Join us on Thursday, February 20, 2025 @ 7 PM, via Zoom
The history of the Midwest is remarkable for many reasons, not least of which is the diversity of its population, and therefore of its regional cuisine. Everyone contributed to what was developing, from the Ojibwe harvesting wild rice in Minnesota to Belgian hoteliers in Chicago inventing new dishes. There were Cornish miners in Michigan, Bohemians in Nebraska.Swiss farmers in Wisconsin, Chinese in Missouri, Germans in Ohio, and so many more. Foods found here married with introductions. Traditions of dozens of nations mixed and evolved and added to the richness of a region that became famed for the abundance of food it provides, but that is sometimes hard to define because of its variety.
Cynthia Clampitt is a writer, speaker, and food historian. She has pursued her love of culture, history, and food in thirty-seven countries on six continents, but has in recent years increasingly focused her studies on the American Midwest. She is the author of Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest and Midwest Maize: How Corn Shaped the U.S. Heartland. She is currently working on a book about places to enjoy Midwestern history, something of a sequel to her book Destination Heartland. There is more here than most realize.
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Thursday, February 20, 2025
at 7 PM Central Time
Available virtually via Zoom
If you are not already on our email list and wish to be informed of the zoom link,
please e-mail: culinaryhistorians@gmail.com