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TZID:America/New_York
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BEGIN:VEVENT
UID:2462@mariettaohio.org
DTSTART;TZID=America/New_York:20250826T180000
DTEND;TZID=America/New_York:20250826T200000
DTSTAMP:20250818T154430Z
URL:https://mariettaohio.org/events/food-history-the-chronology-of-cookboo
 ks/
SUMMARY:Food History: The Chronology of Cookbooks
DESCRIPTION:Join us for an evening of culinary exploration as we dive into 
 the rich world of early American cookbooks. This special event features a 
 thoughtfully curated three-course meal inspired by historical recipes\, ea
 ch dish offering a taste of how our ancestors once dined.\n\nOur guest spe
 aker for the evening is Sara Bir\, acclaimed food historian\, chef\, and a
 uthor. With her unique blend of humor\, insight\, and culinary expertise\,
  Sara will guide guests through the fascinating evolution of American cook
 ing\, sharing stories behind the recipes and those who wrote them—from c
 ookbooks of our not-so-distant past to some of the country’s earliest pu
 blished cookbooks.\n\nEvent Highlights:\nA three-course meal based on auth
 entic historic recipes\nA lively presentation on early American cookbooks 
 by Sara Bir\n\nWhether you're a history buff\, a foodie\, or both\, this i
 mmersive evening will feed your curiosity—and your appetite!\n\nA Taste 
 of Culinary History: A Menu Inspired by Fannie Farmer\n\nFor this special 
 Food History event\, we’re excited to partner with our friends at The Co
 ok’s Shop to bring history to your plate. The featured menu is drawn fro
 m The Boston Cooking School Cook Book\, authored by the influential cookin
 g instructor Fannie Farmer. First published in 1896\, this groundbreaking 
 cookbook helped revolutionize American home cooking in many ways\, but nam
 ely through the use of standardizing measurements like cups\, tablespoons\
 , and teaspoons—practices still used today. The book remained in print f
 or over a century\, cementing its place as a culinary classic.\n\nEnjoy a 
 thoughtfully curated meal that reflects the flavors and techniques of the 
 late 19th century:\n\nFirst Course\n\nWalnut Quick Bread with Raisins\n\nT
 omato Aspic Salad served on Leafy Greens\n\nMain Course\n\nBaked White Fis
 h with Lemon and Parmesan\n\nRoasted Brussels Sprouts with Bacon\n\nMaitre
  d’Hôtel New Potatoes\n\nDessert\n\nBaked Peach on Cinnamon Toast toppe
 d with Whipped Cream
ATTACH;FMTTYPE=image/jpeg:https://mariettaohio.org/wp-content/uploads/2025
 /08/Screenshot-2025-07-07-at-10.39.03-AM.png
CATEGORIES:Arts & Entertainment,Community,Events,Featured,Historical
LOCATION:The Basilica of Saint Mary of the Assumption Social Hall\, 506 4th
  St\, Marietta\, Ohio\, 45750\, United States
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 o\, 45750\, United States;X-APPLE-RADIUS=100;X-TITLE=The Basilica of Saint
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TZID:America/New_York
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DTSTART:20250309T030000
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