Out of an abundance of caution in response to the spread of COVID-19, we have canceled all remaining seminars in the Winter/Spring 2020 term. Please visit www.newberry.org/covid19 for further updates.
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Have you ever wondered about the origins of French cuisine? This seminar will trace the flavors and traditions of French cooking to the royal courts of medieval and Renaissance France. These courts embraced the art of dining, producing celebrity chefs and cookbooks, exquisite entremets, and eventually national dishes and customs. In particular, we will explore the development of courtly dining through accounts of several historic feasts, delving into a world of edible sculptures, fountains of wine, and extravagant performances.
Four sessions. E – $195, R – $214.50
An independent culinary historian, Sarah Peters Kernan holds a PhD in medieval history from Ohio State University. Her research focuses on cookbooks in medieval and early modern England. She is co–editor of The Recipes Project and collaborates regularly with the Newberry.
A free digital course packet of additional material, compiled by the instructor and distributed electronically before the seminar begins.
There is no reading assignment for the first class.
- Online registration opens at 9 am (CST) on Tuesday, January 7.
- Phone registration opens at 12 pm (CST) on Wednesday, January 8.
Early registration (E) prices are in effect from January 7 at 9 am through January 24 at 4 pm. Regular registration (R) prices are in effect January 24 at 4 pm through the end of the term.
We offer a 10% discount to members, seniors, and students.
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