Behind the Scenes of Food History

Thursday, September 23rd  7pm – 8pm

We’re celebrating five years of our “Food History” event series! Join us for this fun behind-the-scenes look into how these programs are planned and for a chance to learn more about the people behind these events, the trials and tribulations of historical cookery, and some of our favorite meals. As an added bonus, we’ll share and demonstrate three recipes that make up our favorite historical bites from this series.

Here’s what we’ll be demonstrating and sharing:

  • Boston Brown Bread
  • Irish Apple Cake
  • Salted Almonds

Recipes are included for these items and we’ll show you the steps to make these items during the program.

Link to recipes coming soon!

To register, click below to pay. Following check-out, you’ll be prompted to register for the Zoom meeting. After completing registration, you should receive an email with information on how to log-in to the webinar.

If you have any questions please contact us at [email protected].

*Please note: This will be a Zoom meeting, which gives you the option to have your camera on and to turn off and on your audio. These options will be moderated.

*This meeting may be recorded for future use


In partnership with The Cook’s Shop conveniently located in historic, downtown Marietta!

Co-Presenter: Dagmar Kupsche – The Cook’s Shop

Dagmar Kupsche, owner of The Cook’s Shop in Marietta Ohio, discovered the joy of cooking as a child while helping her mother in the kitchen and watching Julia Child on TV. Her other talent, sewing, led her to an Apparel Design degree from Rhode Island School of Design, a career as a knitwear designer with The Limited and her own custom bridal gown business. Over the last ten years she has had the opportunity to be trained as a chef by Dave Rudie, a friend and mentor.


Co-Presenter: Kyle Yoho, Education Director – The Castle

Kyle Yoho has served as the Education Director for The Castle since 2015 and is an Adjunct Professor of Museum Studies for Marietta College. He received his BA in History from Marietta College and MA in Public History from Wright State University. Kyle has been an avid research, practitioner, and demonstrator of historical foodways for about five years. He recently taught a four part class for the Institute for Learning in Retirement at Marietta College on the history behind what we know today as American cuisine elaborating on the origin and influences of popular dishes.