Last Updated June 3, 2009

If you would like to suggest an event for inclusion here, please email us at editor@foodhistorynews.com.

2009

On-going

Supported by Amelia Saltsman, author of The Santa Monica Farmer's Market Cookbook.

Long-term

Through January 2010
Food for Thought. Museum of Early Trades & Crafts, 9 Main Street, Madison, NJ.
Learn about food and cooking during Colonial America. Discover what a typical Early American meal consisted of and how it was made. Learn about the different foods they ate, and imagine yourself trying to prepare three different meals using the same techniques and recipes from Early America. Visitors will have the opportunity to compare the kitchen utensils used back then to those of today. Regular museum admission. Museum is located two blocks from the Madison train station. For information, please call 973-377-2982 x10 or visit our website at www.metc.org.

June 2009

June 7-12, 2009
Reading Historic Cookbooks: A Structured Approach. Arthur and Elizabeth Schlesinger Library, Radcliffe Institute for Advanced Study, 10 Garden St., Cambridge, MA
A seminar taught by Barbara Ketcham Wheaton whose workshops in reading cookbooks as sources of social history have been attended by food writers, working cooks, historians, and scholars in other fields. Applications will be accepted through May 8, 2009. For more information, please visit this website.

June 7-13, 2009
Barbeque and Outdoor Cooking. John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902.
Tim Ryan, instructor. Explore traditional outdoor cooking techniques with many variations. Well slow-cook pork shoulders and beef brisket using an in-ground barbeque pit, open fire cooked chili or Brunswick stew. Dutch oven cookery. FMI http://www.folkschool.org/index.php?section=classes.

June 7, 2009, 3:00 - 5:30 p.m.
Year of the Kitchen Program: Parallel Lives: Mary and Mrs. Codman. Codman Estate Carriage House, Lincoln, Mass.
Two actresses portray an upstairs/downstairs view of life in Boston during the early 1800s. Based on extensive research, Diann Ralph Strausberg and Camille Arbogast assume the roles of two women who were contemporaries in the early years of the new republic--Catherine Codman, wife of a prominent merchant, and Mary Stone, a servant. The talks are followed by an in-character question-and-answer session, during which guests are offered a buffet of period refreshments. Live music accompanies the program. FMI 781-259-8098. Admission: $25 Historic New England members, $35 nonmembers. Registration required.

June 28, 2009, 3:00 - 4:30 p.m.
Year of the Kitchen Program: New England Victorian Cookery. Historic New England, Castle Tucker, 2 Lee St., Wiscassett, ME
Sandy Oliver, noted food historian and author of Saltwater Foodways and Food in Colonial and Federal America, speaks about the strange and savory food favored by New Englanders in the Victorian era. The lecture is followed by refreshments. This lecture is part of the Life in Nineteenth Century America Lecture Series. $5 Historic New England members, $10 nonmembers. FMI: (207) 882-7169 http://www.historicnewengland.org/things/calendar/Events.asp?State=ME and CastleTucker@HistoricNewEngland.org.

July 2009

July 11, 2009, 11:00 a.m. - 1:00 p.m
Year of the Kitchen Program: From Hall to Kitchen. Boardman House, Saugus, Mass.
Explore the 1687 Boardman House and discover how the original "hall"-a multi-purpose room used for cooking, eating, and gathering--was transformed into the "best room" after a new kitchen and dairy were added to the rear of the house. FMI 978-768-3632. Admission: free for Historic New England members, $5 nonmembers.

July 12, 2009, 9 a.m. - 3:30 p.m.
Cooking Class. The 1696 Thomas Massey House, Broomall, PA.
Cook and enjoy a typical seasonal English Colonial dinner. Class will prepare and eat Trout, Ragoo'd French Beans, and Lemon Pudding. Sourdough bread, cheese, and pickles included. For each class: Dress to be comfortable. Bring your apron and your favorite beverages. Fee is $35 per participant. Registration and payment made to Deborah Peterson, 327 Sumneytown Pike, Harleysville, PA 19438; deborahspantry@comcast.net Class size is limited - register early.

July 18, 2009, 11 a.m. to 4 p.m.
The Great Minnesota Pie Extravaganza. Forest History Center 2609 County Road 76, Grand Rapids, MN
Celebrate generations of pies and pie makers in an educational, entertaining and tastefully delicious afternoon. Join master pie maker and historian Joan Solberg as she describes the pie as a cultural phenomena and a social centerpiece. Sample pies made from historic recipes and compare them to modern pies and create your own pie. Phone: 218-327-4482. Fee: $8 adults, $6 seniors, $5 children ages 6 to 17.

July 18, 2009, 10:00 - 11:30 a.m.
Year of the Kitchen Program: Herbs in The Country of the Pointed Firs. Historic New England, Sarah Orne Jewett House, South Berwick, Me.
Historic New England Gardener Nancy Wetzel looks into the medicinal uses of herbs, the historic importance of community herbalists, and herb gardens through the lens of Sarah Orne Jewett's The Country of the Pointed Firs. Wetzel introduces Jewett character Mrs. Todd, the village herbalist of Dunnet Landing, and the herb garden and kitchen, where Todd created herbal remedies and consulted with neighbors about their health. Then tour the Jewett House gardens to see, touch, smell, and taste some of the herbs described by Jewett. Learn how Wetzel has created and maintains these lovely gardens and enjoy a cool glass of mint lemonade. Familiarity with Country of the Pointed Firs is encouraged but not necessary. Registrtion required. $6 Historic New England members, $12 nonmembers FMI: 207-384-2454 http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

July 18, August 15, and September 19, 10:00 a.m. - 12:00 p.m.
Year of the Kitchen Program: Canning and Preserving. . Historic New England, Cogswell's Grant, Essex, Mass.
Join Caroline Craig for a lecture and demonstration on canning and preserving. Learn about traditional preservation methods, look at the equipment used, and see some of the produce of Bert and Nina Fletcher Little's farm. Samples available for tasting. Registration required. $10 Historic New England members, $15 nonmembers. FMI: 978-768-3632http://www.historicnewengland.org/things/calendar/Events.asp?State=MA

July 25, 2009, 10:00 - 11:30 a.m.
Year of the Kitchen Program: The Way They Were Tour. Historic New England, Hamilton House, South Berwick, Me.
Go behind-the-scenes on a special tour focusing on the lives of early twentieth-century servants. Hear about the daily routines of domestics, groundskeepers, and other workers who made the leisurely lifestyle of the Tysons and other wealthy New England families possible. The tour includes a visit to the third and fourth floors to see where servants and other workers lived. Registration required $5 Historic New England members, $10 nonmembers. FMI: 207-384-2454. http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

August 2009

August 29, 2009, 3:00 - 4:30 p.m.
Year of the Kitchen Program: Molly Tucker's Kitchen. Historic New England, Castle Tucker, 2 Lee St., Wiscassett, ME
From 1858 until her death in 1922, Mollie Tucker prepared food in the kitchen at Castle Tucker for her family of eight, plus visiting friends or family, and in the summer season, paying guests. Learn about the food and how it was prepared, and about how her daughter and granddaughter used the kitchen later on. Tour the kitchen and see this unusual family space with four generations of cooking technology.207-882-7169. $5 Historic New England members, $10 nonmembers. Registration required. http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

September 2009

September 8-11, 2009
Food and War in Europe in the Nineteenth and Twentieth Centuries. International Commission for Research into European Food History. University of Paris-Sorbonne, Paris, France.
ICREFH's eleventh symposium. FMI http://www.vub.ac.be/SGES/ICREFH.html.

September 11 through 13, 2009
Oxford Symposium on Food and Cookery. St. Catherine's College, Oxford University, Oxford, England.
"Food and Language," on any aspect of food and language from the vocabulary of wine tasters, to changes over time in measurement terminology, the role of description in recipes, the language of menus and cookbooks, and much more. For further information on presenting or on attending is here.

September 18-20, 2009
BBQ & Kettle Cooking. John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902.
Tim Ryan, instructor. Explore traditional outdoor cooking techniques with many variations. Well slow-cook pork shoulders and beef brisket using an in-ground barbeque pit, open fire cooked chili or Brunswick stew. Dutch oven cookery. FMI http://www.folkschool.org/index.php?section=classes.

September 25, 10:00 - 11:30 a.m.
Year of the Kitchen Program: The Way They Were Tour. Historic New England, Hamilton House, South Berwick, Me.
Go behind-the-scenes on a special tour focusing on the lives of early twentieth-century servants. Hear about the daily routines of domestics, groundskeepers, and other workers who made the leisurely lifestyle of the Tysons and other wealthy New England families possible. The tour includes a visit to the third and fourth floors to see where servants and other workers lived. Registration required $5 Historic New England members, $10 nonmembers. FMI: 207-384-2454. http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

October 2009

October 3, 3:00 - 4:30 p.m.
Year of the Kitchen Program: Molly Tucker's Kitchen. Historic New England, Castle Tucker, 2 Lee St., Wiscassett, ME
From 1858 until her death in 1922, Mollie Tucker prepared food in the kitchen at Castle Tucker for her family of eight, plus visiting friends or family, and in the summer season, paying guests. Learn about the food and how it was prepared, and about how her daughter and granddaughter used the kitchen later on. Tour the kitchen and see this unusual family space with four generations of cooking technology.207-882-7169. $5 Historic New England members, $10 nonmembers. Registration required. http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

October 8 to Sat October 10, 2009
1849 All Things Culinary Around the World in 1849. Wine And Roses Inn, Lodi, California.
The Fourth IACP Food History Conference will cover the culinary history of the mid 19th century around the globe and how these traditions converge on California in the Gold Rush era and after. Speakers include Warren Belasco, Darra Goldstein, Andrew F. Smith, Jeffrey Pilcher, Dan Strehl, Andrew Coe, Colleen Sen, Kyri Claflin, Roger Haden and Carol Helstosky. The conference is limited to 50 participants. Contact Ken Albala for further information at kalbala@pacific.edu . Registration will be up soon on the IACP website.

October 11, 2009, 9 a.m. - 3:30 p.m.
Cooking Class. The 1696 Thomas Massey House, Broomall, PA.
Cook and enjoy a typical seasonal English Colonial dinner. Class will prepare and eat Roast Beef, dress'd Parsnips, Oysters in French Rolls, and a pistcachia cream. Sourdough bread, cheese, and pickles included. For each class: Dress to be comfortable. Bring your apron and your favorite beverages. Fee is $35 per participant. Registration and payment made to Deborah Peterson, 327 Sumneytown Pike, Harleysville, PA 19438; deborahspantry@comcast.net Class size is limited - register early.

October 31, 2009, 9:30 a.m. - 4:00 p.m
Year of the Kitchen Program: Historic House Kitchens Symposium . Spencer-Peirce-Little Farm, and Coffin House, Newbury, Mass
This program is aimed at helping staff and volunteers at historic house museums enhance the presentation and interpretation of the kitchens in their museums. Participants will learn about finding information on kitchen history, discussing the work in the kitchen, enhancing the presentation through faux foods, and conducting demonstrations to help visitors understand more about the meaning of the room and food preparation in previous eras. Historic New England members, $45 nonmembers, $60. Registration required. FMI 978-462-2634http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

November 2009

November 1-7, 2009
Holiday Fare at the Open Hearth, John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902
Kay Moss, instructor. Prepare festive foods at the hearth as you make friends with the bake kettle, spit, and pipkin. Heritage dishes worthy of rediscovery include jugged hare, quail pie, forced pumpkin, and of course, plum pudding. (These historic recipes translate well from fireplace and campfire to modern kitchen.) Finally, relax by the fire to create kitchen tools while we explore early holiday traditions. 1-800.FOLK.SCH (365.5724)FMI.

November 1, 2009, 2:00 - 5:00 p.m.
Year of the Kitchen Program: Federal Era Wine Tasting . Otis House Museum, Boston, Mass.
Harrison Gray Otis was known for his love of food, drink, and entertaining. He especially loved Madeira, and ordered it by the "pipe," a cask that held more than one hundred gallons. Learn more about fortified wines, their place in early American history, and entertaining in Federal era Boston during a tour and tasting at the Otis House Museum. Wine educator Sara Davies leads a tasting and discussion of port, Madeira, and sherry with wines provided by Charles Street Liquors, just in time to inspire your own holiday gathering. Historic New England members, $405 nonmembers, $50. Registration required. FMI 617-227-3957, ext. 256. http://www.historicnewengland.org/things/calendar/Events.asp?State=ME

November 8-10, 2009
Foodways in the 18th Century: Bringing Virginia's Bounty to the Royal Governor's Table. Colonial Williamsburg, Williamsburg, VA.
Williamsburg Seminars topic this fall is 18th century fine dining. Keynote speaker is Ivan Day, and weekend includes hands-on workshops, demonstrations of colonial chocolate making, ice cream, brewing, and period meals. FMI http://www.history.org/history/institute/institute_about.cfm. Register here www.history.org/conted. Phone 1-800-603-0948 or fax (757) 565-8921 or write Office of Conferences, Forums, and Workshops, The Colonial Williamsburg Foundation, Post Office Box 1776, Williamsburg, Virginia 23187-1776.

November 20-22, 2009
The Art of Smoke . John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902.
John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902. Paul Roche, instructor. Smoking meats has come a long way from being a survival skill to now being a culinary technique. Join us to smoke fish, beef, and poultry while learning about cold and hot smoking, dry rubs, and brines. Explore different woods and the flavor they lend to meat. FMI http://www.folkschool.org/index.php?section=classes.

December 2009

January 2010

February 2010

March 2010

April 2010

May 2009

Future