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Dinners of the Past: The Spice Trade of the Medieval World

  • Museum of Food and Drink 62 Bayard Street Brooklyn, NY, 11222 United States (map)

The first in our Dinners of the Past series with Edible History, this program will see diners travel across the medieval world as we map out the complex series of trade networks, known as the Silk Road, which moved precious spices from Southeast Asia to Europe. Each course will come from a different city along the Silk Road, such as Quanzhu, Calcutta, Baghdad, and Venice.

Victoria Flexner, founder of Edible History, will tell the story of the global trade networks that were already in place by the 12th Century, the spices and luxury goods that were traded along these routes, and the cultures that were connected and influenced by one another as a result.

Diners can expect period dishes from Executive Chef Jay Reifel like Samak Mashwi from Iraq, Mongolian Bear Stew (bear optional), and spiced Venetian pastries. Beer and wine included.

This program is part of our Dinners of the Past series.

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About Victoria Flexner

Victoria is the founder and resident historian of Edible History. She is a former museum educator who has worked at The Metropolitan Museum of Art, The New York Public Library, and The Intrepid Sea, Air and Space Museum. Victoria holds a degree in History from the University of Edinburgh in the United Kingdom and is currently enrolled in the MA Historical Studies program at The New School in New York City. She has led more than 30 Edible History dinners around New York City—in restaurants, urban farms, historical homes, and even a pottery studio.

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About Jay Reifel

Jay is Edible History’s Executive Chef, who takes on the challenge of recreating recipes from period manuscripts, quite literally bringing the past to life through dishes that are hundreds of years old. Refiel studied Pastry at the French Culinary Institute and has worked at the Michelin 2-star Corton and New York’s legendary WD-50. A veteran of the New York City underground supper club scene, he has had a long interest in historical cuisine. He specializes in a hybrid of modern techniques with classically inspired French cuisine, as well as strong Asian flavor influences.  


*Ticket Refund Policy: Full refund with 48 hours notice, no refund with less than 48 hours notice.