Search

State Library of Massachusetts Virtual Author Talk: Anne Willan


Register Online

  • Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today

  • By Anne Willan, in conversation with Sheryl Julian

  • Thursday, November 4, 2021—1pm ET on Zoom

  • Presented by American Ancestors/NEHGS and the State Library of Massachusetts

Join the State Library of Massachusetts virtually on November 4th for a daytime online conversation with culinary historian Anne Willan on her latest book, Women in the Kitchen: Twelve Essential Cookbook Writers Who Defined the Way We Eat, from 1661 to Today. Willan will be joined in conversation by award-winning food writer Sheryl Julian. Presented in partnership with American Ancestors/NEHGS, this virtual event is free and open to all.


Anne Willan, multi-award-winning culinary historian, cookbook writer, cooking teacher, and founder of La Varenne Cooking School in Paris, explores the lives and work of women cookbook authors such as Fannie Farmer, Julia Child, and Alice Waters, whose important books have defined cooking over the past three hundred years. Beginning with the first published cookbook by Hannah Woolley in 1661, Women in the Kitchen moves through history to show how female cookbook authors have shaped American cooking today. Don’t miss this opportunity to learn more about the key historical contributions and recipes of these influential cooks and chefs.


Anne Willan founded La Varenne Cooking School in Paris in 1975 and has written more than thirty books, including the double James Beard Award-winning The Country Cooking of France, the Gourmand Award-winning The Cookbook Library, and the groundbreaking La Varenne Pratique, as well as the Look & Cook series, showcased on PBS. In 2013 she was inducted into the James Beard Foundation Awards Hall of Fame. Willan serves as an Emeritus Advisor for The Julia Child Foundation for Gastronomy and the Culinary Arts.

Sheryl Julian was the longtime award-winning Food Editor of The Boston Globe. She trained at the Cordon Bleu schools in London and Paris, was deputy director of La Varenne cooking school in Paris, is co-author of The Way We Cook and editor of The New Boston Globe Cookbook. She runs food styling workshops in the Boston area, writes regularly for The Boston Globe, and teaches food writing in the Gastronomy master's program at Boston University.


To register for this free virtual event, please visit this link.



1 view0 comments

Recent Posts

See All