Hello, friends! Just a little note to let everyone know that at the behest of some friends, I have officially joined Substack and my newsletter is called Historical Supper Club!
This blog will not go away in the least, and I'm not leaving Patreon. For now, Substack is going to be a place for occasional posts about food history in the context of current events. I'll still be posting food history deep dives, mythbusting, World War Wednesdays, recipes, book reviews, and more here on The Food Historian blog. And Patreon members can still count on fun personal updates and free vintage cookbooks.
The Substack newsletter is called "Historical Supper Club," because I wanted to reflect the spirit of a really good dinner party, where good food was accompanied by vigorous discussion of the news of the day. I will likely also include "further reading" and food history news roundups on Substack as well.
Last night I posted about the situation in Ukraine on social media. And I seem to have struck a chord with a big group of people. My piece on disgust and 1950s food, and another on COVID and comparisons to the First World War did, too. I've already been interested in the intersections between food history and the present for a long time, so I've decided to lean into that vein a little with this newsletter.
If you already subscribe to my regular mailing list, you're now on the Substack list as well. If you're not interested in what you read, feel free to unsubscribe. You won't be unsubscribed from my regular email list and you'll still get the regular blog updates. If you're not already an email subscriber, but Historical Supper Club sounds super interesting, you can subscribe here.
As with most of my Food Historian endeavors, I don't want to have to paywall good food history content, so my Substack newsletter is (and probably always will be) free for everyone. But, if you want to support it, you certainly can! You can also support my work on Patreon.
For me, what convinced me to join (besides the urging of Jolene at Time Travel Kitchen!) was that Substack offers much better opportunities for community discussion than this blog or my current email setup. This is, after all, a Historical Supper CLUB - that means I want you to come to the table and join the discussion. You can also request commentary on a whole range of issues and provided it's related to food and history in some way, I'm happy to give you my thoughts.
I hope you can join me!
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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