[Sca-cooks] fwd -- William Woys Weaver, "Decoding Old Culinary Texts, " U Pennyslvania, Sept 12, 2011

[emilio szabo]

From another list.


"Decoding Old Culinary Texts."

William Woys Weaver, Keystone Center for the Study of Regional Foods and Food Tourism
U Pennyslvania, Sept 12, 2011, 5:15, Martin and Margy Meyerson Conference Room

Dr. Weaver will explore a number of texts, both manuscript and printed, 
in order to demonstrate how inter-disciplinary perspectives can unlock 
hidden meanings or period assumptions about the food or preparation 
techniques mentioned: seventeenth-century clues about the use of sweet 
potatoes in English cookery, how a 1270's Arab text for Greek yogurt 
soup unlocks critical information about a contemporary Cypriot recipe in
 a German manuscript, the use of red carrots in colonial American 
cookery, and much more!

William Woys Weaver is an internationally known food historian who has 
authored 15 books and served as Associate Editor and Art Editor of the 
award-winning Scribner's Encyclopeida of Food and Culture. He is also 
the winner of three IACP cookbook awards for food reference, 
scholarship, and culinary history. Dr. Weaver received his PhD at 
University College, Dublin, Ireland, and has taught a graduate seminar 
in food and culture at Penn. For the past 8 years he taught as an 
Adjunct Professor in Drexel University's School of General Studies. He 
has published three books with the the University of Pennsylvania Press,
 including Sauerkraut Yankees: Pennsylvania German Food and Foodways and
 an edition of Maria Dembinska's Food and Drink in Medieval Poland: 
Rediscovering a Cuisine of the Past.