candy History. "Baby Ruth, Milk Duds, Juicy Fruit, Cracker Jack, Milky Way, Tootsie Roll, Lemonheads ... much of its history, the city churned out an astonishing one third of all candy produced in the United States. Leslie Goddard. Winnetka-Northfield Library HERE TAPE HERE

Feb 14 Wed 6:30 Bespoke Pottery for Restaurants. David T. Kim. International Museum of Dinnerware Design. Info and past tapes HERE TAPE HERE Ann Arbor District Library

Feb 15 Thu 12:30 The Fata Morgana of Arab Itriyya: Historical Linguistic and Dialectological Perspectives on the Diffusion of Pasta. " focus on the key early pasta term Ar. itriyya/Gr. itria/SouthIt. tri(lli) and demonstrate that here too proponents of the Arab theory rely on faulty linguistic and historical analyses." Anthony F. Buccini. IHR Institute of Historical Research. HERE TAPE may be HERE

Feb 15 Th 7 A History of Activism through Cookbooks. Sarah Lohman. Chelmsford Public Library. HERE TAPE may be HERE

Feb 16 Fri 12:30 A Gateway to Empire: Dutch Merchant Bankers and the Danish West Indies, 1760s-1800s. Pernille Røge. IHR Institute of Historical Research. HERE TAPE may be HERE

Feb 18 Sun 4 A Tale of Two Breads: The Eucharistic and the Everyday Loaf in Early Medieval Europe. Paolo Squatriti. CHAA Culinary Historians of Ann Arbor HERE TAPE HERE

Feb 20 Tue 12 Ancient Roots - Of Cabbages and Kings - Roman Kitchen Gardens. Gillian Hovell. The Gardens Trust. £8 HERE

Feb 20 Tue 1 The First Migrants: How Black Homesteaders’ Quest for Land and Freedom Heralded America’s Great Migration. 1877-1920. Richard Edwards, Jacob K. Friefeld. National Archives Museum HERE TAPE HERE

Feb 21 Wed 1 An artist's exploration of the historic technique of tissue transfer-printing on ceramics. “It enabled the mass re-production of elaborate and fashionable artist engravings on porcelain items…” Dr. Lisa Sheppy. Museum of Royal Worcester HERE TAPE HERE

Feb 27 Mon 12:30 Dutch Diet Diversity: Comparing Seventeenth-Century Dutch Provincial Assemblies (Diets) in East Asia, North America, and the Dutch Republic. IHR Institute of Historical Research. HERE TAPE may be HERE

Feb 28 Wed 7 A Recipe for Success: Finding Women through Community Cookbooks. Erin Moulton. New Hampshire Historical Society $5 HERE

Feb 28 Wed 8 Chocolate with Adam Centamore. Culinary Historians of Chicago. HERE TAPE HERE

Feb 29 Thu 12 Tasting History @ Your Library. Francis Rees. Youth Services. NYS Library’ HERE TAPE may be HERE

Feb 29 Thu 12:30 Food, medicine and science. Marianela Spicoli, Eileen Morgan. IHR Institute of Historical Research. HERE TAPE may be HERE

MARCH EVENTS -- Eastern time zone.

20 talks/ month

Mar 4 Mon 5:30-7 The Thousand Dollar Dinner: Culinary Contests of the Gilded Age. Becky Libourel Diamond. New York Adventure Club $12 HERE

Mar 5 Tue 5 Farm, Factory, and Mine: Worcester Coal and the Role of Extractive Industries in Early 19th-Century New England. Katheryn Viens. Massachusetts Historical Society HERE. postponed from Feb 13

Cooking with coal past talk. The Domestic Revolution: How Coal Changed Everything. Ruth Goodman. HFSDV July 23, 2022. TAPE HERE

Mar 5 Tue 8-9:30 Astoria, Queens: Melting Pot of NYC Cuisine, Community, & Culture. Susan Mills Birnbaum. New York Adventure Club $12 HERE

Mar 9 Sat 10:30 Sorrel and Eggs. History in the Kitchen. Gunston Hall VA HERE

Mar 10 Sun 2 Latinísimo: Home Recipes from the Twenty-One Countries of Latin America. Sandra Gutierrez. Culinary Historians of Washington CHoW HERE. NC MuseumofHistory 2023 TAPE HERE

Mar 11 Mon 5:30-7 Inside the Victorian American Kitchen: Hub of Cooking Innovation. Becky Libourel Diamond. New York Adventure Club $12 HERE

Mar 14 Thu 1:30 Regulating hunger: The historical interplay of American food access and social work. Carla Silva. IHR Institute of Historical Research. Food History Seminar HERE

Mar 14 Thu 4 When Two Worlds Met: Foodways - Beyond the Three Sisters. Gail White Usher, Conversation Club. Stanley-Whitman House CT HERE TAPE HERE

Mar 18 Mon 6:30 Persian Culinary Manuscripts: From Legends to Cuneiform Tablets to Cookbooks. Nader Mehravari. Culinary Historians of New York. HERE TAPE may be HERE

Mar 19 Tue 8 Julia Child. Dr. Leslie Goddard. Carol Stream Public Library HERE TAPE HERE

Mar 20 Wed 1 Nature, Porcelain and the Enlightenment - George Edwards' A Natural History of Uncommon Birds (1743-1751) on Worcester and Chelsea porcelain. Paul Crane. Museum of Royal Worcester HERE TAPE may be HERE

Mar 20 Wed 7:30 Made in Taiwan: Recipes and Stories from the Island Nation. Clarissa Wei, author. Museum of Chinese in America HERE

Mar 21 Thu 4 A Culinary Journey Through Turkish History. FILIZ T.: Archaeologist with PhD in Art History and licensed tour guide. World Virtual Tours HERE

Mar 21 Thu 6:30 The Art of Taste: Reviving the Lost Foods of the US. David Shields. Historic Foodways Society of the Delaware Valley HFSDV HERE

Mar 21 Thu 8-9:30 A History of Activism through Cookbooks. Sarah Lohman. Brooklyn Brainery. $10 HERE

Mar 24 Sun 6-7:30? AM Food and Identity in Muslim Spain (Al-Andalus) medieval Arabic cooking. Prof Daniel Newman translated The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus and North Africa. MACFEST - Muslim Arts and Culture Festival. HERE

Mar 24 Sun 4 Popcorn as a Food, a Crop, and a Business. Dr. Charlie Sing owner Amaizin’ Pop LLC. Culinary Historians of Ann Arbor. HERE TAPE may be HERE

Mar 24 Sun 8-10 Dining Together, Cooking Apart: The Missing Culinary History of Apartment Hotels. James Edward Malin. Bay Area Culinary Historians. HERE

Mar 28 Thur 8-9:15 Endangered Eating: Behind the Scenes. Sarah Lohman. Brooklyn Brainery. $10 HERE

Mar 31 Sun 9AM Food and the Fine Arts of Healing. “development of remedies and medicinal recipes in the context of the Islamic kitchen…” Shadab Zeest Hashmi, Yvonne Maffei. MACFEST - Muslim Arts and Culture Festival. HERE

APRIL EVENTS -- Eastern time zone.

19 talks

Links for new virtual talks are added as I find them, so keep checking back. Also added at the end of my bi-weekly blog posts.

***Please donate to the non-profits and support small businesses.***

Apr 2 Tue 2 A Sweeping History of Food and Culture. “virtual tour of the Smithsonian Institution’s National Museum of American History.” book Smithsonian American Table: The Foods, People, and Innovations That Feed Us. Paula J. Johnson. Detroit Public Library HERE

Apr 3 Wed 12 The Sifter. James Mallin, Engineering and Science Librarian at the Cooper Union Library, and Gary Thompson, Data Architect and Student of Cookbooks. Oxford Food Symposium HERE

Apr 3 Wed 8 Food System Transformation as a Response to Climate Change. Michelle Miller. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE may be HERE

Apr 3 Wed 8 Food Porn: A History of Images in Cooking. Sarah Lohman. Brooklyn Brainery $10 HERE. Chelmsford Library Dec 2023 TAPE HERE

Apr 4 Thu 7 The History of Making Mead. Nico Hogrefe. North Carolina Museum of History HERE TAPE HERE

Apr 4 Thur 7:30 Examining History through Recipes: Crofton Cookbook. Manuscript cookbooks from Fort Sheridan, Illinois. Chicago Foodways Roundtable HERE TAPE HERE

Apr 4 Thu 8 America’s Diner Restaurants: A Greek Story. Prof. Alexander Kitroeff. The National Hellenic Museum HERE

Apr 6 Sat 5 Heaven on the Half Shell: Washington State’s Oyster Odyssey. David George Gordon. The Westport Timberland Library WA HERE

Apr 7 Sun 9-10:30AM Food Stories from the Middle East. “What our food tells us about culture and sustainability” Zarina Ahmad. MACFEST - Muslim Arts and Culture Festival. HERE
“Making Middle Eastern Cuisine” symposium 2019 Smithsonian TAPE HERE

Apr 10 Wed 2:30 Planting a Medieval Herb Garden at Delapré Abbey, Northampton with Antoinette France. Friends of St Peter's, Marefair Northampton HERE TAPE may be HERE

Apr 11 Thur 9pm Fish Wars: Tribal Rights, Resistance, and Resiliency in the Pacific Northwest. Kestrel A. Smith. Washington Speakers Bureau HERE

Apr 12 Fri 12 Savouring the Middle Ages through its Herbs: Iconography of Phytoalimurgia. Dr. Eleonora Matarrese. School of Arts, English and Languages. HERE

Apr 14 Sun 2 Traveling “Silver” for those Not to the Manor Born: Old Sheffield Plate and Electroplated Silver in Travel Equipage and Cutlery from 1730 to the Belle Epoque. Carrie Tillie Culinary Historians of Washington CHoW HERE TAPE may be HERE

Apr 17 Wed 9pm Big Apples, Big Business: How Washington Became the Apple State. Washington Speakers Bureau HERE TAPE HERE

Apr 18 Thur 10AM ? Eating Out in Regency London. “Gaze into City chop houses, dockyard taverns, humble tripe shop and oyster rooms and find out what London was eating in the Regency era.” Paul Couchman - The Regency Cook £15.50 HERE

Ap 18 Thu 12 Consuming Recipes. “their evolution, how and where we find them, and how we use them.” Kitchen Table Conversation. Laura Brehaut, Shayma Saadat, Allie E.S. Wist. Oxford Food Symposium. £15 HERE

Ap 21 Sun 4-5:30 The Art of the Macaron. Keegan Rodgers. CHAA Culinary Historians of Ann Arbor HERE TAPE HERE

Apr 22 Mon 5:30 The History of New York's Meatpacking District and its Pioneers. Jacquelyn Ottman. Tape for one week. New York Adventure Club $12 HERE

Apr 24 Wed 6:30 How Pasta Became Italian. Karima Moyer-Nocchi. Les Dames d'Escoffier DC Regional Chapter HERE

MAY EVENTS -- Eastern time zone. 30 talks

May 1 Wed 11AM Koji and Indian Gastronomy. Prachet Sancheti Cultures.Group. HERE

May 1 Wed 6:30 New York’s Cocktail Parlors and the Women Who Hosted in Them. Nicola Nice. Culinary Historians of New York. $10 HERE TAPE may be HERE

May 1 Wed 8 Breathing Life into Your Community Cookbook Collection: A Culinary Yearbook. Catherine Lambrecht. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE may be HERE

May 3 Fri 12:30 A Gateway to Empire: Dutch Merchant Bankers and the Danish West Indies, 1760s-1800s. Pernille Røge. Low Countries History IHR The Institute of Historical Research HERE

May 5 Sun 2 Our Heirloom Grains and Vegetables. “heirloom grains and vegetables from the 19th century. What are the greatest of the horticultural creations that came to typify Low country and Tidewater cookery?” David Shields. CHOW Culinary Historians of Washington DC HERE

May 5 Sun 3-4:30 The Starving Empire: A History of Famine in France's Colonies. “food crises in Algeria, West and Equatorial Africa, and Vietnam into a broader story of imperial and transnational care…” author Yan Slobodkin. French Press HERE

May 7 Tue 12 Findability: introducing your article to the world. Wiki Club Meeting. Oxford Food Symposium HERE

May 8 Wed 12 The Sifter: The Ask. Searching for Foods in History. Oxford Food Symposium. HERE

May 8 Wed 12:30 Binding poor children by the Acre: The Origins and Economic Logic of Compulsory Apprenticeship Schemes in Southwest England c. 1670-1750. James Fisher. IHR The Institute of Historical Research HERE. TAPE HERE

May 8 Wed 6:30 East Coast Collector Talks About West Coast Pottery. John Moses. International Museum of Dinnerware Design HERE TAPE may be HERE or HERE

May 9 Thu 12:30 Embarrassment in Riches: The Development of Taste in Late Medieval London. Craig Bertolet. IHR The Institute of Historical Research [not sure, taste in broad sense] HERE

May 12 Sun 1 Indian Fermentation Cultures: Pickles, Koji, Breads. Cultures.Group. HERE

May 14 Tue 6:30 Food Innovation. Taproom Tastings. Catherine Prescott, Mary Tsaltas-Ottomanelli. Keeler Tavern Museum; & Hendrick I. Lott House. Donation HERE TAPE HERE

May 16 Thu 12:30 The Pan-Africanism of Jollof Rice in the 20th century. Dr. William Blakemore Lyon. IHR The Institute of Historical Research HERE

May 17 Fri 2 Food without Borders: High in the Himalayas. Nepal “exploring the essence of flavor-building, food preparation techniques and the uses of various spices and plants across cultures.” AARP not need membership HERE

May 18 Sat 2 Hot Brown Sandwich. [Ky Derby May 4] Cuisine of Different Cultures. Atlantic Institute HERE TAPE HERE

May 18 Sat 9pm Southeast Asian Ferments and Cultures. Connie Chew. Cultures.Group. HERE

May 19 Sun 4 Detroit’s 1910 Kosher Meat Riot. Dr. Catherine Cangany. CHAA Culinary Historians of Ann Arbor HERE TAPE HERE

May 20 Mon 7AM Evolving Foodscapes: A Spatial History of Hawkers in Singapore. from “itinerant street hawking to licensed hawking from stalls in fixed markets or centres.” Dr Bryan Wee. National Library Board, Singapore HERE. 2020 version TAPE HERE

May 20 Mon 5:30-7 Fine Dining on the Rails: History of the Pullman Train Car. Becky Libourel Diamond. New York Adventure Club. Tape one week $12 HERE

May 20 Mon 8 Cicadas, anyone? Carolyn Berg, David Hammond, Catherine Lambrecht. Chicago Foodways Roundtable HERE TAPE HERE

May 21 Tue 11:30 AM Dining with Nobility temp exhibit in Palazzo Sorbello, Perugia Italy. Virtual visit. “traditions of 18th-century society: dining, gastronomy and the art of setting the table” Patrizia Blanquart. World Virtual Tours. donation HERE

May 22 Wed 12:30 Identity and Regionality: Yeoman Farmers in Fifteenth- and Sixteenth-Century England. Dr. Louisa Foroughi. IHR The Institute of Historical Research HERE

May 22 Wed 8 The Soul of Jewish Food. Dylan Maysick, owner Diaspora Dinners. Culinary Historians of Chicago. HERE TAPE HERE

May 23 Thu 12 We need to talk about : New Dialogues through FoodZines. Panel. Oxford Food Symposium Free – £15 HERE

May 23 Thu 6:30-8:15 Foods of New York. Susan & Art Zuckerman. Chelmsford Public Library HERE TAPE HERE

May 26 Sun 8-10pm A Century of Caesar’s Salad. Martin Lindsay. BACH Bay Area Culinary Historians HERE

May 28 Tue 12:30 Lords and common lands in England during the central middle ages. Hannah Boston. IHR The Institute of Historical Research HERE

May 28 Tue 6-6:30AM Rum series: Grenada. “known as the 'Spice Isle' due to the production of nutmeg, mace and other spices, and the country's volcanic soil and weather allows for sugarcane to thrive, which forms the base of many rums.” Renegade Rum Distillery Wine & Spirit Education Trust (WSET) HERE TAPE HERE

May 29 Wed 8 AM Canine Cultivators: A Brief History of the ‘Gardener's Best Friend’. Peter Robinson. The Gardens Trust £8 HERE

May 30 Thu 12 Lunch and Learn: Spices. Laura Scheck. Brooklyn Brainery $18 HERE

May 30 Thu 12 Lee’s Army in Maryland: A New Perspective on the September 1862 Campaign. Dr. Alexander Rossino author “Calamity at Frederick: Robert E. Lee, Special Orders No. 191, and Confederate Misfortune on the Road to Antietam.” VA Museum of History & Culture HERE TAPE HERE

May 30 Thu 12:30 Food as Power/Food as Weakness: Courtly dining between pomp and poison. “a case of food crisis at the end of the reign of the "Great" Elector of Brandenburg-Prussia (1640-1688) following the death of his son, Ludwig.” Molly Taylor-Poleskey. IHR The Institute of Historical Research HERE

May 31 Fri 2 Food without Borders: The Spice Trade. “Middle Eastern cuisine. Learn about the uses of za’atar and enjoy a live cooking demonstration of baba ghanoush.” Omar Al Saife. AARP HERE

JUNE EVENTS -- Eastern time zone. 18 talks

Jun 1 Sat 12:30-2 A Sweet Taste of African Heritage. Claire Richardson. Culinary Literacy Center HERE

Jun 1 Sat 1:30 The Past, Present, and Future of LA's Koreatown Restaurants. Matthew Kang and Emanuel Hahn. Culinary Historians of Southern California HERE

Jun 2 Sun 1 Tempeh and Mixed Cultures. Cultures.Group. HERE

Jun 10 Mon 8 How Publishing Legend Judith Jones Shaped Culture in America. Sara B. Franklin. Culinary Historians of Chicago. HERE TAPE HERE

Jun 11 Tue 6-6:30AM Rum series: Jamaica. “has the largest pot-still production in the Caribbean and creates a range of rums including the high-ester rums…” J. Wray & Nephew. Wine & Spirit Education Trust (WSET) HERE TAPE may be HERE

Jun 12 Wed 1 A History of Indigenous and African Maritime Cultures. New England & Africa. Akeia de Barros Gomes. AARP HERE

Jun 13 Thur 12:30 Cookbooks, Menus & Society. “Special Holiday Foods and Rituals Discovered in Jewish Cookbooks” (Jean Moats); “The airline menu as a cipher for social, socio-political and technological changes since 1929” (Dickon Weir-Hughes). IHR The Institute of Historical Research HERE TAPE may be HERE

Jun 13 Thu 6:30 The Harlequin Eaters - Food inequity in 19th century France. Janet Beizer. Culinary Historians of New York $10 HERE TAPE may be HERE

Jun 17 Mon 7 Virtual Cooking w/ the First Ladies - Edith Wilson. Sarah Morgan. National First Ladies Library & Museum $9 HERE

Jun 19 Wed 2:30-4 Mrs Cromwell's Cookbook: Food, Print & Politics. Stuart Orme. Published 1664 “purporting to be the cookery book of Oliver Cromwell’s wife as a piece of Royalist propaganda. [or] … was the cookbook based on a real set of recipes consumed by the Cromwell family?” Oliver died 1658, Elizabeth died 1665. Cromwell Museum. Tape. £6 HERE

Jun 17 Mon 8-9:30 Dyckman Farmhouse: Story of Manhattan’s Last Surviving Farmhouse. 1784. Don Rice. New York Adventure Club. Tape for one week $12 HERE

Jun 18 Tue 5:30-7 A Victorian Summer: Ice Cream Socials to Extravagant Picnics. Becky Libourel Diamond. New York Adventure Club. Tape for one week $12 HERE

Jun 20 Thu 3:30 A Culinary Journey Through Turkish History. World Virtual Tours HERE

Jun 23 Sun 9AM Sudanese culture and cuisine. Hind Gaily. MACFEST - Muslim Arts and Culture Festival.HERE TAPE may be HERE

Jun 23 Sun 1 Cheese as Milk's Destiny. David Asher author The Art of Natural Cheesemaking and the upcoming Milk Into Cheese. Cultures.Group. HERE

Jun 27-28 Th-Fri 8am-12 Movers and Shapers. Animal History Group Panels include some interesting food history talks: Cold Fish: Technological Introductions & Knowledge Production in British Malaya; The Lives and Deaths of Urban Pigs in Late Medieval France; Inventing the Industrial Pig: Food Residues and Pig Finishing Barns in France, 1860-1940; more. Animal History Group £5 HERE

Jun 27 Thu 12:30 Ecological Crisis and Forced Migration: Unravelling the Impact of Famine Outbreaks in Chotanagpur, 1850-1950. “migration of people from this region to newly established tea and sugar plantations.” Vinita Rav. IHR Institue of Historical Research HERE

Jun 27 Thur 1 From Relish Trays to Old Fashioneds: Sampling Iowa Supper Clubs. Megan Bannister, author of Iowa Supper Clubs. State Historical Society of Iowa HERE TAPE may be HERE

©2024 Patricia Bixler Reber
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