Spring 2023 lectures will be presented either in-person or via webinar format, no hybrid events this term. Registration is free and open to the public – please follow the link for each program to register. Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses with Alex Ketchum Since 2018, Dr. Alex Ketchum […]
Category: Food Culture & History
Posts about food culture and food history – includes student projects, research, and publications – events, courses, etc.
Dr. Megan Elias will be teaching MET ML 706, Food and Gender, in the spring 2023 semester. Here is a preview of her plans for the class: I am really excited to be teaching Food and Gender again after two years. It is my favorite class because every time I teach it I get to […]
Fall 2022 lectures will be presented both in-person and via webinar format. Registration is free and open to the public – please follow the link for each program to register. SEPTEMBER Food Instagram: Identity, Influence, and Negotiation with Emily Contois, KC Hysmith, and Zenia Kish Zoom Webinar: participants will be sent link one day […]
In Indigenous America, food is not extracted, it is gifted. The practice of hunting, fishing, planting, harvesting, preparing, preserving, and consuming are all done in relation to the land and all that live on it and within it. These relationships are central to cultural identity and the breakdown of traditional structures, institutions, and families through […]
Spring 2022 lectures will be presented in webinar format. Registration is free and open to the public – please follow the link for each program to register. The Fruits of Empire Art, Food, and the Politics of Race in the Age of American Expansion Friday, February 11 at 12 pm EST Shana Klein Reisig, Assistant […]