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!

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

When French newcomers flocked to America after revolutions in Paris and Haiti, they brought along ideas of fine dining, as well as some of the cheapest, most delicious street food!  From the tables of presidents to the bellies of dock workers, DelawareValley residents have always appreciated French ways with food and cooking.

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 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.  

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

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

In partnership with Friends Life Care VigR