Wednesday, September 28, 2016 7:00 pm – 8:00 pm
Central Library, Brooklyn Collection

Starting in the mid-1800s, immigrants brought their knowledge of pasta and pasta making to Brooklyn, making it the epicenter for macaroni’s widespread use in the U.S.A.  Leonard DeFrancisci discusses the people, companies, and technology that turned a simple recipe into a worldwide industry.

Age Group: Adults

There will be a wine and cheese reception, beginning at 6:30.  The program will begin promptly at 7:00


Central Library

10 Grand Army Plaza
Brooklyn, NY 11238
Fully accessible
Get directions from Google.

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Saturday, August 13, 2016 | 11 a.m.–12:15 p.m., 1:15–2:30 p.m., or 3:30–4:45 p.m.
Preregistration Required
On a walk through the Herb Garden, discover the colorful history of this maligned spirit—from sordid tales of the past to its myth-busting recent revival. See, smell, and touch the plants that flavor this herbal concoction, and afterward, sample a local distiller’s absinthe served in the classic fashion.$30 member; $32 nonmember. (Fee includes $7 materials charge.)

Note: Must be 21+ to attend.

Section A: Saturday, August 13, 2016 | 11 a.m.–12:15 p.m.
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Section B: Saturday, August 1, 2015 | 1:15–2:30 p.m.
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Section C: Saturday, August 1, 2015 | 1:15–2:30 p.m.
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  • MOFAD Lab 62 Bayard Street Brooklyn, NY, 11222
  • Take a bite out of ice cream history with Sarah Lohman

    Join us to unearth the stories behind the origins of ice cream and learn about some of history’s wildest bygone flavors. By the end of the night, you’ll know which came first: the ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen? Chocolate or vanilla? Which flavor will reign supreme in a head-to-head face off? Explore the history, science, and culinary creativity of ice cream with tastings of Häagen-Dazs.


    About Sarah Lohman

    Sarah Lohman is originally from Cleveland, Ohio, where she began working in a museum at the age of 16, cooking historic food over a wood-burning stove.  She graduated with a BFA from the Cleveland Institute of Art in 2005 and for her undergraduate thesis she opened a temporary restaurant/installation that reinterpreted food of the Colonial era for a modern audience.

    Lohman moved to New York in 2006 to work as Video Producer for New York Magazine’s food blog, Grub Street. Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as apexart gallery, The American Museum of Natural History, The New York Public Library, The Brooklyn Brainery, The Lower East Side Tenement Museum, The Brooklyn Historical Society and the Brooklyn Botanical Garden.

    Dubbed an “historic gastronomist,” Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, FourPoundsFlour.com, and her work has been featured in the New York Times, the Wall Street Journal and NPR.  She appeared in NYC-TV’s mini-series Appetite City cooking culinary treats from New York’s past and is featured in The Cooking Channel’s Food: Fact or Fiction.

    Tastings provided by Häagen-Dazs

    ©HDIP, INC

    ©HDIP, INC



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