Acts of Preservation - Historic Foodways: Fireside Talks

Description

Acts of Preservation Saturday, February 22, 2020, 1 - 2:30 PM Part of the Historic Foodways: Fireside Talks How did people keep food edible before the invention of modern refrigerators, freezers, canners, or dehydrators? In this session, Melissa and Andrew discuss the need for and various methods of preservation of all manner of foodstuffs for the larder, including smoking, pickling, drying, potting, candying, dairying and the use of a root cellar. An assortment of preserved foods available for sampling. Cost per lecture: Member $25; Non-member $35. Lecture is limited to 12 participants. About Historic Foodways: Fireside Talks - Join culinary historian Melissa Vickers and social historian Andrew Towne in new, Historic Foodways: Fireside Talks at Strawbery Banke! Presented in historic Wheelwright house, attendees enjoy the warmth of a crackling hearth fire and sample historic foods while learning about 18th and 19th-century cookery in a working period kitchen. Tailored for a hands-on learning approach, attendees feel the weight of cooking implements, use a flint and steel, and get a closer look at the tools, methods, and ideology that inhabited historic kitchens. Participants may attend one, two or all of the talks.