Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series

March

Boston Codfish Balls ad - Cooking Boston series Cooking Boston Cooking Boston: Refined to Rustic 15 March 2017.Wednesday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. Keith Stavely, Kelly Erby and moderator Barbara Wheaton Program 1: Refined to RusticKeith Stavely will explore the role Boston has played ...

Program 1: Refined to Rustic
Keith Stavely will explore the role Boston has played from being the home of early European refinement to the rise of the Colonial Revival rustic dishes. Kelly Erby will explore the role of restaurants and the rise of commercial dining in the increasingly urban landscape of nineteenth century Boston. Barbara Wheaton will lead a discussion on how the Hub has shaped American culinary culture through cookbooks and changing perceptions of the city.


Cooking Boston: How the Hub Shaped the American Diet 

This series of programs will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

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April
Cooking Boston Cooking Boston: Eating Other People's Food 27 April 2017.Thursday, 6:00PM - 7:00PM Please RSVP   There will be a pre-talk reception at 5:30pm. Alex Prud'homme, Laura Shapiro, Ana Sortun, Stephen Chen and Moderator Megan Sniffin-Marinoff Program 2: Eating Other People's FoodIn the second half of the 20th century, ...

Program 2: Eating Other People's Food
In the second half of the 20th century, Americans were re-introduced to the food of the world. Most famously, Julia Child in Cambridge and James Beard in New York brought fine cooking into American living rooms. They were not alone in pushing the culinary envelope. In Cambridge, Design Research was making cookware fashionable and Joyce Chen was convincing Americans they could cook Mandarin cuisine. The expansion of the American palate that began with television chefs continued with restaurants across greater Boston and helped reshape the idea of dinner.


Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series

More
May
Cooking Boston Cooking Boston: Where to Go 3 May 2017.Wednesday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. James O'Connell, Corky White, Erwin Ramos and Moderator Peter Drummey Cooking Boston: Where to Go This series of programs explores the culinary history of Boston and the ...

Cooking Boston: Where to Go

This series of programs explores the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

 

Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series

More
Cooking Boston Cooking Boston: Sweet Boston 18 May 2017.Thursday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. Joyce Chaplin, Michael Krondl and Carla Martin Cooking Boston: How the Hub Shaped the American Diet  This series of programs explores the ...

Cooking Boston: How the Hub Shaped the American Diet 

This series of programs explores the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

 

Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series


More
More events
Cooking Boston Cooking Boston: Refined to Rustic 15 March 2017.Wednesday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. Keith Stavely, Kelly Erby and moderator Barbara Wheaton Boston Codfish Balls ad - Cooking Boston series

Program 1: Refined to Rustic
Keith Stavely will explore the role Boston has played from being the home of early European refinement to the rise of the Colonial Revival rustic dishes. Kelly Erby will explore the role of restaurants and the rise of commercial dining in the increasingly urban landscape of nineteenth century Boston. Barbara Wheaton will lead a discussion on how the Hub has shaped American culinary culture through cookbooks and changing perceptions of the city.


Cooking Boston: How the Hub Shaped the American Diet 

This series of programs will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

close
Cooking Boston Cooking Boston: Eating Other People's Food Please RSVP   registration required 27 April 2017.Thursday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. Alex Prud'homme, Laura Shapiro, Ana Sortun, Stephen Chen and Moderator Megan Sniffin-Marinoff

Program 2: Eating Other People's Food
In the second half of the 20th century, Americans were re-introduced to the food of the world. Most famously, Julia Child in Cambridge and James Beard in New York brought fine cooking into American living rooms. They were not alone in pushing the culinary envelope. In Cambridge, Design Research was making cookware fashionable and Joyce Chen was convincing Americans they could cook Mandarin cuisine. The expansion of the American palate that began with television chefs continued with restaurants across greater Boston and helped reshape the idea of dinner.


Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series

close
Cooking Boston Cooking Boston: Where to Go registration required 3 May 2017.Wednesday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. James O'Connell, Corky White, Erwin Ramos and Moderator Peter Drummey

Cooking Boston: Where to Go

This series of programs explores the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

 

Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series

close
Cooking Boston Cooking Boston: Sweet Boston registration required 18 May 2017.Thursday, 6:00PM - 7:00PM There will be a pre-talk reception at 5:30pm. Joyce Chaplin, Michael Krondl and Carla Martin

Cooking Boston: How the Hub Shaped the American Diet 

This series of programs explores the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

 

Cooking Boston: How the Hub Shaped the American Diet 

This six program series will explore the culinary history of Boston and the impact the city has had on the American diet. In the first half of the 19th century, Boston had a reputation as the center for European taste and refinement. By the end of the 19th century, the Colonial Revival movement nationally popularized foods like Boston baked beans and Yankee pot-roast shifting Boston’s image from refined to rustic. In the 20th century, Boston clung to two identities: that of thrifty Puritans and of cosmopolitanism through education. This created some remarkably bland food but also made the city fertile ground for a culinary revolution. In the 1960s, chefs like Julia Child and Joyce Chen brought the flavors of the world to America through Boston.

The series will run from March through June of 2017. See the other programs in the series


close

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