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When we pick up an old cookbook, there are clues to be found about what the kitchens of the past looked like and the lives of the people who cooked in them. Many cookbooks and recipes still exist from early years, yet most sit quietly in archives, waiting to be rediscovered. In this presentation, archivist and writer Valerie J. Frey, author of multiple food history books for the University of Georgia Press, will lead an exploration of recipes with a historian’s eye. Come learn about yesteryear’s cooks and taste of the history of Georgia, the South, and the U.S.A. through historic foodways.
Sunday, February 22nd, 2:00pm
Books will be available for purchase and signing.
Please note that the speaker welcomes program participants to bring knitting or other quiet handiwork to do as they listen.
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