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CHB Annual BanquetSpring 2009, The British World Between the Civil Wars, 1650-1775This year's banquet looks at the food of Britain and the empire, including the American and Caribbean colonies, in the neglected period of history between the Cromwell revolution and the American Revolution. For culinary historians, it is a rich period in which the new foodstuffs of empire and the changes within British society produced many changes in the kitchen. Available materials include the first published cookbooks by women, many recently published culinary manuscripts, the first English translations of French culinary classics. Moving backward in time we can recreate the flavor of the first European and North American cups of hot chocolate, the first sugar candies, the green tea Bostonians threw in the harbor, and such treats familiar from literature as flummery, fricasee, syllabub, whigs, and jumbals.To join the committee, sign up here.
May 13, 2007, Iraqi Food; 5000 Years of Great EatingMembers cooked the ancient and multicultural food of Iraq with member and author Nawal Nasrallah.June 18, 2006, The Many Cuisines of New OrleansMembers cooked in the many historic styles of New Orleans, including dishes from the various Creole communities, Cajun, Native American, and African American specialties, and some modern fusions.
May 22, 2005 Julia Child and Madame E. Saint-Ange.
2003 Banquet: Mrs. Charles Dickens' menu book:
2003 Banquet: The Civil War, North and South
Photos of 2003 Banquet by Mark H. Zanger
Costumed members of the Commonwealth Vintage Dancers at the buffet. The chimney in the foreground is part of an antique military stove lent for the occasion by the Culinary Archive and Museum at Johnson and Wales College. |
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Copyright © 2001, 2002, 2003, 2004, 2005, 2006, 2007 by Culinary Historians of Boston. Button images adapted from from Miss Parloa's Kitchen Companion (1887), The New Franklin Primer and First Reader (1885), and St. Nicholas magazine, March 1877. |
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