[Scmusenet] Symposium

[Rickie Good]

The Key Ingredients: Elite Antebellum Dining, Food, Customs 
and Material Culture in the South Carolina Upcountry.

Saturday, November 18, 2006

9:00 - 3:30 pm
The McCelvey Center
212 E. Jefferson Street
York, South Carolina


In the decades before the Civil War, food, entertaining, and socializing
were intimately entwined with architecture, class, gender, race, politics
and material culture in the South.  Come join us for a day long symposium
and hear more from a distinguished list of scholars as they talk about the
key ingredients of antebellum southern gentility.  


Cost:
$25 CHM Members / $35 Non members
Special Rate for Historic Brattonsville Volunteers ~ $15

Cost includes morning refreshments, all speakers and lunch
Call 803.684.2327 x 100 to register.  Registration and payment are due no
later than November 10, 2006.  We regret that we cannot issue refunds after
this date.
For more information, please call Chuck LeCount at 803.684.2327 x 105.





Sponsored in part by:

The South Carolina Humanities Council
The Friends of Historic Brattonsville











Program

9:00-9:15	Welcome and Introduction

Morning:	The Architecture and Material Culture of Dining

9:15-9:45	Jane Marion, Converse College  
Fine Dining: The 1828 Detached Dining Room of John S. Bratton.

9:45-10:00	Break

10:00-10:45	Nancy Van Dolsen, Architectural Historian
Off the Back Porch:  Detached Kitchen Buildings in the South.

10:45-11:00	Break		

11:00-11:45	John Sherrer, Historic Columbia 
All the Trimmings: Dining Practices of South Carolina's Backcountry Elite,
1830-1865.

12:00-1:00	Lunch

Afternoon:	Entertaining, Dining and Gentility

1:00-1:45         Karen McConnell, Janet Dyer and Ann Williams, Historic
Rosedale
"A Social and Confidential Chat": Culture and Custom in the Carolina
Backcountry through Contemporary Diaries, Letters and Papers.

1:45-2:00	Break

2:00-2:30	Dan Dupre, University of North Carolina-Charlotte
Politics and Pork: The Rise of Political Barbecues in the Antebellum South.

2:30-2:45	Break

2:45-3:30	Damon Fowler, Food Historian	
		Filling the Upcountry Table: Period Cook Books As Guides.