" A Study of the Past Through Food"

Posted by admin on Sun Oct 11 23:58:41 2009 to Upper Valley Food

The Enfield Shaker Museum, once the home of the Enfield Shakers, known for their exceptional culinary herbs, meals, and agricultural products, is hosting an all-day culinary history symposium on Saturday, October 24. Entitled, "A Study of the Past Through Food," it features two nationally known keynote speaker presentations and panel discussions with local experts. The day ends with a wine, cider, and cheese reception and a New Hampshire Growers' dinner featuring the Hanover-Lebanon Co-op Food Stores' Chef Jason Dacier. Guests have the option of staying overnight in the original 1841 Great Stone Dwelling.

"Every Dish Has a Past: Doing a Recipe's Genealogy" is the title of the morning presentation with Sandra Oliver of Islesboro, Maine. She is the former editor and publisher of "Food History News" and the author of Saltwater Foodways: New Englanders and Their Food at Sea and co-author of Giving Thanks: Thanksgiving Recipes & History . Sandra will also lead a panel discussion with experts who will discuss researching recipes through oral histories, diaries, correspondence, recipe ingredients and methods.

"Back to the Future with Small Scale Dairy Farming" is the title of the afternoon presentation with Anne Mendelson of New York City. She is the author of the recently published Milk, the Surprising Story of Milk Through the Ages and Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking. She is a contributing editor to Gourmet magazine. A panel discussion on the return to the marketplace of the local cheesemaker and milk producer and the impact on retail sales will be lead by John Porter who is the co-author of The History and Economics of the New Hampshire Dairy Industry, and University of New Hampshire Cooperative Extension Professor Emeritus and dairy specialist.

The program includes lunch, tours of the Enfield Shaker Museum site, including its original dairy and visits with farmers, vendors, and speakers at a Cheese and Wine Reception from 5:00-6:30.

A Growers' Dinner, one of four sponsored by the New Hampshire Farm to Restaurant Connection and prepared by Chef Jason Dacier of the Co-op Food Stores, Lebanon and Hanover, will follow at 6:30 p.m. in the 1841 Great Stone Dwelling dining room.

The fee for the day's program of $75 includes all activities and meals except the dinner. Fee for the dinner is $40 for symposium participants, $45 for museum members, and $50 for all others. Overnight stay is $85-$125 for single and double occupancy, and includes a deluxe continental breakfast.

For complete schedule see www.newhampshirefarms.net For more information, contact Helen Brody, Program Chair, at Helen@newhampshirefarms.net (603) 727-9251. For reservations contact Enfield Shaker Museum, (603) 632-4346.

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