One teaspoonful of Patapsco Baking Powder to a Quart of sifted flour will, if allowed to stand a short time, make a better baking than the same quantity of any other brand of baking powder sold in the United States.
Do not be mislead by the false representations of unreliable and unscrupulous dealers, but give Patapsco a fair trial and be convinced.
Patapsco Baking powder possesses advantages over and and every baking powder manufactured.
Housekeepers can allow the dough made with Patapsco Baking Powder to stand several hours before baking and it will be a benefit to it, while other powders are thereby materially injured. You can however, if desired, bake at once, and we GUARANTEE, under either circumstance, you will always have (with good flour) light, white, wholesome and nutritious Biscuits, Bread, cakes, Muffins &c. &c.
More information on Smith, Hanway & Co. in a past post with two other trade cards. These two trade cards will be moved to that post HERE
Upcoming virtual talks
Oct 6 Tue 5-6:15 “She Wishes to get a Permit to Sit in the Market:” Women, Welfare, and Food Selling in the Early Republic. NYC & Philadelphia. Massachusetts Historical Society HERE
Oct 7 Wed 3pm London's Food Factories Virtual tour. Rob Smith, Footprints of London £10 - £16 HERE
Oct 8 Th 12 Scarcity, Memory, and Changing Taste. 5 speakers: From Poor Peasant Commensality to Fine Dining; Shōjin Ryōri, Japanese Buddhist Food; Poverty Food and Future Climates; Pumpkins and Parsnips; Nutritionally Good, Symbolically Inedible: Poverty Food, Memory, Refusal, and Reconciliation Across Three Korean Generations. Oxford Food Symposium on Food and Cookery. Free – £15 HERE
Oct 8 Thu 8-9:30 A Culinary History of Funeral Food. Sarah Lohman. Brooklyn Brainery. $10 Tape for one week HERE
Oc 8 Thu 9-10:30pm Exploring Indigenous Worldviews through Traditional Foodways. Dr. Enrique Salmón. California Institute of Integral Studies. CIIS Public Programs. $12.18 HERE
Oct 9 Fri 2:30 An Earthen Ware In The Antique Stile. “This talk will explore Jefferson’s passion for Wedgwood and its place at Monticello, and reveal how ceramics shaped his evolving taste and vision.” Diane Ehrenpreis. Wedgwood International Seminar. HERE
Oct 11 Sun 2 The New Face of Israeli Cuisine. Roger Sherman (NH zoom) CHOW HERE, $10 non-member HERE
Oct 13 Tue 5:30-7 Philly's City Tavern: The Founding Table of Revolutionary America. Becky Libourel Diamond. New York Adventure Club. Replay for one week. $18.88 HERE
Oct 17 Sat 5:30am-11:30 Serve it Forth Food History Festival 2026. Sam Bilton, Neil Buttery, Thomas Ntinas and Alessandra Pino. £13.70 HERE
Oct 18 Sun 5 Nourishing Networks: A Street Food History of New Orleans. Ashley Rose Young. CHAA Culinary Historians of Ann Arbor HERE TAPE may be HERE
Oct 22 Thur 12 Poverty in Performance, Literature, and Community. 4 speakers: Paupertas (Poverty) in Latin Language and Literature, and the Broad Scope of Roman Attitudes to Poverty; From Poverty Socials to White Trash Parties, 1890 to the Present; How Rural Homestays are Quietly Rewriting Poverty Food in the Indian Himalayas; Feeding the Poor in the Holy Land. Oxford Food Symposium on Food and Cookery. Free – £15 HERE
Oct 22 Thu 8 Cult Food: How Breakaway Religions of the 1900s Shaped the American Diet. Sarah Lohman. Brooklyn Brainery. $10 Tape for one week HERE
Oct 28 Wed 8 Ma Vie en Rose: My Sweet Life. author Rose Levy Beranbaum. Chicago Foodways Roundtable HERE
Oct 30 Fri 6 Foods of the Pennsylvania Dutch: 1700–2026 and Beyond. William Woys Weaver. Landis Valley Village & Farm Museum. Hybrid. Members freeHERE
2026 Past talks
SEPTEMBER EVENTS -- Eastern time zone.
9 talks
Sep 2 Wed 1 Breadfruit’s Three Global Journeys. Russell Fielding. Linnean Society of London HERE. TAPE HERE
Se 2 Wed 7 Cookin’ with Congress: Famous Punches & Mocktails of the White House. Bennett Rea. National First Ladies' Library & Museum. $9.53 HERE
Se 13 Sun 2 Corpse Reviver! The History of Cocktails and Medicine. Camper English author of Doctors and Distillers: The Remarkable Medicinal History of Beer, Wine, Spirits and Cocktails. CHoW Culinary Historians of Washington DC . $10 for non-members HERE. Talk info HERE
Se 15 Tue 5:30-7 French Flavors of the Gilded Age: How Haute Cuisine Shaped Dining. Becky Libourel Diamond. New York Adventure Club. Replay for one week. $18.88 HERE
Se 15 Tue 8-9:30 Ice Cream! The History of America's Favorite Dessert. Erik Hodgetts. New York Adventure Club. Replay for one week. $18.88 HERE
Se 20 Sun 4 Bacon: The History of America’s Most (Un)Desirable Food. author Mark A. Johnson. Culinary Historians of Ann Arbor. Hybrid HERE TAPE may be HERE
Se 22 Tue 3pm London's Historic Markets – Virtual tour. Rob Smith, Footprints of London £10 - £16 HERE
Se 29 Tue 12-2 [5 BST] Reconstructing a Recipe: Memory, Dementia and the Making of Za'atar. Marianna Farag. The Kitchen Lab. Oxford Symposium on Food and Cooking. HERE
Se 29 Tue 5-8:15 The 1917 New England Sugar Shortage: An Imperial View. Seokju Oh. Massachusetts Historical Society HERE. TAPE maybe HERE
AUGUST EVENTS -- Eastern time zone.
2 talks
Aug 4 Tue 2 EDT The Legacy of Julia Child's Kitchen with Smithsonian Curator Paula J. Johnson. Detroit Public Library HERE
Aug 27 Thu 9pm? [6-7:30] Learning from Las Vegas Food. “edible native plants that sustained early life and are still present in our landscape. We’ll talk about the surprisingly luxurious foods available in early Las Vegas before moving into our casino era—including buffets and shrimp cocktail—and we’ll discover why slot machines used images of fruit. Then, in modern Vegas, we’ll explore how the Strip became a destination for high-end dining…” Sarah Lohman. Nevada Humanities HERE
Aug 28 Fri 6 To Market, To Market: Lancaster County’s Role in America’s Food System. “From cattle drives to railroads to trucking, this lecture traces the evolution of agricultural supply chains” Landis Valley Village & Farm Museum. Hybrid. Members freeHERE
JULY EVENTS -- Eastern time zone.
4 talks
Jul 2 Thu 9-10AM Thames Tradesmen. “Some of the many trades to thrive along the Thames.” Guildhall Library HERE
Jul 10-12 Fri-Sun Oxford Symposium on Food & Cookery. Poverty Food. In person or online. "recordings of plenary sessions, a live Zoom session at St Catz [Oxford UK] to vote for the 2029 Symposium topic, online discussion sessions with paper presenters during Sep–Nov and a digital copy of the 2026 Proceedings upon publication (estimated June 2027)." £40
Jul 21 Tue 1 Hooves, Paws, and Claws for the Cause: Animals in the U.S. Civil War. “from providing essential food and other war materials, to transporting these vital goods. Cavalry enhanced armies’ offensive and intelligence operations and animal mascots” Bradford Stone. OASIS $12 HERE
Jul 31 Fri 6 Farmer Revolts in America’s Early Republic. Philip Gruber. Landis Valley Village & Farm Museum. Hybrid. Members freeHERE
JUNE EVENTS -- Eastern time zone.
24 talks
Jun 1 Mon 1 The Neglected Interface between the state and voluntary organisations: The historical and contemporary politics of providing food in hospitals. Raphael Allerton, Rebecca O’Connell, Helen Abnett. Institute of Historical Research HERE. IHR TAPE maybe HERE
Jun 2 Tue 12-1 The 1776 Table: Who Shaped American Cuisine? "how recipes were written, preserved, and circulated. Dame Robin Griffith grounds the discussion in archaeobotany, revealing what people actually ate. Dame Laura Kumin brings Alexander Hamilton’s world of entertaining to life, while Dame Ashley Rose Young traces how food moved through markets and peddlers...The first known African American cookbook wasn’t published until 1866, which reminds us that Black culinary knowledge shaped the American table long before it was credited in print—a gap that Dame Toni Tipton Martin helps illuminate..." Les Dames d'Escoffier International. $10 HERE
Jun 3 Wed 12 What is a Recipe? Augusto Esteves, Míriam Herrero, Roger González March. Oxford Food Symposium on Food and Cookery Free – £15 HERE
Jun 3 Wed 1 From Florence’s Last Supper Paintings to Leonardo’s Last Supper. “In Florence, throughout the 15th century, many convents were decorated with large scenes of the Last Supper… artistic evolution…” NextStop-Italy - Italy Virtual Tours HERE
Jun 8 Wed 7 Cookin’ with Congress: Drink Like a First Lady. Bennett Rea, the viral creator behind Cookin’ with Congress HERE. National First Ladies' Library & Museum HERE
Jun 10 Wed 7:30 Behind the Lines: Female Followers of the Continental Forces. Samantha Allison. Delaware River Greenway Partnership (DRGP) HERE. TAPE HERE
June 11 Thu 9AM Oranges & Lemons: A City Nursery Rhyme. “an English nursery rhyme which refers to the bells of several churches, all within or close to the City of London; its roots go back to the 18th century.” Jill Finch. Guildhall Library HERE
Jun 11 Thur 12:30 Substitution Food. Tracing material history of tapioca (cassava): Understanding western imperial and native state interventions in Kerala from 1870-1950. Nahla Mohammed KT. Institute of Historical Research. HERE. IHR TAPE maybe HERE
Jun 13-14 Sat & Sun 6-11AM British Library Food Season 2026. Variety of 16 talks, 8 online. Online tickets: from £5- tape for 14 days. discounts HERE
Jun 13 Sat 6:15AM From Aspic to Instagram Food Photography Through the Ages. British Library Food Season 2026 Online tickets: from £5 tape for 14 days. discount HERE
Jun 13 Sat 8AM 1:00 UK The Edible Archive: Palestinian Memory and Resistance. Land, Seeds, Roots and Growth. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 13 Sat 9:30AM 2:30 UK In the Heat Together: Couples and siblings in the Kitchen. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 13 Sat 11:00AM 4:00 UK Much Ado About Cooking in Shakespeare. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 14 Sun 6:30 AM 11.30UK Ruthie Rogers: On Kitchen, culture and the Makings of River Café. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 14 Sun 7:45 AM 12.45UK Silk Roads and Ottoman Routes: How Ingredients and Tastes Came to Europe. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 14 Sun 9:00AM 2:00UK The Legacy of Edna Lewis. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 14 Sun 9-10:30AM Channeling the Muse or the Monster: Poems on the History of Tea. Shadab Zeest Hashmi. MACFEST - Muslim Arts and Culture Festival. HERE
Jun 14 Sun 11:00 AM 4.15UK Fork to Fiction: Food and Drink Writers Turned Novelists. British Library Food Season 2026. Online tickets: from £5 tape for 14 days. discount HERE
Jun 17 Wed 7AM Running a museum café: Balancing Hospitality and Heritage. Caroline Mathers, Sue McVey. Museums Galleries Scotland. HERE
Jun 18 Thu 7:30 Ingredients for Queer Food and the Makings of a Feminist Restaurant. Dr. Alex Ketchum. Culinary Historians of Canada CA$17.31 HERE
Jun 24 Wed 8 Native Americans, Their History and Food Culture. Chef Elena Terry. Culinary Historians of Chicago HERE
Jun 25 Thur 5:30-7 Fine Dining on the Rails: History of the Pullman Train Car. Becky Libourel Diamond. New York Adventure Club. Tape for a week $18.88 HERE
Jun 27 Sat 9-10:30AM Food and fashion: Fez - a model city of sustainability. Fatima Manar. MACFEST - Muslim Arts and Culture Festival. HERE
Jun 30 Tue 1-3 'Compliments to the Chef.' “For 29 years spanning two centuries, Daniell Clarke served as Master Cooke to Queen Elizabeth I and King James I (VI).” Guildhall Library HERE
Jun 30 Tue 1-3 Art and Science of Confectionery Crafting. Studyhub. HERE
Jun 30 Tue 6-8 Compliments to the Chef. Lester Hillman. “For 29 years spanning two centuries, Daniell Clarke served as Master Cooke to Queen Elizabeth I and King James I (VI). At his 400th anniversary…” Guildhall Library. HERE
MAY EVENTS -- Eastern time zone.
18 talks
May 1 Fri 12 Plant Science Conversations: Conservation Seed Banking. Dr. Jassamine Finch, Dr. Susan Pell. USBG U.S. Botanic Garden Online HERE
May 3 Sun 2 My Culinary Writing Career. Nevin Martell. CHoW Culinary Historians of Washington DC. $10 for non-members HERE Info on talk HERE
May 5 Tue 12:30 ‘Private dinners, tavern suppers, convivial meetings and perhaps intemperance itself’: the role of political sociability in establishing and maintaining political friendship and alliances in late-Hanoverian Britain, 1760-1837. Brendan Tam. Institute of Historical Research. HERE IHR TAPE maybe HERE
May 5 Tue 7 The Franklin Stove: An Unintended American Revolution. During the Little Ice Age… Benjamin Franklin believed that his stove could provide snug indoor comfort despite another, related crisis: a shortage of wood caused by widespread deforestation. Joyce E. Chaplin. American Antiquarian Society. Hybrid HERE. TAPE may be HERE
May 7 Thu 3 The Four Corners Potato: Indigenous Subsistence and Agricultural Legacy on the Colorado Plateau. “The Four Corners Potato (Solanum Jamesii), a 10,900-year-old native potato, is strongly associated with the archaeological complexity and ecological diversity of the Bears Ears region on the Colorado Plateau.” Cynthia Wilson and Alastair Bitsoi. American Philosophical Society. HERE. TAPE maybe HERE
May 12 Tue 12:30 Feeding the Nation’s Children: School Meals, Inequality, and the Politics of Care in Modern Britain. Heather Ellis. Institute of Historical Research. HERE IHR TAPE maybe HERE
May 13 Wed 6:30 The Pierogi Problem. authors Fabio Parasecoli, Agata Bachorz, and Mateusz Halawa. Culinary Historians of New York $10 HERE TAPE may be HERE
May 13 Wed 6:30 Blooks: the Quirky World of Culinary Objects in Book Form. From the Collection of and presented by Mindell Dubansky. The International Museum of Dinnerware Design IMoDD HERE TAPE HERE or at website.
May 13 Wed 8 The Dining Room. John Ota. Culinary Historians of Chicago HERE TAPE maybe HERE
May 14 Thu 12:30 Medieval/Early Modern Cookbooks. Adriana Sohodoleanu, Daniela Gutiérrez Flores. Institute of Historical Research. HERE IHR TAPE maybe HERE
May 18 Mon 6 Revolutionary Narratives: From Broadsides to Hollywood. “how disinformation and shifting ideologies influenced understanding of the American Revolution.” Jordan Taylor, Michael D. Hattem. Massachusetts Historical Society. Hybrid HERE
May 21 Thur 7 The 10 Most Influential Cookbooks in American History. Dr. Leslie Goddard. Hicksville Public Library HERE
May 22 Fri 12 Cooking Up History: Giuliano Hazan and a Legacy of Cooking Italian. National Museum of American History HERE
May 24 Sun 8-9:30 SPAM! A Global History. Kelly Spring. Bay Area Culinary Historians BACH HERE
May 27 Wed 12 Caring for Your Family's Personal Archives. $5 Historic New England HERE
May 27 Wed 6 Curious & Complex Connections: Environmental History & the War of Independence. “natural environment and the war were interconnected, from food and fuel to deforestation and shifting animal populations.” David Hsiung, Joyce Chaplin. Massachusetts Historical Society. Hybrid HERE
May 28 Thur 12:30 Indian Food. Tarana Husain Khan, Aditi Das. Institute of Historical Research. HERE IHR TAPE maybe HERE
May 28 Thu 7:30 Stewarding with Stories: Sustaining Fish and Community on Lewis Island. “Lewis Fishery— the last remaining commercial traditional haul-seine fishery on the non-tidal Delaware River.” Dr. Charlie Groth. Delaware River Greenway Partnership HERE. TAPE maybe HERE
APRIL EVENTS -- Eastern time zone.
15 talks
Apr 1 Wed 7-8:30 Shifting Landscapes: Slavery and the Built Environment. Panel discussion of virtual tour. Hermann-Grima + Gallier Historic Houses (HGGHH) HERE. TAPE HERE (1:30)
Apr 12 Sun 2 The Kingdom of Rye: Russian Food and National Identity. Darra Goldstein. CHoW Culinary Historians of Washington DC. $10 for non-members HERE Info on talk HERE
Apr 13 Mon 8 American Bacon. author Dr. Mark Johnson. Chicago Foodways Roundtable HERE
Apr 14 Tue 5:30 Ireland's Great Famine [1845-1852] in Irish-American History: Memory and Meaning. Mary C. Kelly. Hybrid. Freedom Public Library NH HERE
Apr 15 Wed 7 VPC: Food, Hunger, Scarcity and General Washington’s Continental Army. John Ota. Morris-Jumel Mansion. HERE
Apr 16 Thur 6-7:30 Taste of Revolution: Soldiers’ Food in the War for Independence. Jeff Pavlik. Culinary Historians of Ann Arbor. HERE TAPE HERE
Apr 16 Thur 6:30 Breadfruit. The Colorful, Global Story of a Caribbean Staple. Dr. Russell Fielding author of Breadfruit: Three Global Journeys of a Bountiful Tree (Dec2025). Culinary Historians of New York. Nonmembers $13.26 HERE TAPE may be HERE
Apr 16 Thu 6:30-8 Forbidden Fruit - 1000 years of Prohibition. Sumptuary laws covering gin whiskey… David McNicoll author of The Language of Whisky. Brooklyn Brainery. $10 HERE
Apr 23 Thu 1 ANCIENT ROME: Food, Recipes and Traditions. Dr. Martine D. World Virtual Tours HERE
Apr 25 Sat 11 How Macaroni and Cheese Shaped Human History. Karima Moyer-Nocchi. Culinary Historians of Chicago & Culinary History Enthusiasts of Wisconsin (CHEW) HERE TAPE maybe HERE
Apr 26 Sun 8 What Mrs. Fisher Knew, and What We Know Now. Evelyn Rose. Bay Area Culinary Historians BACH HERE
Apr 28 Tue 6 Indigenous Insights for Planetary Health and Sustainable Food Systems. book by Shailesh Shukla & Priscilla Settee. Pépin Lecture. Boston University, Food Studies Programs HERE
Apr 29 Wed 6-7:30 Sabores del pasado (“flavors of the past”): Exploring the Origins of Miami Cuban Restaurant Culture. Allyson Pérez. Culinary Historians of Ann Arbor. Hybrid. HERE TAPE HERE
Apr 30 Thu 12:30 [5:30 UK] The Globalization of Bubble Tea. Xinwei Zhang. Institute of Historical Research. IHR HERE
Apr 30 Thu 6 Weathering Crisis: Revisiting James Madison’s Contributions to Climate and Citizen Science. Dr. Marcia McNutt. American Philosophical Society. HERE
MARCH EVENTS -- Eastern time zone.
23 talks
Mar 3 Tue 12:30 In search for Agrarian Capitalism in England, c.1700-1800. Institute of Historical Research. IHR HERE
Mar 3 Tue 7 American Cookbooks: The 10 Most Influential Cookbooks in American History. Leslie Goddard. Wake County Public Library. No tape HERE
Mar 4 Wed 1 [6pm UK] Dark history of sugar and the slave trade, and how it influenced porcelain production in the 18th century. Dr. Neil Buttery and ceramic expert Paul Crane. Museum of Royal Worcester. HERE TAPE HERE
Mar 7 Sat 4:30am [9am UK] The Architecture of Taste: Medieval Arab Kitchens and the Tools of Fire. Daniel Newman. MACFEST - Muslim Arts and Culture Festival HERE TAPE maybe HERE
US TIME CHANGE
Mar 8 Sun 2 Dr. David Hosack, physician to Alexander Hamilton and Aaron Burr and founder of the young nation’s first public botanical garden. Victoria Johnson, author of American Eden. CHOW DCHERE
Mar 10 Tue 7:30-8:45 A Brief History of Irish Food. Sarah Lohman. Brooklyn Brainery $10 HERE
Mar 12 Thu 1:30 [5:30 UK] What Does It Mean to be a Pig Eater? 1) Our Tastes Have Become so Perverted': Bacon and Race in the Nineteenth-Century United States. Mark A. Johnson. 2) Pig-ture This: Photography, Pigs, and Philippine Tourism, 1928-1933. GJ Sevillano. Institute of Historical Research. IHR HERE TAPE maybe HERE
Mar 12 Thu 8-9:30 Ice: The Forgotten History of America's Obsession. Amy Brady – the author of Ice: From Mixed Drinks to Skating Rinks—a Cool History of a Hot Commodity. New York Adventure Club. Replay for one week. $18.88 HERE
Mar 14 Sat 10:30 History in the Kitchen - A Salad Sauce. Gunston Hall HERE
Mar 15 Sun 6am [10am UK] International Cuisine: Our Grandmothers’ Recipes. Yvonne Maffei and TV host Syirin Said. MACFEST - Muslim Arts and Culture Festival. HERE
Mar 15 Sun 12 The Epic History of Macaroni and Cheese. Karima Moyer-Nocchi HFSDV HERE TAPE HERE
Mar 18 Wed 6-7:30 How the Humble Anchovy Flavored Western Cuisine. Christopher Beckman. CHAA Culinary Historians of Ann Arbor HERE TAPE HERE
Mar 18 Wed 8 The Roots of Brazilian Flavor: Immigration, Cassava, and Pão de Queijo. Angelina Froes. Culinary Historians of Chicago HERE TAPE maybe HERE
Mar 19 Thu 10:30-12 From Haute Cuisine to Fast Food: The Evolution of American Dining. Allen Pietrobon. Washington DC OASIS $18 HERE
Mar 19 Thu 9:30-11PM The Other Side of Speyside Whisky' Webinar w/ Spirit & Snack Tasting Kit. Holly Seidewand. New York Adventure Club. Replay for one week. $8.33-113.83 HERE
Mar 22 Sun 2 Flavors of al-Andalus: the Culinary Legacy of Spain. Janet Mendel. Culinary Historians of New York $10 HERE
Mar 24 Tue 7 Coffee Nation: How One Commodity Transformed the Early United States. author Michelle Craig McDonald. American Antiquarian Society. HERE TAPE may be HERE
Mar 24 Tue 7:30 A History of Cake. Sarah Lohman. Brooklyn Brainery $10 HERE
Mar 25 Wed 1 [UK 5:00] Galettes Bretonnes: Buckwheat from Brittany. Mary Margaret Chappell in Brittany. Kitchen Lab. Oxford Food Symposium on Food and Cookery. HERE
Mar 26 Thu 1:30 [UK 5:30] Egyptian Food. 1) Staples and Shifts: Understanding Egyptian Coptic Foodways (1st c. AD-7th c.AD). Mennat-Allah El Dorry. 2) Food in Ancient Egypt: We were what we ate. Hala Nayel Barakat. Institute of Historical Research. IHR HERE TAPE maybe HERE
UK TIME CHANGE
Mar 30 Mon 12 Flour, Fire, and the Feminine:The Enduring Power of the Hearth. Miranda Gore Browne, Mary Mackay. Les Dames d'Escoffier International. Non members $20 HERE
Mar 31 Tue 12:30 Harvesting water: traditional ecological knowledge from Medieval Spain in practice and in research. Camila Marcone. Institute of Historical Research. IHR HERE
Mar 31 Tue 7:30 American Food at 250. Sarah Lohman. Brooklyn Brainery $10 HERE
FEBRUARY EVENTS -- Eastern time zone.
23 talks
Feb 5 Thur 6:30-8 The History of Scotch Whisky. David McNicoll. Brooklyn Brainery. $10 Tape for one week HERE
Feb 8 Sun 2 Kaffeehaus: How Vienna Changed Global Baking. Rick Rogers. CHoW HERE
?Feb 11 Wed 9 [6 CA] From Chuckwagons to Food Trucks: The History of Food on Wheels in America. Richard Foss. Torrance Public Library. [listed on his website] HERE
Feb 11 Wed 6:30 The Wild Ride of an Extraordinary Bean: How Vanilla Went from Rare Fruit to Plain Vanilla. Eric Jennings. Culinary Historians of New York $10 HERE TAPE may be HERE
Feb 12 Thur 12:30 Women, Food and Power - Joint Session. Cheesemaking and women’s dominance of the dairy in early modern England mid 17th cen. Alasdair McNeill. “We’re Meant to Be Reclaiming Our Appetites Here!” Women Eating in Contemporary Culture as Resistance to Historical Narratives. Maura Sanchez. Institute of Historical Research. IHR HERE . Food History Seminar TAPE may be HERE
Feb 12 Thur 12:30 The Role of Women in Fourteenth-Century English Village Networks. Spike Gibbs. Institute of Historical Research. IHR HERE
Feb 12 Thur 1 A History of the Iowa Farm. Dr. Joe Anderson author of Capitalist Pigs: Pigs, Pork, and Power in America. State Historical Society of Iowa HERE TAPE may be HERE
Feb 12 Wed 6:30 The Orchid Behind the Flavor: Vanilla's Global Journey. Author Eric Jennings. HFSDV HERE TAPE HERE
Feb 12 Thu 6:45-8 Nourishing Networks: How Food Shaped New Orleans. Smithsonian Associates. $30 HERE
Feb 12 Wed 7:30 Saloons to Soul Food - Being Black on King [St., Toronto]. Faith Ebanks. Culinary Historians of Canada CA$17.31 HERE
Feb 12 Wed 8 The Chicago Way: An Oral History of Chicago Dining. Michael Gebert. Culinary Historians of Chicago. HERE TAPE may be HERE
Feb 14 Sat 10:30-11:15 AM History in the Kitchen - African American History Month. Gunston Hall HERE TAPE may be HERE
Feb 15 Sun 4 Bananas Above the Clouds: How the Japanese Taste for Sweetness Transformed the Philippine Highlands. "Japan is the only place in the world where bananas are marketed and priced by cultivation altitude: lowland, midland, highland, and super highland." Dr. Alyssa Paredes. Culinary Historians of Ann Arbor HERE TAPE HERE or HERE
Feb 17 Tue 8 Tasting the Past: The Art & Science of Historical Cooking. “explore five iconic recipes spanning empires, religions, and centuries — and discover how each dish serves as a cultural artifact, revealing the history, values, and traditions of the people who created it.” Jay Reifel. New York Adventure Club. 18.88 tape for a week HERE
Feb 20 Fri 1-2:30 Out with the Stars: Nightlife in the Golden Age of Hollywood. Lucy Jane Santos. New York Adventure Club. Replay for one week. $18.88 HERE
Feb 22 Thu 9-10:30AM Forgotten Foods: History, Memory & Identity - Recipes of South Asia. Siobhan Lambert-Hurley. MACFEST - Muslim Arts and Culture Festival. HERE
Feb 22 Sun 6:30-8:30 Black History in Agriculture. Mr. Scott. Farms to Grow, Inc HERE
Feb 22 Sun 8-9:30 Kaffeehaus: How Vienna Changed Global Baking. Rick Rogers. Bay Area Culinary Historians. BACH HERE
Feb 25 Wed 10AM (UK 3) London's Food Factories virtual tour. Rob Smith, Footprints of London £10 HERE
Feb 25 Wed 1-3 Spices of the Caribbean. Allen Susser. Florida Education Institute HERE
Feb 25 Wed 7 Culinary Diplomacy: Food as a Tool for Connection. Lauren Bernstein, Micheline Mendelsohn, Art Smith. Les Dames d'Escoffier DC Regional Chapter HERE
Feb 26 Thurs 12:30 Food Adulteration. (2 talks) Hygiene in the food trade and food adulteration in cities on Polish lands in the 19th and 20th centuries until the outbreak of World War II. Maria Ujwary. & Food Fraud, Consumer Health Protection, and Legal Challenges in the Kingdom of Italy during the Late 19th Century. Sara Morri. Institute of Historical Research. IHR HERE. Food History Seminar TAPE may be HERE
Feb 26 Thur 1 Urban Fruits: The Public Orchard as a Bridge to the Landscape. Moirika Reker. Institute of Historical Research. IHR HERE
JANUARY EVENTS -- Eastern time zone.
17 talks
Jan 5 Mon 7-8:15 Stirring Up History: The Cookbooks That Shaped America’s Kitchen. Dr. Leslie Goddard. Livingston Public Library (NJ) HERE
Jan 6 Tue 6 The Franklin Stove: An Unintended American Revolution. Joyce E. Chaplin. The American Philosophical Society HERE TAPE HERE or HERE
Jan 7 Wed 2 [7pm UK] What the books don't tell you and why bees change their minds. Clare Densley, Martin Hahn. Cambridgeshire Beekeepers. HERE
Jan 7 Wed 8 The Five Misconceptions about SPAM (the Food). Dr Kelly A. Spring. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE HERE
Jan 10 Sat 10:30-11:15 AM Eggs in Croquets. Gunston Hall HERE TAPE may be HERE
Jan 11 Sun 2 Fun Foods: The Unknown, Unexpected, and Long Forgotten. “breakfast table cereals and their entrance into the fun foods kingdom; and the transition of candy from medicines to fun foods and back again. Given the season, we’ll take a dip into fun foods for cold weather, such as old-time hot sodas and cold syrup.” Susan Benjamin. Culinary Historians of Washington DC CHoW HERE
Jan 12 Mon 7 10 Most Influential American Cookbooks. Dr. Leslie Goddard. Oyster Bay-East Norwich Public Library HERE
Jan 13 Tue 5-6:15 Industrializing Olfaction: How Soapmakers Changed the Urban American Smellscape in the Late 19th Century & Early 20th Century. Shiqi Wang. Massachusetts Historical Society HERE
Jan 15 Thu 12:30 Greek Food - Joint Session. Food waste in Greek history and Culture. Nafsika Papacharalampous. Konstantina Balafouti. The first Greek cookbook: recipes about national identity and the desire for the West. Institute of Historical Research. IHR HERE TAPE maybe HERE
Jan 15 Thu 7 Why We Need Oaks and How to Save Them. Doug Tallamy. Cary Institute of Ecosystem Studies HERE
Jan 15 Thur 7:30 My search for Ukrainian-Canadian cookbooks. Joyce Sirski-Howell. Culinary Historians of Canada $17.31 HERE
Jan 18 Sun 5 Expat Cookbooks: Expressions of Identity and Community While Living Abroad. Daniel Freidus. CHEW Culinary History Enthusiasts of Wisconsin HERE TAPE HERE
Jan 20 Tue 5-6:30am Bucket Mill in Finzean, Scotland “getting the machinery working again, developing skills training, and working towards producing historic turned buckets once again…” Owen Bushell. North UK Mills Group. Heritage Network HERE TAPE HERE
Jan 21 Wed 1 [6pm UK] Ceramic ice pails and the frozen delights they once held. Ivan Day. Museum of Royal Worcester HERE TAPE maybe HERE
Jan 22 Thur 6:30 Brewing in New Hampshire: An Informal History of Beer in the Granite State Glenn Knoblock. Meredith Public Library HERE. 2020 TAPE HERE
Jan 22 Thur 7 Dinner with Dumas: The Gourmand Author of The Three Musketeers. Michon Boston. HFSDV HERE TAPE may be HERE
Jan 29 Thur 12:30 Levant Food - Joint Session. Lina Saad. Sawda Nayeh: The Raw Truth of Lebanese Heritage. Stefan Williamson - Eating Ashure on Ashura: Gastro-Sectarianisation in Contemporary Turkey. Institute of Historical Research. IHR HERE TAPE maybe HERE
CONFERENCES, SYMPOSIUMS, LONG TALKS
May 26-27 2026 Tue-Wed Dublin Gastronomy Symposium. Food and Crisis/Hope. Not sure if zoom, but some past papers are online, and info on 2026 'call for papers' HERE
Jul 11-13 2026 Fri-Sun Oxford Symposium on Food & Cookery. Poverty Food. HERE
CALENDAR OF VIRTUAL FOOD HISTORY TALKS HERE
©2026 Patricia Bixler Reber
Researching Food History HOME
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