Monday, April 27, 2020

Stay-at-home online learning - reading & videos

Many food history virtual lectures, learning sessions, historic cooking demos, exhibits and books are being offered free for the quarantine.  THREE symposiums will be online.  Most, including the Oxford Symposium Proceedings and videos of Culinary Historians of Southern California speakers, will continue to be freely available. I am adding other links as I find them, and if you know of any, please send contact form, on right.  ENJOY!

Last update 5/27/2020

Symposiums online - Free or small fee

May 19-28 The Great Big Jewish Food Fest.  Free. general info HERE Archive of past talks HERE

May 25 - 29.  Food and Disruption: What shall we eat tomorrow? will have 50 peer reviewed papers from 17 countries presented at the 5th Dublin Gastronomy Symposium ... online for free!  Information and link to registration is HERE     List and description of the panels, 3 per day,  HERE
Recordings of past programs (starting the day after broadcast) HERE

July 10 - Au 2 Herbs & Spices.   Oxford Symposium on Food & Cookery.  virtual symposium.  Not free (80 pounds/ $97), but here's your chance to watch if you have never gone. HERE

May and June events -  times Eastern time zone

May 19-28 The Great Big Jewish Food Fest. Archive of past talks HERE

May 20 Wed 1pm Jumbles (cookie talk for children, with recipe) DiMenna Children’s History Museum of the NY Historical Society. Livinghistory@home HERE

May 20 Wed 5pm Ask a Historian: Foodways with the Frontier Culture Museum with Karen Becker. HERE  Tape HERE

May 21 Thur 12pm  Flour before the Roller Mill seminar with author William Rubel.  Bread making every Thursday at noon. Join his Facebook page Bread History and Practice for weekly topics and details HERE

May 21 Thur 3pm History Conversations: Bread & Beauty with Claudia Kousoulas for Montgomery History. HERE

May 21 Thur 4pm On the Culture of Cheese. Interesting 20 min. talk by the author of The Art of Natural Cheesemaking on using the old starter methods: wood boxes or woven baskets, clabber, whey, or keifer.  HERE

May 24 Sun 4pm Maryland Foods, Favorite and Forgotten talk by Kara Mae Harris of Old Line Plate blog. HERE

May 25 - 29.  Food and Disruption: What shall we eat tomorrow?  5th Dublin Gastronomy Symposium ...  HERE

May 26 Tue 7pm Summertime Victorian Entertaining need Historic Foodways Society of the Delaware Valley membership $20 HERE

May 27 Wed 7pm 16,000 Years of Potato History. free. Culinary Historians of Chicago HERE

May 28 Thurs. 11am Women at Home in Early America tour of Period Rooms in DAR Museum HERE

May 28 Thur 12pm  Manchet Bread talk and workshop with author William Rubel.  Bread making every Thursday at noon. Join his Facebook page Bread History and Practice for weekly topics and details HERE

May 28 Thurs. 4pm The World’s Oldest Cheese and Yoghurt.  Weekly 20 min talks by specialist/authors are Thursdays 4pm at Fermentology more topics HERE All past talks on youtube HERE

May 28 Thurs. 5:30 Food and Drink in Italian Renaissance and Baroque Art. Princeton University Art Museum  HERE   The museum has arranged it so locals can watch while enjoying a specially designed menu from a downtown Princeton restaurant Mezzaluna for pickup and wine pairings from next door Public Wine, Beer and Spirits.  What a great idea!

JUNE
June 3 Wed 6:30  Wisconsin beer history - Pure Beer is Pure Food!  For members or newsletter list HERE 

June 4 Thurs 12pm Flatbread and the Early History of Bread talk and workshop with author William Rubel. Join his Facebook page Bread History and Practice for weekly topics and details HERE

June 4 Thurs 1pm Deciphering the Past: An Introduction to Transcription.  Knowledge needed when studying manuscript recipes, letters, diaries.  American Philosophical Society HERE

June 4 Thurs. 4pm A Brief History of Sourdough.   Weekly 20 min talks by specialist/authors are Thursdays 4pm at Fermentology more topics HERE

June 7 Sun 8pm  My Korea: Traditional Flavors, Modern Recipes - Hooni Kim interview presented by MOFAD x Gastro Obscura HERE
 
June 10 Wed 1pm Swedish Food History through the Kitchen Garden РA Virtual Talk with Richard Tellstr̦m. More HERE. $5 if not American Swedish Institute member

June 16 Tue 2pm Cooking at the Hearth at Colonial Williamsburg need Historic Foodways Society of the Delaware Valley membership $20 HERE

June 18 Thurs 4pm Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer Weekly 20 min talks by specialist/authors are Thursdays 4pm at Fermentology more topics HERE

June 18 Thurs 7pm  Fat Rascals: Dining at Shakespeare's Table. free. Culinary Historians of Chicago HERE   

June 25  Thurs 4pm Microbial War and Peace in Cheese Rind Microbiomes  Weekly 20 min talks by specialist/authors are Thursdays 4pm at Fermentology more topics HERE

June 30 Tue 12:30 Eight Flavors: The Untold Story of American Cuisine book group discussion with Ms. Lohman attending. Info and registration HERE $10 suggested donation to the Wilton Historical Society, CT

July 15 Wed 7pm  The Kitchen.   free. Culinary Historians of Chicago HERE

Virtual Lectures -  current

Fermentology Mini-Seminars. Thurs. 4:00 20 min. talks at least once a week (after which they are put up on youtube); subjects bread, cheese, beer, sourdough and many more are posted through August HERE   All past talks on youtube HERE

Weekly flour and bread seminar/workshops with William Rubel every Thursday at noon. Join his Facebook page Bread History and Practice for weekly topics and details HERE

A Seat at the Table: A Journey into Jewish Food HERE   Darra Goldstein with others including Joan Nathan discuss the food history and recipes of the Ashkenazi of Eastern Europe. (7 sessions) Free during Quarantine.  Registration HERE

River Rat Pottery - “COVID-19 CERAMICS : A survivalist guide to making ceramics during a pandemic” Facebook videos (for students to make at home) on finding river clay, drying, harvesting and cooking shells then mix in clay... HERE

Culinary Historians groups 

HFSDV Historic Foodways Society of the Delaware Valley. May 26 Tue 7pm Summertime Victorian Entertaining; June 16 Tue 2pm Cooking at the Hearth at Colonial Williamsburg.  need HFSDV membership $20 HERE

CHEW Culinary History Enthusiasts of Wisconsin.  June 3 Wed 6:30  Wisconsin beer history - Pure Beer is Pure Food!  For members or newsletter list HERE  /  Potato History talk recorded (start c 1 min.) HERE

Culinary Historians of Chicago.  3 Zoom talks  Potato History; Shakespeare's Table and The Kitchen. free. HERE  past talks are online as podcasts HERE

Culinary Historians of Northern California.  Virtual talks: Jews, Schmaltz, and Crisco April 19; Matthew Booker talk on co-editing the 2019 Food Fights: How History Matters to Contemporary Food Debates and also his family's sourdough.  May 14

Culinary Historians of Southern California. past speakers' talks HERE

Transcribing manuscript recipes or menus

Folgers list of online resources for early modern English paleography… to learn to decipher, read, and interpret manuscript materials written in early handwriting. HERE

EMROC Early Modern Recipes Online Collective - HERE

NYPL New York Public Library menus HERE
 
University free courses - ongoing

Harvard University free online classes. Science & Cooking: From Haute Cuisine to Soft Matter Science (chemistry) HERE and (physics) HERE Each is 16 weeks/units.  Harold McGee, top chefs and Harvard researchers. Harold McGee On Food and Cooking : The Science And Lore Of The Kitchen 1984, 2004

Futurelearn HERE (in conjunction with UK universities) videos and texts cover a wide variety of subjects (science, lit, health care, history...) including one by the Historic Royal Palaces on A History of Royal Fashion from Henry VIII to Elizabeth II, which is going on now.  It does not take too long to go thro a session. Four years ago, Historic Royal Palaces offered A History of Royal Food and Feasting, but it is no longer available, offered sporadically.  HERE

Great Courses HERE offers free trial (14 or 30 days) for their "lifelong learning" videos (profs give these food related talks, but not university courses) and have three series of 24 or 36, 30 minute videos.  Food: A cultural Culinary History and his earlier series Cooking across the Ages has Ken Albala cooking historical recipes in his kitchen.  
Food, Science and the Human Body is a lecture series of 36 topics by Dr. Crittenden discusses the evolution of diet, from early man, hunter gatherers, insects, spice trade, coffee and tea, as medicine.

Free online classes from universities in Massive Open Online Courses (MOOC) HERE, Coursera Courses HERE, Class Central HERE and FutureLearn HERE

Museum foodways

#Museumsurvivalkit video submissions from various museums – making recipes, foraging, etc HERE

Colonial Williamsburg Recipes HERE. "Explore from home" HERE. Past live videos HERE. "History is Served" (where is it now??)

Smithsonian Food History Weekends videos of past years speakers HERE

Pottsgrove Manor Wed Noon series.  Facebook video.  Sugar paste/plate, marzipan, molds and natural food coloring from May 13 is now up on Facebook HERE

 
Virtual talks, conferences - previous 

Culinary Historians of Southern California past speakers' talks HERE

CHEW Culinary History Enthusiasts of Wisconsin.  Potato History talk recorded (start c 1 min.) HERE

Puratos Sourdough Library in Belgium virtual tour HERE

The History of Native American Cuisine with Dr. Lois Ellen Frank. Road Scholar Virtual Lecture. HERE

War Fare: From the Homefront to the Frontlines online exhibit with WWI recipes HERE    WWI cookbook HERE

Smithsonian American History Museum Food resources 5/5/2020 HERE

Manuscript Cookbook Conference & others, Fales Food Video Archive NYU Special Collections (4 webpages, click on arrow at bottom). HERE

Roger Smith Cookbook Conference. HERE  The original site link which used to house the videos is being redirected to a grill company.

Women’s Suffrage Centennial exhibits in DC taped tours by C-SPAN.  National Archives HERE, and National Portrait Gallery HERE and pt. 2 HERE.   A bit of a stretch, but Kleber's Suffrage Cook Book is in the Library of Congress exhibit and 10 years ago I posted her poem "Pie for a Suffragist's Doubting Husband" for the 90th.  POST HERE

Online Reading

Oxford Symposium, Proceedings, prior to the most recent three years are now available on Google Books and as free downloads HERE

Historic cookbooks on line HERE

Newberry Library's Digital Collections for the Classroom, Chicago. HERE Essays and many period book pages on each subject: Foods of the Columbian Exchange, The Discovery of Chocolate, The Medieval Spice Trade.

Benjamin Franklin's Recipes series. American Philosophical Society, founded in 1743 by Benjamin Franklin houses his papers, which include recipes.  Starting in May 2020 they “have invited scholars, public historians, and chefs with a range of interests to share their reflections on Franklin, his recipes, and the culture of the eighteenth-century Atlantic World over the coming weeks.” HERE
 
©2020 Patricia Bixler Reber
Researching Food History HOME

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