$15 – $45

From Pomegranates to Jelly Beans: Ancient Roots of Easter Food Traditions

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Sandy Spring Museum

17901 Bentley Road

Ashton-Sandy Spring, MD 20860

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Eating local may be a current trend, but since ancient times, it has been a matter of survival. To make the lean times more palatable we tell ourselves stories and establish traditions—from Persephone and Hades to Easter bunnies delivering baskets. When the cupboard is almost bare, those traditions reassure us that with spring, comes renewed foods and feasts.

The symbolic foods of spring have ancient roots that celebrate the return of light, warmth, and the earth’s fertility. They are shared across cultures as way to mark a new beginning. Using the very specific foodways of Greek Easter, we’ll explore spring’s rebirth at the table. Sample traditional Greek Easter breads and enjoy happy hour drinks.

Guest presenter Claudia Kousoulas is a writer and editor whose topics include urban planning as well as cultural foodways and culinary history. She is a regular contributor to Cookbook Digest and her work has appeared in Washington Woman, Fresh magazine, Edible Chesapeake, and Mothering magazine. She is the author of Contemporary Architecture in Washington, D.C. and a contributing writer to The Business of Food: Encyclopedia of the Food Industry. She is a member of Les Dames d’Escoffier and a longtime board member of the Culinary Historians of Washington, D.C. You can see her work at appetiteforbooks.wordpress.com

History Happy Hours are sponsored by Therrien Waddell Construction Group.

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Sandy Spring Museum

17901 Bentley Road

Ashton-Sandy Spring, MD 20860

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