Presented by Sarah Peters Kernan, PhD
The early centuries of cookbook production in England were filled with a dazzling variety of manuscript and printed texts. “Cookeries” from 1300 to 1700 ranged from basic, undecorated texts to lavishly illustrated cookbooks. In her extensive research, Sarah Peters Kernan, PhD, has examined numerous manuscripts and printed cookeries in libraries across the United States and Europe. Continue reading
Presented by Carolyn Nadeau, PhD
Drawing from concrete data on the recipes and their primary and secondary ingredients in Montiño’s 1611 court cookbook, Arte de cocina, pastelería, vizcochería y conservería [The art of cooking, pie making, pastry making and preserving], this essay examines concepts of taste as presented in this culinary artifact. Data analysis of close to 5,000 individual references to ingredients allows today’s scholars and gastronomes to gain access to what was being prepared in the royal kitchens and to establish for the first time the culinary scaffolding for what was eaten at court in early seventeenth-century Spain. Continue reading
Presented by Chef Christopher Koetke
Vice President, Strategy and Industry Relations, Kendall College
New meeting location: Weiss Memorial Hospital
For the last 5 years, Chef Koetke has been criss-crossing the globe, visiting 20-25 countries annually. In 12 of these countries, he set up culinary programs or worked with local culinary schools. Additionally, he works on sustainability issues as the Feed the Planet Chairman for World Chefs were he routinely is talking to people around the world. Continue reading