Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads: Culinary Lab workshops.
October marks the month when home cooks begin to make plans for the upcoming holiday season. Food is associated with memories, and everyone has their own memorable holiday dish or favorite meal. Here are a few traditional holiday favorites and the history of the dish.
The tradition of Thanksgiving dinner is often associated with New England and the landing of the Pilgrims, though many places claim to have held the first event. Sarah Hale, writing in Godey’s Lady’s Book from 1837 onward, advocated for Thanksgiving to be celebrated as a national holiday. Hale wrote about the ideal meal with the emphasis on a roast turkey, filled with stuffing, to be at the head of the table. Nearly one third of all turkey consumption in the United States occurs during the holiday season of November and December.
Cranberry harvest starts in mid-September and runs through mid-November making the tart berries plentiful during the holiday season. The berries became staple crop in the early 1800s in New England. To extend the short selling season, growers came up with a method of “jellying” the berries and canning the result so that it is shelf stable. The jelled product acts as a sauce when warmed. Cranberry sauce, homemade or from the can, can be used with a variety of meats including turkey, pork, chicken, and ham.
Latkes are traditionally eaten during Hanukkah. The dish is an important symbol of the historical challenges faced by those of the Jewish faith. Originally made of cheese, the recipe changed to potatoes around 200 years ago. The potato patties are fun to make and are tasty as they are fired in oil to a crisp, golden brown.
Pumpkins are native to central America. Spanish explorers took pumpkins and the pumpkin plants to Europe, where they began to be used in cooking. Over the years, pumpkin has become synonymous with pie. The first pumpkin pie recipe that resembles modern pumpkin pie appeared in 1796.
Want to try a historic pumpkin recipe? The following pumpkin “pie” recipe dates to the 1700s and was a popular way to make a dessert out of the squash.
Photo Credit: "Woman Carving Turkey" by Jill Wellington (Image on Pixabay)
Fifty Foods That Changed the Course of History by Bill Price
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A History of Food in 100 Recipes by William Sitwell
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Let’s Eat: Jewish Food and Faith by Lori Stein
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Southern Holidays: a Savor the South Cookbook by Debbie Moose
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The Thanksgiving Book by Laurie Collier Hillstrom
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FDA Food Labeling and Nutrition
Food Waste Prevention (April only)
Florida Department of Agriculture Nutrition Programs
Florida Department of Agriculture Food Recovery Program
Florida Department of Health in Volusia County
Healthiest Weight Florida Initiative and Healthiest Weight Brochure