“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
Online/Virtual
Video
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 Historian of San Diego
Culinary Historians of San Diego (CHSD) is a nonprofit charitable organization that provides free lectures at the San Diego Public Library. Topics about food and how it relates to history and culture are presented by speakers from around the nation.
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Date
- Apr 17, 2021
- Expired!
Time
- 10:30 am - 12:00 pm
More Info
Location
Organizer
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Culinary Historians of San Diego
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Email
[email protected] -
Website
https://chsandiego.org/ Culinary Historians of San Diego
Speaker
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Jim ChevallierAuthor, Culinary HistorianJim 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.”