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Calendar of Events |
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This Website was Designed and is Maintained by Kimberly Costa
ALL RIGHTS RESERVED Updated September 2011 For Web site information or submissions please e-mail |
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Historic Foodways Society of the Delaware Valley |
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Dedicated to the Promotion and Understanding of Food History |
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Sugar, Spice and Isinglass Workshop
Symposium: Saturday, May 21, 2011 Cost $65
Cooking/Baking Workshop: Sunday May 22, 2011 Cost $40
Symposium - Saturday 9:00 a.m. to 3:00 p.m.
Deborah Peterson will be presenting: Sugar: from Harvested Cane to the Table, a PowerPoint presentation by Deborah Peterson of Deborah Peterson's Pantry & Past Masters in Early American Domestic Arts. Learn about the 18th century sugar-making process beginning with the pressing of the cane with explanations and illustrations showing the many steps and equipment used to produce the various sugars. We will also cover the differences in sugars, packaging, exports, marketing and uses in the 18th century home. There will be show and tell items and a handout.
Clarissa Dillon will be presenting: Blessed be he that invented Pudding… Today, pudding can be purchased already prepared. For historic cooks, it’s not so simple –in fact, it can be downright intimidating. This talk will discuss the evolution of English puddings from harvest-time specialties through one-pot meals to those over-the-top presentations, like Solomon’s Temple in Flummery, that appeared on tables of the ostentatious. Period receipts and helpful hints will be included. Hands-on-Workshop on the following day participants will prepare a variety of pudding and other dishes that use spices and/or sugar (but NOT Solomon’s Temple in Flummery!)
Mercy Ingraham will be presenting: A History of Spice: Its Cultivation, Combination, and Magic. An illustrated power point presentation will review the story of spice down through the ages. Understand why spices were so incredibly expensive in the 17th and 18th century. Hear about the many different ways in which spices were used, in addition to flavoring food. Distinguish your own personal cuisine and learn how to blend your own special spice mixture.
Cate Crown will be presenting: Cakes, Great and Small: Cake baking was very different in the 18th century. You will find no receipts for cookies in colonial cookbooks; they were called cakes, small cakes, or biskitts! Learn a bit about making these lovely treats and enjoy a hands-on workshop on Sunday.
Baking Workshop - Sunday 9:00 a.m. to 3:00 p.m.
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2012
February 2012
February 5, 2012 Cooking with Mother Goose With Kimberly Costa Stanton, NJ. 1-4 p.m. Free www.readingtonmuseums.org for directions
March 2012
February 4 Chocolate Workshop Johnson Ferry House Washington Crossing State Park Washington Crossing, NJ Susan McLellan Plaisted will lead a workshop where participants will roast cocao beans and process them on a metate to prepare chocolate for use in beverages and receipts. $50 per person To register: Susan McLellan Plaisted PO Box 1162 Morrisville, PA. 19067
February 5 Cooking with Mother Goose Bouman Stickney Farmstead Readington, N.J. 1-4 p.m. Come watch the Queen of Hearts’ tarts being made during this openhearth cooking demonstration. $5 suggested donation Kim Costa, 908-236-2327
February 11 Open-Hearth Chocolate Cooking Workshop Pottsgrove Manor Pottstown, Pa. 10-3 p.m. Join Deborah Peterson for a hands-on workshop preparing colonial chocolate dishes. $50 per person 610-326-4014
February 17 Feeding the Spirit; Museums, Food and Community 1:45-5 p.m. A free webcast Join colleagues across America on line for a “national potluck” exploring how museums can promote food literacy, make their food service healthier and sustainable and use food to build audience and strengthen community connections. The sponsoring organization, American Association of Museums will provide commentary and discussion by museum experts; forums for you to connect with colleagues via chat and social media; and suggested recipes for your potluck! Registrants will also receive the Feeding the Spirit Cookbook: a Resource and Discussion Guide. Participants will view the webcast with friends and colleagues at a convenient venue and contribute to the national conversation and discuss how museums wants to tackle food issues. The webcast includes presentations by: Jeannette Ickovics, Yale School of Public Health, New Haven, Conn. Elizabeth Meltz, director of food safety and sustainability, Batali/ Bastianich Hospitality Group, New York Erika Allen, Chicago and National Outreach Coordinator, Growing Power Live commentary and discussion by museum practitioners pioneering the exploration of museums and food 2012 CFM Lecture "Serve It Up Proudly! Some Food for Thought on The Intersections of Food Studies and Museums" by Dr. Jessica B. Harris, culinary historian, Queens College, CUNY; Ray Charles Program, Dillard University. Register today.
February 20 Foodways of Washington’s Times Mercer Museum Doylestown, Pa. Susan McLellan Plaisted will prepare, cook and interpret some of the favorite fare of our first president at the log house. Free with museum admission
March
March 3 Woodstove Cooking Pennypacker Mills Schwenksville, PA 10-4 Try your hand at cooking on a turn of the century wood stove. Bring a receipt you would like to try making. Cost is the rent of the classroom split between the participants. Contact sheilawalter5@aol.com
March 10 A Late Winter Meal Thomas Massey House Broomall, PA. 9:30-2:30 $35 per person Call Clarissa, 610-642-4269
March 18-20 Good Spirits: Alcoholic Beverages of the Eighteenth Century Colonial Williamsburg www.history.org/history/institute/institute_about.cfm
March 31– April 1, 2012 Deborah Peterson’s Pantry’s Spring Food Symposium GeneseeValley Museum
March 31 A Ploughman’s Lunch -- Bread, Cheese, Pickles and Beer Genesee Country Village and Museum Mumford, N.Y. This seminar organized by Deb Peterson includes talks by: Brian Nagel, director of Interpretation, Genesee Country Village and and Museum: Not Much Has Changed: Brewing in 1803; Patricia Mead, Lead Interpreter- Historic Foodways, Genesee Village and Museum: “BARM in the USA”; Deanna Berkemeier, lead interpreterdomestic skills at Genesee Village and Museum: “Just Say Cheese”; Pamela Cooley, independent historian on Amelia Simmons; “Hot leads and dead ends.” $80 f o r m o r e i n f o r m a t i o n : www.deborahspantry.com
April April 18 Civil War Legacy: Community Cookbooks Peachfield, N.J. 7 pm The war effort by women in the North during the Civil War laid the foundation for what evolved into today' s community or ch a r i ty cookbook. Maureen O’Connor Leach will illustrate that evolution with her collection of period cookbooks. Free
April 21 Open-Hearth Cooking Workshop Pies and Puddings, Sweet and Savory Pottsgrove Manor Pottstown, PA. 10-3 p.m. Shelia Walter will teach the art of making pies and puddings, how to make a pie crust, and both savory and sweet pies and puddings. $50 610-326-4014
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