Register

Dining with Jane Austen

A Taste of History with Joyce White

Calling all fans of Jane Austen! Join us for a virtual program exploring the dining styles of late 18th and early 19th century England.

What’s a rout cake? Does Mr. Woodhouse like any food at all? What might Lady Catherine serve for dinner to her exalted guests? Fans of Jane Austen’s novels will appreciate this look into the dining styles of late 18th and early 19th century England. References to the novels will accompany this presentation of the dining styles of England’s late Georgian and Regency eras. 

This program will take place on the Crowdcast platform. Registration is required. 

To Register: 

1. Click the "Register" button on this page, which will direct you to the Crowdcast page.
2. Click the 'Save my spot!' button.
3. Enter your email address or social media login.
4. Check your email for a confirmation and a link to join the event, along with the option to add the event to your calendar.

 Follow Along this program by utilizing the recipes Joyce has for this program, here.

Mr. Woodhouse's Wholesome Apple Tart: From the Pages of Jane Austen's Emma

White Soup: From The Pages of Pride and Prejudice

Raised Pies at Riversdale House Museum

From the Pages of Jane Austen's Emma: Routs and Rout-Cakes

About the Presenter:

https://atasteofhistory.net/about

Joyce developed her love for food history while working as a museum educator at various historic house museums and sites in New York, Pennsylvania, and Maryland. Joyce writes articles for local publications such as Outlook by the Bay, Chesapeake Family Magazine, and assorted blogs. Joyce is also the foodways consultant to the c. 1801 Riversdale House Museum in Riverdale Park, MD, was the consultant for the restoration of the 18th century kitchen at Annapolis’s William Paca House, was the guest curator for the Maryland State Exhibit for the Southern Food & Beverage Museum in New Orleans, LA, and is on the Board of Trustees for Annapolis’ c. 1774 Hammond-Harwood House Museum.  Joyce has a B.A. from William Smith College, an M.A. in American Studies from Penn State University, and has studied food history with leaders in the field at various historic sites in England and the US, including training at the Barry Callebaut Chocolate Academy in Chicago.

Upcoming events