Slow Food Mother City

Preserving is an ancient culinary technique that has recently been experiencing a revival. On Saturday 10 April, Oded Schwartz gave a fascinated group of Slow Fooders a ‘potted history’ of preserving, from why the root of ‘salt’ and of ‘war’ are so similar in Hebrew to why the origin of marmalade has more to do with quinces than oranges.

Slow Food Mother City will be hosting an introduction to the pleasures of preserving with Oded Schwartz on 10 April. Join us for two hours of preserving history, theory, skills and tips, shared in a convivial atmosphere in Oded’s own kitchen. We’ll be tasting Oded’s preserves and pickles, and washing them down with Jack Black beer.