Mock Goose and Lord Woolton’s Pie: Shopping, Eating, and Cooking ‘On the Ration’ in World War II Britain

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

How the Frugality of Rural Foodways Reshaped this Nationally Acclaimed Chef

Presented by Vivian Howard
Chef, Author, PBS Host

View presentation on Facebook

Vivian Howard moved from New York back to her rural hometown to open a fine-dining restaurant that she hoped would reshape the palates of eastern North Carolina. But an encounter with collard kraut and a trip to “America’s largest pork display” ignited her interest in the traditional foods and culinary techniques unique to the Carolina coastal plain she calls home. Continue reading

A Curious, Secret Spice in your Masala?

Stoney Curry Lichen
Stone Curry Lichen

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