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From Pomegranates to Jelly Beans: Ancient Roots of Easter Food Traditions

Friday, April 14, 2017 at 6:30 pm - 8:00 pm

Eating local may be a current trend, but since ancient times, it has been a matter of survival. To make the lean times more palatable we tell ourselves stories and establish traditions—from Persephone and Hades to Easter bunnies delivering baskets. When the cupboard is almost bare, those traditions reassure us that with spring, comes renewed foods and feasts.

The symbolic foods of spring have ancient roots that celebrate the return of light, warmth, and the earth’s fertility. They are shared across cultures as way to mark a new beginning. Using the very specific foodways of Greek Easter, we’ll explore spring’s rebirth at the table.  Sample traditional Greek Easter breads and enjoy happy hour drinks.

Guest presenter Claudia Kousoulas is a writer and editor whose topics include urban planning as well as cultural foodways and culinary history.

Tickets are $15 for museum members.  $20 at the door for non-members.  You can attend for free if you bring a loaf of homemade bread!  Check out the Greek Easter bread recipes here and contact us if you are going to bring bread.

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close up of greek easter bread