The summer edition presents a program of talks and demos on food history from England, Ireland, the US and Canada - touching upon the history of newspaper cooking schools, buttermilk, Irish workhouses, African American foodways and more. A new addition for 2022: a live session where a selection of speakers will join in a Q&A segment / chat with the audience.  A preview is shown below, with more detail shown by visiting the Schedule page.

Attendees may choose from the Weekend Pass (program viewing through to Sunday June 26, midnight ET) or the Extended Viewing Pass, offering two weeks of viewing until Sunday July 10. Early bird rates now through June 24. Get your tickets here.

Past to Apron is produced by BBNY Group LLC, creator of food, heritage and history events and experiences. More info at www.pasttoapron.com

BACKGROUND

Past to Apron, launched in 2020, presents a summer program in June and a holiday themed conference in December. 

The program is delivered entirely online, offering an on demand experience where talks may be viewed at the moment they are aired, or on replay during the conference period.  Past to Apron is geared to the general interest level - from the cooking and baking enthusiast, to the history and food lover, and for the culturally curious.  With the flexibility to view the program from the comfort of one's own surroundings - and whether from multiple device types - it's an ideal way to enjoy a 'taste' of history.

Each program presents a series of talks on various regions and timeframes and are presented by a range of speakers - such as authors, historians, chefs, curators, museum founders. Past programs have highlighted the oldest known handwritten Irish recipe (situated in a castle); the history of community cookbooks, using special effects on movie sets to recreate historic timeframes, demonstrations, Shakespeare inspired recipes, hearth cooking in a 17th century farmhouse and more.

Questions?  Explore the FAQs here (or select from top navigation bar)