Monday, May 9th, 2016
Culinary Historians of New York presents
The Cook’s Oracle: A Database of Historical Cookbooks
with Barbara Ketcham Wheaton
Cookery books and manuscripts are primary source documents for culinary historians, but with so many books in different languages scattered among archives worldwide, how is one to begin researching? Imagine a database of culinary works, one that allowed the researcher to search by recipes, ingredients, techniques, or equipment in tens of thousands of European and American cookery books dating from the fourteenth century forward. Impossible? No: The Cook’s Oracle, the culmination of more than fifty years of painstaking effort by Barbara Ketcham Wheaton, does precisely that. Wheaton will explain the genesis and development of The Cook’s Oracle and, with queries from the audience, will demonstrate a new way of doing culinary history research that will raise the bar for all of us in the field.
Barbara Ketcham Wheaton is the author of Savoring the Past: The French Table from 1300 to 1789, honorary curator of the culinary collection at the Schlesinger Library at the Radcliffe Institute for Advanced Studies in Cambridge, MA, a founder of the Culinary Historians of Boston, a founding member of the American Friends of the Oxford Symposium on Food and Cookery, and the 2007 recipient of the CHNY Amelia Award.
A reception will precede the talk with dishes made from historical recipes.
Location: NYU Department of Nutrition, Food Studies, and Public Health
411 Lafayette St., 5th Fl. (between West 4th and Astor Place) New York, NY 10003
Time: 6:30 pm check-in and reception | 7:00 pm program
Fee: $25 CHNY members | $40 Nonmembers|$10 Full-time students with ID
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199
SEATING IS LIMITED.
There is no pay-at-the door option for this program.
Save the date: Tuesday, June 14, Andrew F. Smith on “Fast Food.”