A NEW Public Program Series: Food for Thought!

The NSCDA’s National Historic Activities Committee is excited to announce a new program series, “Food for Thought: A Cookbook Story,” four presentations that explore how food permeates, informs, and defines a culture … ours!

Using cookbooks as historical reflections of the past, we’ll unpack a variety of topics using a variety of methods, from performance to lectures. Each will fill about an hour and will be offered on a unique and secure Zoom link.

This NSCDA-sponsored opportunity is free to ALL of our members. Most lectures are also available to the general public for a modest suggested donation. Please click the individual event title for details. Know that you must register for each event separately.

Choice Receipts: The Building of a Culinary Collection

Marylène Altieri, Curator of Published and Printed Materials, Schlesinger Library on the History of Women in America, Harvard Radcliffe Institute, Harvard University

Tuesday, May 10, 2022, 4 p.m. ET

Join this intriguing introduction to one of the country’s most significant culinary history research collections, the Schlesinger Library. We’ll consider how cookbooks and other culinary resources nourish our understanding of the past and present.

All Stirred Up: Suffrage Cookbooks, Food, and the Battle for Women’s Right to Vote

Laura Kumin, Author

Tuesday, June 14, 2022, 4 p.m. ET

Learn how suffragists used cookbooks and other tools of domesticity to help advance their right to vote.

ElliePresents: Tasting History with the Suffragists

Ellie Carlson, Culinary historian and Collections Manager for the NSCDA-IL, Clarke House Museum

Tuesday, September 13, 2022, 4 p.m. ET

Remotely join a period cooking demonstration using the tools of the early 1900s and discuss local sources of food and food inspiration: recipes!

Batterie de Cuisine

Suzanne Corbett, Culinary historian

Thursday, November 10, 2022, 4 p.m. ET

Enjoy an overview of American 1700s and 1800s kitchens, cookware and other implements used to prepare recipes that appeal to the palate of the period.