2009 Culinary History Symposium: Schedule

8:00 – 9:00 Registration, Coffee, Tea, and Pastries

9:00 – 9:30 Welcome to Guests: Mary Boswell, Executive Director

• Introductions and Thank Yous: Helen Brody, Event Chair

9:15 – 10:15 Keynote Speaker: Sandra Oliver, Islesboro, Maine

• Every Dish Has a Past: Doing a Recipe’s Genealogy. Researching recipes and culinary history through cookbooks, narratives, letters, newspapers, account books, and other primary resources Sandra is co-author with Kathleen Curtin, Giving Thanks: Thanksgivng Recipes & History, From Pilgrims to  Pumpkin Pie and maintains www.foodhistorynews.com

10:30 – 12:00 Morning Panel: Adventures in Researching Culinary History: Research Sources

• Moderator: Sandra Oliver, Keynote Speaker

• Panelists: Mary Boswell, Exec. Dir., Enfield Shaker Museum: Oral Histories, Jesse Natha Kimler, Gastronomy Masters’ program Boston University: Diaries and Correspondence, Kathleen Curtin, food historian in colonial and early American foodways: Ingredients and Methods

12:15 – 1:15 Box Lunch and Tours of the Enfield Shaker Museum, Including the Original Dairy Building

1:15 – 2:00 Keynote Speaker: Anne Mendelson

• Back to the Future with Small Scale Dairy Farming. Bio: Anne Mendelson of New Jersey and New York City is the author of Milk, The Surprising Story of Milk Through the Ages

2:15 – 4:15 Afternoon Panel: Bringing the Past Forward

• Methods and experiences from the past that today’s farmers are studying and refining to pass on to the next generation.

• Moderator: John Porter Bio: John Porter, co-author of The History and Economics of the New Hampshire Dairy Industry

• Panelists: Anne Mendelson, keynote speaker, Doug Erb, Sprigdale Farms/Landaff Creamery, Landaff, NH: adapting past cheesemaking ways to today, Betty Sue Robie, Robie Farm, Piermont, NH: A new generation farm matriarch, Paul Hoffman, Assistant Merchandising Director, Co-op Food Stores, Hanover and Lebanon: dairy retail, ten years ago and today

4:15 – 5:00 Tours of Enfield Shaker Museum including the Original Dairy Building

5:00 – 6:30 Wine, cheese, and cider reception

6:30 – 8:30 New Hampshire Growers’ Dinner

• Head Chef Jason Dacier, Co-op Food Stores, Hanover and Lebanon. (One of four dinners a year promoted by New Hampshire’s Farm to Restaurant Connection linking New Hampshire farms and food businesses with New Hampshire consumers. Farmers represented have been asked to speak about their products.