Historical Food Preservation

February 25, March 25, April 29, May 27, & June 6

9:30 to 11 a.m. | Online

A black and white illustration of people preserving food outdoors beneath a gnarled black tree Presented by the New York Botanical Garden’s Humanities Institute and the Huygens Institute for Dutch History and Culture, this monthly seminar series engages with a question that has obsessed humans for millennia—how do we preserve food? Bringing together historians of science, art, and capitalism, these conversations will tackle this issue from a multidisciplinary and transregional perspective.

This series is moderated by Dr. Marieke Hendriksen (Huygens Institute) and Dr. Lucas Mertehikian (NYBG), and coordinated by Ph.D. (c) Edurne De Wilde (Huygens Institute/Leiden University).

This event is free and open to the public.

RSVP

Name*
First Last
Email*
Please confirm each of the seminars you would like to attend.
Histories of Fermentation | Tuesday, February 25; 9:30–11 a.m. ET
- Yes
Speakers:
Justin A. Linds, Princeton University
Carmen Schmechel, Royal Netherlands Academy of Arts and Sciences, KNAW
Food Consumerism | Tuesday, March 25; 9:30–11 a.m. ET
- Yes
Speakers:
Lisa Haushofer, University of Amsterdam
Anna Zeide, Virginia Tech
The Early Modern Kitchen | Tuesday, April 29; 9:30–11 a.m.
- Yes
Speakers:
Lucy J. Harvard, University of Cambridge
Maroesjka Verhagen, University of Amsterdam
Brining, Pickling, and Smoking | Tuesday, May 27; 9:30–11 a.m. ET
- Yes
Speakers:
Thijs Elfrink and Tijmen Moesker,
Royal Netherlands Academy of Arts and Sciences, KNAW
Tea and Sugar | Friday, June 6; 9:30–11 a.m. ET
- Yes
Speakers:
Romita Ray, Syracuse University
Ulbe Bosma, International Institute of Social History, IISG
All of the above
- Yes

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