Beer, wine and liquors take center stage when
During the three-day event, the staff from CW's Historic Foodways program and top scholars and authors from England, Canada and the United States will examine the manufacture, trade, service and consumption of the most popular beverages of the period.
Speakers will discuss beer, cider and perry, fortified wines and punch as well as gin, rum and whiskey, and the variety of glasses, bowls and other paraphernalia of serious drinking. The afternoon will focus on the use of alcohol in cooking — both then and now — and culminate with a special version of the Williamsburg Lodge's Wine, Wit and Wisdom.
Noted English food historian
CW presenters include Rob Brantley, journeyman, Historic Foodways; Frank Clark, supervisor, Historic Foodways; and Rhys Lewis, executive chef, Williamsburg Lodge.
Registration is $349 per person, and preregistration and payment in full are required. The registration fee inlcudes the opening reception, two morning coffee breaks, two afternoon breaks, closing reception, and admission pass valid through the end of the day March 23.