Food and Drink in Medieval Cyprus

Bethesda/Chevy Chase Regional Services Center

Submitted by Anita on November 12, 2011 - 9:05pm

Venue Address: 

4805 Edgemoor Lane Meeting Room A

Bethesda, MD 20814

United States

See map: Google Maps

The Culinary Historians of Washington Are Pleased to Present William Woys Weaver.

 Dr. William Woys Weaver, food historian and author of 15 books, will speak from research completed for a forthcoming book.

Cyprus was a wealthy Middle Ages kingdom with a French-speaking court and a range of cultural communities. The fusion cuisine that evolved included many food traditions we now take for granted from mousses and fricassees to forks and fondue.

Woys Weaver is an expert on growing and cooking with heirloom vegetables and is the author of Heirloom Vegetable Gardening: A Master Gardener’s Guide to Planting, Seed Saving, and Cultural History. He has spent thirty years tracing the history and traditions of American food and is the author of Culinary Ephemera: An Illustrated History. Woys Weaver is also the Director of the Keystone Center for the Study of Regional Foods and Food Tourism, an independent research institute devoted to surveying, documenting, and promoting of Pennsylvania’s regional foods.

For more information, contact Claudia Kousoulas, 301-320-6979  appetite@kousoulas.com www.chowdc.org

This is a free event, no reservations necessary.