“Feasting With the Franks,” by Jim Chevallier
The Culinary Historians of San Diego present an online presentation via Zoom of “Feasting With the Franks,” by Jim Chevallier, at 10:30am PDT on Saturday, April 17, 2021. The event is free and open to the public.
Though the term “medieval food” typically refers, by convention, to LATE medieval food, enough information survives on the early medieval food of France – that is, the food of the Franks – for us to know all the key ingredients, the major cooking methods, some of the standard dining practices and even a few actual meals and recipes. This talk will outline the essentials of compiling a Frankish feast, along with details on less upscale cuisine and how this early medieval food compares to the more familiar late medieval food.
10:30am – 12:00pm
Saturday, April 17, 2021
Tech Tips For Using Zoom
– To connect to the meeting you first need to download the free Zoom application onto your computer or smartphone. Click here to download it.
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– Times are in PST (Pacific Standard Time, for the US and Canada). We suggest you join the meeting a few minutes early so you can familiarize yourself with Zoom. Also, here is a helpful page with a video on joining Zoom meetings, and you can also make a Zoom test call here to test if your setup is working.
Tips To Get The Most Out Of Your Experience
– When you join the meeting, your video will automatically be turned off and your microphone will be on mute. This is for security, privacy, and to prevent crosstalk and background sounds which can make things a bit confusing.
– But please do ask questions in the Q&A panel located at the bottom of your screen. Questions will be addressed after the presentation by our host.
– If you have any tech issues during the experience, just message the moderator privately via the Chat function.
– Please note that this webinar will be recorded.
About Jim Chevallier
Jim Chevallier’s food history career began with exploring the history of the croissant and the baguette, soon expanding into the wider subject of French bread history, and now the history of Parisian and early medieval food In 2019, Choice magazine named his “A History of the Food of Paris” an Outstanding Academic Title for that year. His history of French bread, Before the Baguette, is a Gourmand World Cookbook Award Winner for 2020. His most recent book is “They Came Bearing Bread: The Hard Lives of the Porteuses de Pain,”
About the Culinary Historians of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit organization that provides the public with a history of food and drink and their roles in society, both locally and worldwide. Membership in this non-profit organization supports both CHSD activities and the culinary collection of the San Diego Public Library.