Joyce White

Joyce White 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. She 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. She offers a variety of programs, including “Dining in Colonial Maryland,” “Early Maryland Spirited Drinks,” and “An Early American Christmas.” Learn more at atasteofhistory.net

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