Event—Public Programming

Cooking by the Book

What do great cooks and writers learn from the recipes and foodways of the past? What can scholars learn from the ways we cook and think about cooking today? Find out in a conversation that brings together authors, chefs, and scholars who celebrate the history behind the foods we love.

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What do great cooks and writers learn from the recipes and foodways of the past? What can scholars learn from the ways we cook and think about cooking today?

Old ways of eating are all around us. Recipes and the people who developed and cooked them shape our lives in ways we no longer see or understand. This conversation brings together authors, chefs, and scholars who celebrate the history behind the foods we love. They expose the ways that food and culture come together in our kitchens, at our dining tables, in our restaurants, and in the books from which we learn.

Join us for a program featuring Tamar E. Adler, Irina Dumitrescu, Paul Fehribach, and Michael Twitty, and moderated by David B. Goldstein (York University and Folger Shakespeare Library).

This program is part of “Food and the Book,” a virtual conference co-sponsored by the Center for Renaissance Studies at the Newberry Library and Before ‘Farm to Table’: Early Modern Foodways and Cultures, a Mellon Foundation initiative in collaborative research at the Folger Institute at the Folger Shakespeare Library.

#FoodAndTheBook #BeforeFarmToTable

Questions? Email renaissance@newberry.org.

To learn about other virtual programs at the Newberry, please visit: https://www.newberry.org/public-programs

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