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Dutch Influence on the American Kitchen and Life

Posted by Ardyce on 17th March 2011

April 15, 2011
6:00 pm

Food historian Peter G. Rose explores the foodways brought to America by the Dutch more than three centuries ago, and the way these foodways were adapted to new circumstances. Slides of 17th century Dutch art works depicting various foodstuffs are part of this lecture.

Ms. Peter G. Rose is an author, columnist, lecturer, and food historian.

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Ms. Rose has lectured on a variety of topics related to Dutch-American culinary history at, among others: The Smithsonian Institute, the National Gallery of Art, the Culinary Institute of America, New York University, and the New York Historical Society, as well as many other historical societies and libraries in New York State.

This Speakers in the Humanities event, which is free and open to the public, is made possible through the support of the New York Council for the Humanities, a state affiliate of the National Endowment for the Humanities.

The Speakers in the Humanities program has linked distinguished scholars with diverse audiences since its launch in 1983, bringing the best in humanities scholarship to thousands of people at hundreds of cultural organizations in virtually every corner of New York State. This program is just one of the ways the New York Council for the Humanities helps all New Yorkers to lead vibrant intellectual lives by strengthening traditions of cultural literacy, critical inquiry, and civic participation.

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