Saturday, June 27, 2020
Past to Apron
A mixing, blending, stirring up…of history and culinary…introducing Past to Apron.

Past to Apron is a virtual conference focused on culinary history.
The one day event will feature a variety of speakers highlighting different facets of culinary history.

There are 12 talks in total that will take you across the eras and the regions – and with a wonderful mix of speakers: historians, book/cookbook authors, historic interpreters, food stylists, genealogists and more.

Talk topics:

* Food history at Fortnum & Mason
* The history of butter (in Ireland)
* Medieval feasts from different regions
* Food and drink consumption during Ireland’s Great Hunger
* History of the baguette and croissant
* Colonial farm history in early New York
* Food styling for historic TV and film productions
* Suffrage era community cookbooks
* Indigenous food and heritage
* Food museums as cultural indicators
* Enslaved foodways of New Netherland (now known as NY state)
* Shakespearean era food

Schedule and booking:
past-to-apron-culinary-history-conference.heysummit.com