These are a listing of upcoming Hearth Cooking and Historic Foodways classes in our area. Those with an * are taught by our members. Hearth Cooking classes and demonstrations are generally held in the cooler Fall/Winter and Spring/early Summer months Contact the sponsoring organization for further details and registration information-- before heading to an event!
Guidelines for ALL Cooking classes and Workshops: Plan to wear clothing made from natural fibers, as you will be around open flames. These include cotton, linen, and wool. Stay away from garments containing polyester, nylon, acrylic and Lycra. ALSO—suggested that you wear closed-toed SHOES.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ July 22, 2019 6:00 p.m. Cheese: A Taste of Cross-Cultural History Cheesemonger Jamie Png
An emphasis on cultural “authenticity” often shapes how culinary staples such as cheese are produced, presented, regulated, and enjoyed – even with centuries of globalization and cultural exchange to inform and complicate these narratives. In this class, we start with a seemingly quintessential cheese plate, and discuss the historical contexts of key ingredients through the lens of colonization and conflict, travel and trade. While tasting delicious cheeses and accompaniments, we’ll delve into the hidden histories behind these artisan staples. Selected library resources and materials will frame the conversation, with staff on hand to discuss research opportunities at the Rosenbach Library. This class is led by Jamie Png, an established local cheesemaker and cheesemonger, museum & archive enthusiast, and self-identified history nerd. Pre-registration is required; tickets are $20 via Eventbrite.
August 26, 2019 6:30 p.m. Salt Rising Bread: Talk and Tasting Elwood Restaurant 1007 Frankford Ave Philadelphia, PA. 19125
It's name is a misnomer as salt rising bread is actually bread being leavened with bacteria and not yeast or chemical leavening. It's origins lie in the Appalachian Mountains and the pioneer women who didn't have access to yeast. It is truly a delicious cultural foodway of the United States and is endangered of being a lost tradition. Chef Adam Diltz wants everyone to know about this bread because he is so amazed and intrigued by this Appalachian tradition. Diltz is offering a talk/demo for free at Elwood. The author of Salt Rising Bread, Jenny Bardwell will come and give a talk about salt rising bread, and I will give people some to taste. All bakers, craftsman, chefs, cooks, and anyone interested in cultural foodways should come to this talk. Jenny will have her book for sale for $15. Monday, August 26 6:30 see Elwood Restaurant Facebook event page for more details. https://www.facebook.com/events/2596858727237112/?ti=cl
September 13, 2019 The Founding Generation and their Spirits: How Consumption Shaped American Politics and the Presidency Matthew Costello David Library Washington Crossing, Pa. 7:30 p.m. free but reservations required 215-493-6776 x100 dlar.org/events.htm ***
October 5, 2019 A Culinary History of Southern Delaware Denise Clemons 10:30 a.m. Delaware Public Archives 121 Martin Luther King, Jr. Blvd Dover, Delaware Historic farms and waterways crisscross Southern Delaware, connecting residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes, and united wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crabs reign supreme. With recipes from regional favorites like beach plum jelly and chicken with slippery dumplings, author Denis Clemons explores the history behind the ingredients and savors the story in every dish. 302-744-5000