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Domestic Skills Symposium

The 2020 Domestic Skills Symposium has been removed from the calendar due to New York state regulations regarding maximum occupancy levels and quarantine requirements for most out-of-state attendees. 

In the meantime, please check out our Events page for our new Webinar offerings and the Experiences page for virtual and onsite talks, classes and seminars .



 2021 Domestic Skills Symposium

Learn about a variety of topics concerning domestic life in the 19th century, including fashion, cuisine, technology, material culture and more!  You must pre-register.  Space is limited.


The Symposium will be held on Saturday, Nov. 13, 2021;  9:00 am - 4:00 pm

Our all-day symposium is comprised of an array of lectures spanning the late-18th through mid-19th century.  Four renowned speakers will present on a variety of topics relating to the late 18th century through mid-19th century.


Optional Workshops will again be offered Pre- and Post-Symposium, Nov. 12 & 14, 2021; 9:30 am - 4:00 pm.

For an extra fee, you can also attend both pre- and post-conference hands-on workshops in a variety of subjects.  Workshops are listed in the downloadable program booklet below.


2021 registration is expected to open in late August 2021.  Please check back!


Please take a look at last year's program for an example of the kind of presentations to expect.

2019 Presentations:

"A Story in the Threads: The Clothing of Enslaved Women in the Antebellum South" by Cheyney McKnight, Public Historian and Proprietor of Not Your Momma's History.

"What's On The Table? An Exploration of Regional Shifts in Colonial Mid-Atlantic Foodways" by Lavada Nahon, Culinary Historian-Cook-Independent Scholar

"Stitching for Freedom: Quilts, Sewing Groups, and the Anti-Slavery Movement" by Judy Deyo, GCV&M Hand-Quilter and former educator.

"Upon These Shoulders: Speaking Truth to Power. The Freedom Fighters in Upstate New York." by David Shakes, Actor, Director, Producer and Historical Interpreter.



On Saturday we will once again offer a free a buffet luncheon to registrants, consisting of receipts selected from various 18th- and 19th-century period cookery books!   (Please do keep in mind that historic receipts do not always follow modern-day dietary needs and restrictions, and plan accordingly.  If your dietary needs are very specific, you may feel free to bring your own lunch to enjoy or visit one of several local restaurants in the area.)




Salamongundy      Meat-free Salamongundy (V)

Hosmer's Inn Dressing (V, DF)      A Most Delicious Salad Sauce (Anchovy)

Roasted Chicken with Chestnuts (Bacon or ham, chestnut stuffing)

An Onion Pye (V)        Fried Celery (V)

Irish Pickles (V, DF)       Sweet Pickled Beets (V, DF)       Preserved Carrots (V, DF)

Excellent Rolls (V)

Sweet Butter

Plumb Cake (V, Almonds)       Nougat of Quince (V, Almonds)

Coffee, Tea, Soda, Peach Shrub, Water


Check-in begins at 8:00 am on Saturday, November 13, for the symposium.  Check-in will be held in the Meeting Center adjacent to the main admissions tunnel.

Check-in for optional pre- and post-conference workshops begins at the Conference and Banquet Center at 8:30 am on Nov. 12 & 14.