[Sca-cooks] 7 years OOP Culinary History symposium

[Sharon Gordon]

A symposium, April 20-21, 2007, on the topic of culinary history with a 
big
emphasis on cooking, "From Jamestown to the Blue Ridge: Cooking Up 400 
years
of Culinary History in Virginia." The program commemorates the founding 
of
Virginia (and hence, the U.S.) at Jamestown in 1607. Details of the 
program
and the speakers can be had at 
http://www.culinarycollection.org/id18.html
( speakers  will talk about hearth cookery and the cooking at
Monticello, among other topics) and you may register at
http://www.cpe.vt.edu/culinary-va. The emphasis is indeed cookbooks in
history.



 From Jamestown to the Blue Ridge

Cooking Up 400 Years of Culinary History in Virginia

April 20-21, 2007, Owens Banquet Hall

Blacksburg, Virginia



This symposium on 400 years of food and cooking in Virginia will feature
presentations on the culinary history of Virginia by a wide range of
culinary experts, historians, and cookbook authors, including food 
writer
Barbara Haber. Beginning with the foods eaten in Jamestown and the early
days of the Virginia colony, speakers will focus on plantation and slave
foods, the Civil War period, and on up to foods of the present day. 
Virginia
Techs famed Civil War historian, James I. Robertson, Jr., will discuss
Civil War rations and their impact on common soldiers. Participants at 
this
unique event will enjoy an exhibit of the Peacock-Harper Culinary 
History
Collection at Virginia Tech, with its colonial-period manuscript 
cookbooks
and period cookbooks from England. This unique symposium celebrates the 
rich
gastronomic legacy of Virginia and its impact on the United States. A 
grand
finale banquet featuring historic foods, Virginia wines, and keynote 
speaker
and food writer, John Egerton, will end this delicious journey into the
past. Renowned African-American poet, Nikki Giovanni, will introduce Mr.
Egerton.