Back to All Events

Dinners of the Past: Secrets of the Trade Winds

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

In the 15th and 16th centuries, explorers crisscrossed the earth looking for a passage to India in search of the origin of spices, ultimately leading to the creation of European empires. This search for spices led to much more than cheap pepper: it was the birth of globalization.

Trade winds brought the Spanish to the Americas, and the Portuguese to Brazil, the Horn of Africa, and finally to India. Diners will trace these routes that led to the Columbian Exchange, an unprecedented movement of plants, animals, and peoples all over the globe.

The conquistadors found thriving cultures and a host of ingredients that would change the way the world eats: Peruvian potatoes made their way to Europe, Mexican chili peppers arrived in India, and citrus fruit from the Middle East was introduced to the Americas.

Beginning dinner on the Iberian peninsula and sailing our way around the world, diners can expect traditional dishes of the period like ceviche from the Inka Empire of Peru, mole from Mexico, a cod pie from the captain’s quarters aboard the ship, and a trio of Indian desserts.

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

We cannot accommodate dietary restrictions and allergies. Tickets will go on sale 8/1 at 10 AM.


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.



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. 



MOFAD Executive Chef John Hutt is a lifelong chef with a passion and interest in theory, history, science and culture of food. He has opened restaurants, written papers, cooked a lot of food for a lot of people, and travelled the world eating and drinking delicious things. He came to MOFAD from the El Bulli institute in Barcelona, where he was working on the theory and practice of food and cooking.