outtathekitchen

Ms. Lorden is a culinary historian, food writer, and historical cooking teacher. Her cultural roots include her grandparents’ bakery and general store, a family of accomplished chefs and restauranteurs, and a rich cultural food heritage. She has cooked and read about food all her life. Her travels and education, particularly her years living and cooking in Italy, honed her natural passion and instinct for good food. She has worked the wine harvest, plucked chickens, butchered rabbits, and made pasta with her Italian farming neighbors while living in a tiny stone house in the Umbrian medieval hill town of Agello. Ms. Lorden received a certification in food writing from Boston University and works with renowned food anthropologists in their historical kitchens. She is a graduate of Princeton in anthropology and received a Master's degree in teaching social sciences from Brown. This educational background, dedication to research, and hands-on experience contributes to her perspective on food, culture, and literature. She has reviewed 100s of cookbooks for Publishers Weekly trade magazine and writes for the NH Farms Network. More than likely, you will find her In her backyard tending a 19th century cookstove in the kitchen shed studio, roasting trout in an inground oven, and from time to time, building a Paleo-Indian smoker for making pemmican or jerky. She conducts workshops in Victorian era cooking, 1950’s kitchen culture, macho kitchen culture, and la cucina italiana (d’Umbria). Ms. Lorden is a personal chef and member of the Culinary Historians of New York (CHNY). She most recently has taught courses in gastronomy and food history including The Gastronomy of the Netherlands, The Culinary Adventures of Lewis and Clark, All Aboard: Dining By Rail, Maritime Meals with Captain Cook and a class entitled At Shakespeare’s Table: Food, Taste, and Cooking Imagery in Shakespeare’s Plays-- all presented with historical dining experiences.