Sweet and Savory: How We Preserve Our Food

March 3, 2018
1:00 p.m.–2:00 p.m.
Science History Institute
315 Chestnut Street
Philadelphia, PA 19106
United States

What goes into creating delicious charcuterie? Why is honey such a good preservative?

Today we think of charcuterie as a savory specialty, but in the days before refrigeration, it was a necessity. Meat was salted, smoked, and cured to prevent spoilage and waste. Similarly, honey does double duty as a sweet treat and a preservative, with a history going back thousands of years.

We’ve teamed up with Urban Farmer for a tasty afternoon program that will teach you about the process of charcuterie, the history of honey, and the mouthwatering art of food preservation.

Nibbles in the name of research will be provided! 

This program is presented as part of our temporary exhibition Things Fall Apart, which explores the life and afterlife of things—and why we fight to preserve them. 

Registration for this event is required. Tickets are $10 per person.

For more information, contact Alexis Pedrick at apedrick@sciencehistory.org.

About Urban Farmer

Situated on Philadelphia’s historic Logan Square, Urban Farmer Philadelphia is a modern steakhouse that brings “rural chic” to life. Urban Farmer’s menu emphasizes the pride of locally sourced ingredients and authentic, straightforward preparations, blended with a carefully curated tradition of art, culture and classic elegance. The Urban Farmer Philadelphia family is committed to feeding the neighborhood in which we live and eat—both through the food we offer and our community.