Part of the Cooking Cultures series

February 2, 9, 16, 23, March 2

*In this session, we will do both presentation/discussion and prepare foods with demo/cook along* 

*For presentation/discussion only, please join us in the 2 pm session.*

Contact btobin@pa.gov with questions.

In each virtual session, we will discuss the historic and cultural significance of the food we are preparing, we will demonstrate some recipes, and prepare some foods together.  While dishes are cooking, we will continue discussions, questions & answers and share photos and artifacts. Shopping lists will be provided in advance so that you can cook along with us!

March 2: Philadelphia’s Soda Pop History: The Evolution of Drinks in the Delaware Valley

Philadelphia’s soda tax was supposed to decrease the consumption of sweet, high calorie beverages. But a tax can’t suppress a local craving for soda that goes back hundreds of years and introduced many innovations we still enjoy today.

Southeastern Pennsylvania is the perfect place to taste and savor many early and lasting influences on the foods we grow, harvest and eat. In five weekly workshops, we sample some of Pennsylvania’s heritage groups via their food and gardening traditions. After each session participants can access additional recipes and resources to explore our culinary heritage.Follow along if you wish. In each session, the host will create 1-2 simple dishes that can be created with supplies from your own larder.

Other dates in this series:

Feb 2: Pennsylvania German Foodways in the Delaware Valley

Feb 9: The Influence of French Cooks and Cuisines in the Delaware Valley

Feb 16: Chinese Food and Plant Cultures in the Delaware Valley

Feb 23: Women in the Kitchen: The birth of Domestic Science in the Delaware Valley.  

Presenters: Cassandra Stancil Gunkel, PhD and Bonnie Tobin, MEd

In partnership with Friends Life Care VigR