Modernization of Food and Beverage
Sunday April 29, 2018 | 1:30 – 3:00pm
BCAE | Granite Room
Sponsored by Welchs
Presented by Greg May
Ever wonder what it would have been like to make cocktails 150 years ago? Dive deep into the history and modernization of the food and beverage industry. You’ll learn how pasteurization was first used to make fruit juice and how subsequent innovations in packaging and flavor laid the groundwork for today’s essential bar ingredients. Greg May from Welch’s will share the origins of the modern food scene as we know it and how that story connects to today’s world of cocktails.