![]() |
![]() |
![]() |
![]() |
![]() |
||||||||
![]() |
||||||||||||
![]() |
||||||||||||
|
Now beinning our 28th year,
the Culinary Historians of Boston is the oldest circle of culinary historians
in the US. Our members are academics, chefs, writers, food professionals, and hobby cooks,
as well as students of cuisine, women's studies, history (ancient, medieval, and modern),
agriculture, and politics. Our monthly speaker series is always open to the public. Next up on the fall schedule is October 22, 2008, Gary Allen, on his new co-authored book, Human Cuisine. Yes, it's the ultimate Halloween special! Our annual banquet, for members and guests, comes at the end of each academic year. The 2009 topic is "The British World Between the Civil Wars, 1650-1775." To get involved, click here or on the trays of canapes above. These pages, like our field of interest, are always under construction. To contact us, email: historian @ culinaryhistoriansboston .org (spaces added to evade spammers), or click the words "Contact Us" to the upper left, or click the picture of two girls writing a letter. |
||||||||||||
![]() |
||||||||||||
![]() |
||||||||||||
![]() |
||||||||||||
|
Copyright © 2000-2008 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. |
||||||||||||