'How to Dine Like a Victorian, Part 2: Chocolate' Webinar

Tickets: $12 (includes access to the full replay for one week)

Click the link below to officially register for this experience:

https://www.nyadventureclub.com/event/1661072375189

The Victorian period was a groundbreaking timeframe within American food history; not only was there an explosion of innovative ingredients, techniques, and kitchen appliances, but it also led to cultural shifts that put food at the center of social life. What new-age dishes were served during this period of culinary creativity, and how did they come to define someone's social status in America? From the rotary eggbeater to sweet confections and everything in between, it's time to uncover what was on — or contributed to — the dining table during the Victorian era.

Join New York Adventure Club for a three-part series that explores some of the most important dining habits, cooking technologies, and culinary delights of the Victorian era in America. In Part Two: Chocolate, we’ll learn some of the period's most popular chocolate indulgences, and why this now ubiquitous treat wasn’t fully integrated into American culture until the late nineteenth century.

Led by author and food historian Becky Libourel Diamond, our unique experience will include:

• An in-depth look at how and why chocolate was mainly consumed as a beverage prior to the nineteenth century, often served as an alternative to tea or coffee
• A discussion of the difference between Victorian hot cocoa and hot chocolate, and the origins of Devil's Food Cake
• A description of Victorian hot chocolate serving pitchers and the significance of each
• An explanation of how the 1828 invention of the cocoa press simplified cacao bean processing and paved the way for all types of chocolate treats
• The backstory of chocolate cake in America, including the first cake recipe truly made with chocolate
• A look at the innovative chocolate marketing schemes used by Victorian food companies
• A discussion of popular Victorian chocolate desserts, including jellies, meringues, macaroons, ice cream and syrups
• A look at how chocolate confections, especially candy, became associated with Valentine’s Day gift giving during the Victorian era, alongside flowers and fancifully decorated cards

Afterward, we'll have a Q&A with Becky — any and all questions are welcomed and encouraged!
Can't make it live? Don't worry, you'll have access to the full replay for one week after the entire series concludes!
See you there, virtually!

*Immediately upon registering, you will receive a separate, automated email containing the link to join this webinar
**For the best possible viewing experience, please ensure you're using the latest version of your internet browser — Google Chrome is the most compatible. Exact technical requirements and a webinar user guide will be shared in the automated confirmation email upon registration.
***A full replay of the experience will be available to all registered guests for up to a week after the series finale

How to Dine Like a Victorian Series
Part I: Tea(Wednesday, February 7)
Part II: Chocolate (Wednesday, February 14)
Part III: Desserts (Wednesday, February 21)

About Becky
Becky Libourel Diamond is a writer, librarian, and research historian. She has been writing about food since 2008, parlaying her passion for food and history into the publication of The Gilded Age Cookbook (August 2023), The Thousand Dollar Dinner and Mrs. Goodfellow: The Story of America’s First Cooking School. Her current projects are a book of Victorian Christmas Cookies and a book of Afternoon Tea Room recipes. She lives in Yardley, PA.

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Categories: Virtual, Moments in History