Historic Foodways Society of the Delaware Valley

Dedicated to the Promotion and Understanding of Food History

Cooking Classes

 

Are you teaching a period cooking class?

Do you know of one in your area?

Send us the information so that we can post it here.

Hearth Cooking classes and demonstrations are generally held in the cooler

Fall/Winter and Spring/early Summer months

 

Contact the sponsoring organization for further details and registration information—

before heading to an event!

 

2018—Cooking Classes/Workshops:

 

Guidelines for ALL Cooking classes and Workshops:

Plan to wear clothing made from natural fibers, as you will be around open flames.  These include cotton, linen, and wool.  Stay away from garments containing polyester, nylon, acrylic and Lycra.  ALSO—suggested that you wear closed-toed SHOES.

 

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March 3, 2018—10am-4pm Hearth Cooking Class

Bouman-Stickney Farmhouse, 114 Dreahook Rd., Lebanon, NJ (near Whitehouse Station, NJ).  Susan McLellan Plaisted will lead participants in preparing Dutch ‘receipts’ of the 17th and 18th C. and share their prepared Dutch meal.  Fee $70pp, prepaid registration required. Class size is limited.  Send check or money order made payable to “Heart to Hearth Cookery” - mail to Susan McLellan Plaisted, PO Box 1162, Morrisville, PA 19067.  Questions or further info, contact Susan at - www.hearttohearthcookery.com  

 

March 10—2pm  “Distilling As Women’s Work”

Food Historian Clarissa Dillon will lead a class at the King of Prussia Historical Society, Swedesburg, PA.  For more info on fee and registration, contact Clarissa at 610-642-4269.

 

March 10 - 10:00 am to 3:00 pm    “18th Century Cooking Workshop”

Pottsgrove Manor •  Pottstown, PA    -    610-326-4014

Food historian, Niel de Marino, will guide and teach all participants on how to prepare, cook, and serve authentic 18th century dishes. Participants will then have the opportunity to enjoy the many tasty dishes created in the class. Class size is limited;

pre-registration and payment required by March 2ndAges: 14+; fee: $40 per person, includes food. 

 

March 15—7-9pm  “Pints & Quarts” at Tavern Night

Food Historian Clarissa Dillon will present a beer, wine and distilling display and discussion at the Barns-Brinton House, Chadds Ford, PA.  For more info on fee and registration, contact Clarissa at 610-642-4269.

 

March  18—10am—4pm     Open Hearth Cooking Class—“Irish Hearth Cooking”

Food historian Mercy Ingraham, class in Hulmeville, PA.  Includes lunch consisting of foods made over the open fire—$60pp.  Pre-registration required; more info: 215-757-4397 or email: mercyingraham@gmail.com

 

March 18 —2pm-4pmOpen Hearth Cooking Demonstration

Peachfield Plantation, 180 Burrs Rd., Westampton, NJ.  Margaret Quinn will use period receipts and cooking methods on the open hearth, as she illustrates ways food was prepared in Colonial days.  Participants will enjoy sampling light refreshments.  Admission: $15pp, prepaid registration required, space limited.  More info: 609-267-6996

http://www.colonialdamesnj.org/events/

 

March 24—9:30am-2:30pm  Hearth Cooking Workshop

“Preparing and Enjoying a Late Winter/Early Spring Meal” led by Food Historian Clarissa Dillon at the 1696 Thomas Massey House, Broomall, PA.  Using period receipts and equipment; after preparing the food, participants eat what they helped prepare; $35pp, pre-registration required.  More info, contact Clarissa at 610-642-4269.

www.clarissadillon.info

 

March 24—10am-4pm  Hearth Cooking Class

“In Memory of Jim Snow” - Fundraising event to benefit the Friends of Bolton Mansion.

Led by Food Historian Susan McLellan Plaisted at the Bolton Mansion, 85 Holly Drive, Levittown, PA.  Using period receipts and equipment; $70pp, pre-registration required, class size is limited.  More info, contact Susan at 215-219-9542. 

 

April 7—10:30am-4pm  “Sugar Work and Confectionery”

Led by Food Historian Susan McLellan Plaisted at the Bolton Mansion, 85 Holly Drive, Levittown, PA.  An exciting addition to Susan’s public offerings, this class will have content determined by participants.  Possibilities include comfit making, creams, sugar plate, wafers and more.  Using period receipts and equipment; $70pp, pre-registration required, class size is limited.  More info, contact Susan at 215-219-9542. 

 

April  21—10am—4pm     Open Hearth Cooking Class

Class “theme” to be determined.  Food historian Mercy Ingraham, class in Hulmeville, PA.  Includes lunch consisting of foods made over the open fire—$60pp.  Pre-registration required; more info: 215-757-4397 or email: mercyingraham@gmail.com

 

 

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INTERESTING INFORMATION:

 

NEW BOOK PUBLISHED:

 

Nawal Nasrallah of Salem, NH has recently announced the publication of her latest English translation of the 14th c. Egyptian cookbook: 

 

“Treasure Trove of Benefits and Variety at the Table”

(Arabic title: Kanz al-Fawa’id, by Brill)

 

The Book is available NOW!  Further information available at her website:

https://egyptianmedievalcookbook.wordpress.com/

 

 

 

 

IF you are traveling and/or looking for a cooking class

check out these websites:

 

 

Website link of interest for Cooking Classes:

 

http://historiccookingschool.com/historic-cooking-classes/

Outdoor Cooking Hearth

Photo courtesy of Susan Luczu

This website is a project of the Historic Foodways Society of the Delaware Valley and the text and

graphic contents of this website are © by the Historic Foodways Society of the Delaware Valley

 

ALL RIGHTS RESERVED

Updated Feb. 6, 2018

 

For Web site information or submissions please e-mail

info@historicfoodways.org

susan.luczu@yahoo.com

 

Susan Luczu—Webmaster—2014-2018

Feb.—Mar. 2018