Last Updated May 7, 2008

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2008

On-going

Culinary Historians and Foodways Groups Monthly and Bi-monthly Meetings and Programs
For information about meetings of the many culinary and foodways organizations across the country, please see the N.A.C.H.O. page.

Sponsored by Susan Stone, Stone-Sheridan Group, in honor of the Oregon Food Bank and food banks across the country "because no one should be hungry."

Long-term
Forks in the Road: Food, Wine, and the American Table. Copia: The American Center for Wine, Food & the Arts, Napa, CA.
Copia's longterm center-piece exhibit examines contemporary culture
through shared experiences of food and drink, chronologically [with humankind's domestication of plants and animals, through cooking with fire, using fermentation, and up to the Columbian Exchange] and thematically [inventions and developments, imports, viticulture.] Copia is open Wednesday through Monday, 10 a.m. - 5 p.m. For more information: 888-51-COPIA, or visit the museum's web site.

Through June 2008
"Diners: Still Cookin' in the 21st Century." Culinary Archives & Museum at Johnson & Wales Univ., Providence, RI.
Museum is located at 315 Harborside Blvd., in Providence, RI; 401-598-2805.

Through June 2008
"A Taste of Power: 18th-Century German Porcelain for the Table." Busch-Reisinger Museum, 32 Quincy St., adjacent to Harvard Yard, Cambridge, MA< br> The exhibition shows the use of figurative porcelain on the baroque banquet table. More information on these events is available on our web site, www.artmuseums.harvard.edu.

May 2008

May 16. 9:30 am.
Commonplace Yet Extraordinary: Design Histories of Everyday Objects. Hagley Museum & Library, 298 Buck Road East, Wilmington, DE 19807-0630.
The Center for the History of Business, Technology, and Society hosts this conference on the histories of design processes that created everyday objects, such as appliances, tools, equipment, and miscellaneous things commonly used in homes, offices, factories, and public spaces. Among presentations: "The Stove Trade Needss Change Continually" and a talk on crockery desgin in Norway. For registration information, please contact Carol Lockman at clockman@hagley.org or via phone at (302) 658-2400, ext. 243.

May 23. 9:30 am.
The Romance of Virginia Ham: History and Production. Edwards’ Virginia Hams, 11455 Rolfe Highway, Surry, VA.
With Sam W. Edwards, III, owner of Edwards’ Virginia Hams, producer of higher renowned Virginia hams. Sponsored by the Peacock-Harper Culinary History Friends Group. There is also an optional dinner on Friday night and an optional lunch on Saturday. Pre-registrations required. Deadline April 22. Sponsored by the Peacock-Harper Culinary History Friends Group. www.culinarycollection.org.

May 31, 2008 thru July 20, 2008.
Key Ingredients. Polson Museum, 1611 Riverside Ave., Hoquiam, WA,
FMI, John Larson, 360-533-5862, jbl@polsonmuseum.org.

June 2008

June 4th - June 8th, 2008
21st Joint Annual Meeting of the Association for the Study of Food and Society (ASFS) and the Agriculture, Food and Human Values Society (AFHVS) University of New Orleans, in the Historic French Quarter, New Orleans, LA.
Resilient Culinary Cultures: Disaster, Innovation and Change in Foodscapes. This year's conference is being held in New Orleans, where one of the most distinct culinary cultures in the United States is slowly-but surely-recovering from one of the worst disasters in American history. This year's theme is inspired by that juxtaposition: in a world in which older agricultural practices and food traditions are simultaneously vibrant and under attack, what makes a culinary culture resilient? See http://www.food-culture.org/conference.html for all procedures for submitting abstracts for papers, panels, or events. Abstract deadline is February 4, 2008.

June 14, 2008, 11 a.m. to 5 p.m.
Bread and Butter Day. Historic Forestville 21899 County 118 Road, Preston, MN
The historic site's costumed staff will use traditional techniques, hands-on demonstration and audience participation to engage visitors in the once important weekly task of bread and butter making. Tasty freshly baked samples will be available. Phone: 507.765.2785. Fee: $6 adults, $5 seniors, $4 children ages 6-17. Free for children age 5 and under and MHS members. State park vehicle permit required.

June 21, 2008, 11 a.m. to 5 p.m.
Bread Baking Class. Historic Fort Snelling, 200 Tower Avenue, St. Paul MN
The historic site's costumed staff will use traditional techniques, hands-on demonstration and audience participation to engage visitors in the once important weekly task of bread and butter making. Tasty freshly baked samples will be available. Phone: 507.765.2785. Fee: $6 adults, $5 seniors, $4 children ages 6-17. Free for children age 5 and under and MHS members. State park vehicle permit required.

June 28, 2008, 10 a.m. to noon
Creative Keepsakes: 'Hot Dish Heaven!' Minnesota History Center 345 Kellogg Blvd W., St. Paul, MN
Good neighbors often drop by with a warm 'heat and eat' meal for new parents. Tupperware saleswoman and expert Dawn Edlefson shows some classic 1950s storage for these edible gifts, and discusses Tupperware's popularity among 50s homemakers. Cookbook author and Betty Crocker test kitchen chef Ann Burckhardt models classic recipes from her book, Hotdish Heaven. Refreshments will be served. Fee: $54/$39 MHS members for series subscription? $20 / $15 MHS members for individual tickets. Reservations: required? call 651.259.3015.

July 2008

August 2008

September 2008

September 7 through 13, 9-5 daily.
"There's What Will Warm Your Heart.". John C. Campbell Folk School, One Folk School Road, Brasstown, NC, 28902.
Karen Becker, instructor. From broths to bannocks, salmon to "kail" use a variety of hearth cooking techniques to explore the traditional foods of 18th century Scotland and Northern Ireland. Part of Scottish Heritage Week at the Folk School. Karen is an experienced hearth cook, and food historian form the Frontier Culture Museum in Staunton, VA> For more information, please call 800-837-2775, or visit www.folkschool.org.

September 15-19, 2008
The 17th International Ethnological Food Research, Oslo, Norway.
Organized by the Norwegian Museum of Cultural History, Oslo, and the theme is Cultural Crossroads: Food and Meals at Crossroads. Hosted by the Norwegian Museum of Cultural History.Further details about the conference will be issued in due course. In the meantime, information may be had from Dr. Ann Helene Bolstad Skjelbred at Ann.Skjelbred@norskfolkemuseum.no.

October 2008

November 2008

December 2008

January 2009

February 2009

March 2009

March 2009

Future

September 2009
Eleventh Symposium International Commission for Research into European Food History. Location TBA, Paris, France.
The topic "Food and War in Europe in the nineteenth and twentieth centuries" Further information about the Symposium can be found in the forthcoming ICREFH Newsletters. To request a copy if you are not normally on the ICREFH mailing list, please email p.j.atkins@durham.ac.uk.