Upcoming Talk: Cooking by the Book
FOR IMMEDIATE RELEASE:
COOKING BY THE BOOK: THE CHANGING LANDSCAPE OF AMERICAN CUISINE LECTURE BY FOOD HISTORIAN AT PEQUOT LIBRARY
Southport, CT – Love history? Love cooking? Join us for a talk from food historian Sarah Wassberg on Thursday, January 5, 2017, from 7:00pm-9:00pm. Given in conjunction with Pequot Library’s Special Collections exhibition, Cooking Down the Ages: Cookbooks and Recipes, Wassberg’s talk will touch upon the evolution of nutrition, food trends, cooking, and cookbookery in the United States through the ages, with special emphasis on early American cooking, celebrity chefs of the late 19th century, World War I, the Great Depression, and the home cooking revival of the 1970s. The evening will begin with an informal tour of the exhibition. Ample time will be given for Q & A.
Wassberg is a food historian by passion and training, studying the intersecting histories of food, agriculture, cooking, women, rural communities, and immigration in America, with special emphasis on the first half of the 20th century. She has a Master's Degree in Public History from the University at Albany and works as the Director of Education at the Hudson River Maritime Museum in Kingston, NY. She runs the occasional podcast "History Bites" and is currently under contract with SUNY Press to write a book on food conservation efforts in New York during the First World War.
Wassberg has a collection of over 200 cookbooks (and counting), with a large portion dating from the 1910s to the 1950s, as well as an extensive library of agriculture and food history academic books. She reads cookbooks for fun, enjoys cooking from scratch, and loves vegetable cookery most of all.
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Sarah Wassberg Johnson has an MA in Public History from the University at Albany and studies early 20th century food history.
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