Previous Speakers
2001
 

October 2: Patrick Boisjot

              Professional chef and consultant
              Presentation: "Analysis of the Restaurant Business: a Three Dimensional Model"

September 25:  Barbara Wheaton

             Culinary Historian; Honorary Curator of Culinary Collection, Scheslinger Library at Radcliffe College
             Presentation: "How Printing, Computing, and the Internet have Changed the Way we Cook"

September 18:  A Selection of Past Future Kitchens including video footage from "The Glass-Bottom
          Boat", "Design for Dreaming", "A Frigidaire Finale"

September 11:  Introductory Luncheon: Ted Selker, Barbara Wheaton, Joseph Kaye

September 6:  Dinner hosted by Barbara Wheaton

              Culinary Historian; Honorary Curator of Culinary Collection, Schlesinger Library at Radcliffe College

August 28: Jeri Quinzio

Former Chair, Culinary Historians of Boston Contributor to the Radcliffe Culinary Times
Presentation: "The History of Ice Cream"

American Food Historian; Editor,, Food Heritage Press; foodbooks.com
Chart (PDF) from presentation, "Changes in food and dietary practices during three periods of US history"

Author of the forthcoming, "Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art" (to be published Fall 2002)

July 10: Darra Goldstein

Professor of Russian at Williams College, Founder/Editor of Gastronomica: The Journal of Food and Culture

Assistant Professor of French, University of Oklahoma
Presentation, "Good Taste(s)"  Abstract (PDF)

Publisher and Editor of Food History News
Author of Saltwater Foodways: New Englanders and Their Food, At Sea and Ashore, in the 19th Century

June 12: Sandra Fairbank

Architect and Interior Designer
Presentation: "The Kitchen of the Future is Not in Your House"

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