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Dinners of the Past: Feminist Food, Feminist Art (Day One)

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

Inspired by Judy Chicago's The Dinner Party, this meal will select four of the incredible women featured in the original 1970's work, and recreate dishes from each of their respective time periods, creating an edible timeline of feminist history.

Women to be featured include Sappho (Ancient Greece), Eleanor of Aquitaine (early Medieval France/England), Christine de Pizan (Medieval Italy/France), and Sojourner Truth (Antebellum South/Civil War America).

Each course will dive into the personal history of the featured woman and elaborate on the status of women in that period, as well as her specific contributions to the fight for female equality. Diners can expect dishes like oysters with cumin sauce, stuffed capon, and a helmeted cock. 

Beer and wine are included. This program is part of our Dinners of the Past series.

We cannot accommodate dietary restrictions or allergies.


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.


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. Jay 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. 


About Bien Cuit

Best known for its trademark dark brown bread and exquisite pastries, Bien Cuit (meaning “well done” in French) is committed to using time-honored techniques of slow-fermentation and small-batch mixing, allowing its team to dedicate maximum attention to the baking process and create complex, innovative flavors that highlight local grains and seasonal ingredients. 

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

Photo credit: Judy Chicago