Food History Symposiums 2012

There are 6 historic food conferences and symposiums in the next three months:


Feb 9-11 Cookbook Conference at the Roger Smith Hotel, NYC
HERE Videos of the talks are now online: Videos

Feb 10 deadline for speaker proposals for the July 6-8 Oxford Symposium: Wrapped & Stuffed Foods, Oxford, UK
HERE

Feb 11-12  Dr. William Woys Weaver gave a presentation to Les Dames d'Escoffier on The Mainstreaming of Heirloom Foods and then Food and Drink in Medieval Cyprus to CHoW (Culinary Historians of Washington DC).

Feb 24-25 Food and the City Conference. Boston University, MA
HERE

Mar 18-20  Good Spirits: Alcoholic Beverages of the Eighteenth Century, Colonial Williamsburg, VA. HERE
They will examine the manufacture, trade, service, and consumption of the most popular beverages of the period and delve into how every level of society had their favorites. Keynote: Peter Brown

Mar 31 A Ploughman's Lunch - Bread, Cheese, Pickles and Beer; Everyday foods in the late 18th and early 19th centuries. 
An Historic Foodways Symposium presented by Deborah Peterson's Pantry and Genesee Country Village and Museum.  Mumford, NY
HERE

For previous postings on Symposiums and workshops click HERE

©2012 Patricia Bixler Reber

hearthcook.com