Cheese is immensely popular in America, to the point that it is estimated that people consume 42 pounds per person per year. Did you know that this beloved food item was created over 11,000 years ago, when certain environmental factors came together at the right time through one of the oldest fermentation processes?
This Saturday, April 18, from 2 - 4 p.m., the public can learn more about this historical process at The University of New Mexico’s Hibben Center for Archaeology Research.
UNM’s Maxwell Museum of Anthropology, in partnership with the New Mexico Cheese Guild, is hosting renowned food scientist and Professor Emeritus, Paul Kindstedt, from the University of Vermont, who will deep dive into how human migration, cultural diffusion and climate shaped the dairy processes we know today.
Kindstedt will also share how it was introduced to the Americas by Spanish colonizers, permanently changing the agricultural landscape of the Western Hemisphere.
"This special lecture is by the leading expert on cheese and culture, quite literally having written the book on the topic," said Julián Estrada, Curator of Public Programs for the Maxwell Museum. "To have Dr. Kindstedt visit us is a real privilege and is not to be missed. Moreover, 100% of ticket sales go directly to help the New Mexico Cheese Guild raise funds. This amazing NGO promotes and preserves the tradition of local cheesemaking while fostering collaboration across the community and within an industry that they are rebuilding from the soil up."
Attendees' tickets include admission to the current Entangled Cultures exhibit at the Maxwell Museum before the lecture and a post-talk reception featuring a cheese tasting and an opportunity to meet Kindstedt.
- 1 - 2 p.m.: Access to the Entangled Cultures exhibit with the exhibit curator, Toni Gentilli, and featured speaker Dr. Paul Kindstedt.
- 2 - 3 p.m.: Featured lecture in the Hibben Center.
- 3 - 4 p.m.: Post-talk reception with a ticket for curated cheese samples in the Atrium.
To secure your spot, a registration fee of $45 to the New Mexico Cheese Guild is required to attend. Maxwell Museum members receive a 25% discount code.
To learn more about the event, visit the event webpage.
