Get Pickled at the American Museum of Natural History


Learn the ancient art of pickling next Tuesday with Lucy Norris, author of Pickled: Preserving a World of Tastes and Traditions, and Bob McClure of McClure’s Pickles as part of the Global Kitchen Series at the American Museum of Natural History. Over millennia, cultures across the globe have preserved foods in salt brine or vinegar, from Japanese pickles to the New York half-sour. Pick a peck, then eat it in class.

[via Cravings]

This article from the Village Voice Archive was posted on October 9, 2009


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