The Castle to celebrate Food History events

The Castle is celebrating five years of “Food History” events with a behind-the-scenes look into how food programming events are planned and for a chance to learn more about the people behind these events, the trials and tribulations of historical cookery and some favorite meals from past programs. As an added bonus, co-presenters Kyle Yoho, Education Director at The Castle, and Dagmar Kupsche, co-owner of The Cook’s Shop in Marietta, will share and demonstrate three recipes that make up their favorite historical bites from this series.

According to Yoho, “Since 2016, The Castle has continued great collaboration with The Cook’s Shop to bring local history to life through by engaging our audience’s sense of taste. Over the course of ten programs we’ve produced meals ranging from 1788 through the 1950s inspired by local cookbooks, menus or events.” Of this event, Yoho said “Dagmar and I are excited to invite the audience ‘behind the scenes’ to learn a little about us, the research process and of course, how these meals and presentations go from concept to plate. It’s going to be an interactive presentation, where we’ll be answering questions and discussing the work that goes into food history.”

“Behind the Scenes of Food History,” will be presented from 7-8 p.m. Thursday via Zoom.

The cost per person is $8. Registration is required. To learn more and register, visit mariettacastle.org/events

Dagmar Kupsche, owner of The Cook’s Shop in Marietta, discovered the joy of cooking as a child while helping her mother in the kitchen and watching Julia Child on TV. Her other talent, sewing, led her to an apparel design degree from Rhode Island School of Design, a career as a knitwear designer with The Limited and her own custom bridal gown business. Over the last ten years, she has had the opportunity to be trained as a chef by Dave Rudie, a friend and mentor.

Kyle Yoho has served as the Education Director for The Castle since 2015 and is an Adjunct Professor of Museum Studies for Marietta College. He received his BA in history from Marietta College and MA in public history from Wright State University. He has been an avid research, practitioner and demonstrator of historical foodways for about five years. He recently taught a four part class for the Institute for Learning in Retirement at Marietta College on the history behind what we know today as American cuisine elaborating on the origin and influences of popular dishes.

If you go

∫ What: ‘Behind the Scenes of Food History’

∫ When: 7-8 p.m. Thursday

∫ Where: The Castle, via Zoom

∫ How to register and cost: mariettacastle.org/events; $8


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