The Arabic word “Maghreb” means “land where the sun sets,” a region which includes Tunisia, Algeria, Morocco, Mauritania, Libya and in ancient times, parts of Spain, Sicily, and Malta. The history of the Mediterranean region of the Maghreb is unique, and the cuisine reflects the influences of the many cultures that conquered or colonized the… Read More »Flavors of the Maghreb & Southern Italy: Recipes from the Land of the Setting Sun

Speaker: Jenny Bardwell Mt. Morris, Pennsylvania Salt rising bread is a unique North American bread raised without yeast. The mystery of how it is raised has been only partly clarified. The tradition of salt rising bread began in the Appalachian region of early America, circuit the late 1700’s, where the earliest recipe was found from… Read More »Salt Rising Bread: A Nearly Lost Appalachian Tradition

Speaker: Dr. Mark Benbow Alexandria, Virginia  TALK DESCRIPTION Christian Heurich (1842-1945) was not only Washington D.C.’s most successful brewer, but he was also the world’s oldest, with 90 years of experience. He walked across central Europe learning his craft, survived a shipboard cholera epidemic, recovered from malaria, and worked as a roustabout on a Caribbean… Read More »The Nation’s Capital Brewmaster: Christian Heurich and his Brewery

Speaker: Sandra Gutierrez Cary, North Carolina BIO In a career that spans more than two decades, Sandra A. Gutierrez, a journalist, author, food historian, and professional cooking instructor, has taught thousands how to cook. Born in the U.S., this bilingual, award-winning journalist and author of five cookbooks is considered one of the top national experts… Read More »Latinísimo: Home Recipes from the Twenty-One Countries of Latin America

TALK DESCRIPTION: Unlike modern cultivars, heirloom plants were bred for flavor as well as performance in the garden and field. This talk highlights our heirloom grains and vegetables from the 19th century. What are the greatest of the horticultural creations that came to typify Low country and Tidewater cookery? What were the most historically significant… Read More »Our Heirloom Grains and Vegetables

BIO Joan Nathan is the author of twelve cookbooks including her latest work, My Life in Recipes: Food, Family, and Memories. Her 2018 book, King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World, won the IACP International Cookbook of the Year. That same year, the much-acclaimed Jewish Cooking in America, which… Read More »My Life in Recipes: Food, Family, and Memories

Amy Eber will present an informal but fascinating history of gingerbread

Speaker: Paul Rozin Emeritus Professor of Psychology University of Pennsylvania   BIO Paul Rozin has been a member of the Psychology Department at the University of Pennsylvania for 59 years, where he is currently Emeritus Professor of Psychology. Over the last 35 years, the major focus of his research has been human food choice, considered… Read More »Disgust and Cuisine

Speaker: Kim Prothro Williams Washington, D.C. (Members will receive a link and passcode.)   TALK DESCRIPTION Lost Farms and Estates of Washington, D.C. will highlight the transformation of the rural landscape and history of the District of Columbia from before its establishment as the nation’s capital in the late 18th century until the last farm… Read More »Lost Farms and Estates of Washington, D.C.

Speaker: Helen Zoe Veit, Michigan State University SPEAKER’S BIO Helen Zoe Veit is a historian of American food specializing in the 19th and 20th centuries. An associate professor of history at Michigan State University, she is the author of the forthcoming book, Picky: How American Children Became the Fussiest Eaters in History and Why It… Read More »How American Children Became the Pickiest Eaters in History

Don Lindgren BIO Don Lindgren is an antiquarian bookseller focused on printed and manuscript cookery. His bookselling business, Rabelais Inc., acquires, researches, and sells rare books, manuscripts, ephemera, and other materials related to culinary history. Clients for books and for services such as appraisals and collection development include private collectors, food professionals, and research institutions… Read More »The American Community Cookbook: Eccentric and Yet Powerful

LIZ WILLIAMS’ BIO Liz Williams founded the Southern Food & Beverage Museum (SoFAB) and its Research Center. SoFAB is celebrating its 20th anniversary this year. Liz has authored six books about food and culture, especially New Orleans food culture.  She has taught Food Studies and New York University and Dillard University. Her podcast, “Tip of… Read More »How the Food of Southern Louisiana Became as Different and as Interesting as Italian Food. Is there a true Southern Louisiana Cuisine?