Update! Hey guys, online tickets are sold out, but there *might* be a few available at the door tomorrow night in case you weren't able to grab one!
Each month, Sarah and Soma take on a curious food topic and break down the history, science, and stories behind it. Up this month: cocktails.
The cocktail is credited as one of America's greatest inventions. But where did it come from, and how did it evolve into the endless...
At this month's Masters of Social Gastronomy, we'll look at the culinary world's experiments with illicit substances.
Let's get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we'll look at all the forms of socially acceptable substance abuse during the 19th century.
Later, we'll fast-forward to modern-day America, where quasi-legal marijuana has spawned an industry of cannabis edibles. We'll survey...
The history of sandwiches is laced with vice, ingenuity, and industry.
Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn't always thought to be peanut butter's natural companion and at MSG you'll get to experience long-forgotten peanut butter sandwiches of the past.
Later, Soma will take us on a tour of America's best sandwiches, from national standbys like...
To celebrate its one year anniversary, this month's Masters of Social Gastronomy takes on its namesake: monosodium glutamate (MSG)! Savory spice or fatal flavor?
Sarah Lohman of Four Pounds Flour will track MSG back to its source in traditional Japanese food, showing how time and money turned an innocuous plant into the darling of mass production
Soma will take on modern-day interpretations of MSG, from its role...
Here's all you really need to know about the next MSG lecture on Tuesday, February 28: we're talking about candy, in a bar, you get to eat some, and it's free.
All you have to do is show up at Public Assembly at 7pm and hang out while we fill your brains with delicious candy facts and your mouths with candy (and booze). We'll love you even more if you RSVP on Facebook so we have plenty of samples.
Most importantly, we want...
