Tonya Hopkins, a.k.a. “The Food Griot,” reflects on how everyday foods can spark deep investigation into the rich contexts that created them. Often surprising and always compelling, food stories can connect us with the past and help keep alive the contributions of those who came before us. Drawing on her experiences researching and presenting culinary history at historic sites and in the media, Tonya inspires us to see the foods around us with fresh eyes and follow their unique flavors to gain insight into history.
NOTE: This is the public session of the one-day "What’s Cooking? New Directions in Historic House Kitchens" Conference happening on June 27th.
Food Historian Tonya Hopkins
ABOUT THE PRESENTER:
Tonya Hopkins is a culinary history consultant and wine and spirits storyteller who shares food and drink narratives across many mediums. She serves as the lead Culinary History Advisor for the Old Stone House of Brooklyn and served as an advisor to the exhibition “African/American: Making the Nation’s Table” for the Museum of Food And Drink (MOFAD). Tonya helped cofound the nonprofit James Hemings Society to uphold the timeless Black culinary talents that so profoundly shaped the development of fine dining in the Americas. She frequently appears on radio and television programs, including ABC’s “The Chew” and the Food Network, among many others.
INFORMATION & TICKETS:
Location: The Barn at Orchard Hill
Fee: $20; OWG members receive a 20% discount
Note: A Q&A and light reception follows the presentation