Annette Laing,
Author, Academic, Public Historian
When war broke out in 1939, the British people, long dependent on imported foods, found themselves thrown back on their own resources. Sure, they had a little help from their American friends, much of it in the form of powdered eggs and Spam. Continue reading
Presented by Priya Mani
Live from Denmark
This will not be simulcast on Facebook nor hosted on YouTube.
If you are missing the meeting and wish to watch it later,
please email culinaryhistorians@gmail.com for a link.
A talk by Priya Mani on gathered, edible lichens from the Indian subcontinent. It is hardly imaginable that a lichen scraped off tree barks in the sub-Himalayan forests is the decisive and defining ingredient of what we know and imagine as “spicy-Indian.” Continue reading
Presented by B. Marcus L. Cederström
Folklorist
View presentation on Facebook and YouTube
Why do we eat the things we eat? And how do those things change due to migration? Continue reading
Presented by Peter Regas
PizzaHistoryBook.com
View Presentation on Facebook and Youtube.
In the past, the historical consensus was the first licensed pizzeria in America was opened in 1905 at 53 Spring St. in New York City by a young Italian immigrant named Gennaro Lombardi. However, in 2019 at the U.S. Pizza Museum in Chicago, Peter Regas challenged that consensus with a talk titled “Filippo Milone and the Forgotten Pizza Makers of New York City.” Continue reading
Presented by Susie Wyshak
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Discover Trader Joe’s key role in introducing fun and unusual foods into the American diet decades ago, when the company was already encouraging the non-health food store shopper to try “better for you” versions of already-popular foods. Wyshak compares items featured in a 1982 flyer to how we eat now to show TJ’s importance in creating a nation of adventurous food lovers. Continue reading