Due to the tragic events at Virginia Tech, "From Jamestown to the Blue Ridge" has been cancelled.
Virginia Tech's Visual and Broadcast Communications podcast on the upcoming conference can be viewed here: http://www.podcasts.vt.edu/culinary_history.mp3
This symposium on 400 years of food and cooking in Virginia features 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 focus on plantation and slave foods, the Civil War era, and progress to foods of the present day. Virginia Tech's famed Civil War historian, James I. Robertson, Jr., discusses Civil War rations and their impact on common soldiers. Enjoy an exhibit of the Peacock-Harper Culinary History Collection at Virginia Tech, with its colonial manuscript cookbooks and period cookbooks from England. In addition, participants may tour the historic 1774 house and buildings at Smithfield Plantation near the Virginia Tech campus. 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, ends this delicious journey into the past. Renowned American poet, Nikki Giovanni, introduces Mr. Egerton.
Who should attend this unique celebration of the beginning of America's food? Food writers and editors, culinary historians, Civil War historians, early American history experts, chefs, dietitians, cooking teachers, students, food producers, winery owners/vintners, librarians, cookbook collectors, book lovers, food lovers...anyone interested in how food traditions helped shape our country from colonial times at Jamestown through the Civil War and on to present times - this symposium is for you.
The American Dietetic Association is offering 9 CEUs to members for attending the Jamestown to the Blue Ridge: Cooking Up 400 Years of Culinary History in Virginia. There is no charge for the CEUs and for further information please contact Ellen Coale, R.D. at (540)552-7904.
Sponsored by The Peacock-Harper Culinary History Committee
For More Information Contact:
Continuing & Professional Education @ Virginia Tech