About this Event
Cooking in a Georgian kitchen required immense skill as cooks struggled to control the temperature of an open range, refined sugar, kept the ale-yeast alive, fed the bread oven, churned ice-cream in salt and ice, mixed, pureed, sieved, juiced, rolled, chopped, baked, roasted and boiled without any electricity or gas and virtually no mechanical aids. Discover through prints, paintings, book illustrations and surviving Georgian kitchens and equipment, how a cook used the myriad of tools, moulds, boards and pots to store, prepare and cook a remarkably diverse menu of dishes. But we will also discover that not everyone had the skills to achieve the hoped for results and some would have committed the ultimate sin of letting the cinders from the range fall into the dripping pan. Join Dr Peter Ross Art Society Lecturer to learn more.
This event will be delivered both in-person and online.
Join us in-person: For access to the event, please use the Aldermanbury entrance to Guildhall Library/The London Centre.
Join us Online: Zoom details will be provided to attendees by 24 hours prior to the event. If you do not receive the details by 5pm the day before, please contact the Events Team: [email protected]
Event Venue & Nearby Stays
Guildhall Library, Aldermanbury, London, United Kingdom
GBP 0.00