A History of the World in 10 Dinners: 2,000 Years, 100 Recipes

Culinary Historians of Chicago

A History of the World in 10 Dinners: 2,000 Years, 100 Recipes Victoria Flexner and Jay Reifel In 2014, food historians Victoria Flexner and Jay Reifel cooked up a NYC supper club called Edible History, a pairing of fine dining and intellectual stimulation. Now they’ve spun their experience into a recently published book, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli). Come join us as the authors share highlights from their work and give us a world of culinary traditions and unfamiliar ingredients through dishes that make up 10 historical dinners: think Tudor England’s Cockatrice — a chicken sewn into a pig, then roasted; or Glazed Whore’s Farts (meringues) from Versailles. And they point out how we, too, can reenact these dishes at home. Bios: Victoria Flexner is a food historian and founder of Edible History, a NYC-based historical supper club. Jay Reifel, Edible History’s executive chef, studied at the French Culinary Institute. He has competed on Chopped, and Beat Bobby Flay. Recorded via Zoom on December 11, 2023 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org