Culinary Historians NY Reconstructing Historic Royal Kitchen

Culinary Historians of New York
in partnership with Mount Vernon Hotel Museum & Garden
present

Reconstructing Historic Royal Kitchens
Marc Meltonville
Food Historian, Historic Royal Palaces, England

Thursday, June 16, 2011
6:30 PM Check-in and Reception | 7 PM Lecture

The kitchens of Hampton Court Palace are the largest Tudor kitchens in the United Kingdom, occupying 55 rooms and covering 3,000 square feet. When the palace was in use as a royal residence, about 600 courtiers were entitled to two meals a day from the palace kitchens. According to provisioning lists from the reign of Elizabeth I, during the course of one year 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs, and 53 wild boar were cooked at Hampton Court.

In this illustrated talk, Marc Meltonville will share how he and his team restored these kitchens to working order, using recipes of the period as a guide. Marc will also give us a special peek into his latest project, the restoration of the kitchens of George III at Kew Palace, which are not yet open to the public. The presentation will be accompanied by a tasting of foods from the Tudor and Georgian periods.

Marc Meltonville, a museum educator with a background in ceramic history, form and construction, was commissioned in 1991 to work for Hampton Court Palace on the reconstruction of the Tudor kitchens under the guidance of food historian Peter Brears. In 2003 Marc took over the project coordination of the kitchens for Historic Royal Palaces. More recently he was interviewed about the royal wedding of the Duke and Duchess of Cambridge on both BBC Television and Radio, and on the "CBS Early Show." Marc is also the author of more than 20 children's books and is currently at work on a book about experiments in using the Tudor great fire at Hampton Court, Roasting on the Fire of Henry VIII.

Location
Mount Vernon Hotel Museum & Garden
417 E. 61st Street
New York, New York 10065
http://www.mvhm.org/
Time:
6:30 pm Check-in and reception | 7:00 pm Lecture
Fee:
$40 Non-Members and Guests | $25 CHNY Members
For further information, see http://www.culinaryhistoriansny.org/events.html
To buy tickets securely online: http://www.brownpapertickets.com/producer/7199For reservations to be paid at the door, email Events at http://www.culinaryhistoriansny.org/contact.html


ADVANCE REGISTRATION HIGHLY RECOMMENDED PLEASE REGISTER BY JUNE 13, 2011