Historical Baking, Canterbury Shaker Village, August 25

If you missed Paula Marcoux’s bread baking class earlier this summer, she’ll also be teaching “Historical Baking: An Archaeological Perspective” at Canterbury Shaker Village, as part of their new evening cooking series on Thursday, August 25th:

Historical Baking: An Archaeological Perspective
Canterbury Shaker Village, Canterbury, NH
Thursday, August 25, 2011
6–8:30 p.m.

Instructor: Paula Marcoux, editor of Edible South Shore

Drawing on archaeological information and her own oven-building experimentation, Paula Marcoux will discuss the types of ovens and bread used by the very earliest French and English colonists in North America (1540–1640). Learn about making and sample historical breads such as “cheate bread” from England, “pain brié” from France, and the international treat, “ship’s biscuit.”

Take home recipes and leaven (sourdough starter) to bake these breads at home.

Fee for Class: $50/non-member; $45/member

For more information: www.shakers.org

This entry was posted in learning. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared.

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  • Sign up for our email newsletter

    * = required field
  • Recent Posts

  • Food For Thought…

    • "In my view, homeland security derives from having enough potatoes."

    • - Barbara Kingsolver,
      Animal, Vegetable, Miracle
  • Find farmers' markets, pick-your-own farms and more with Seacoast Harvest.
    Learn more >>
  • Look for this logo to know that you are buying locally caught, landed, and filleted seafood.
    Learn more >>