A History of Cookbooks and Recipes (Online)

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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 



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This is a live, online class via Zoom. 

Today, We take recipes for granted -- that they should be easy to follow, teach us technique, and produce exceptional results. But cookbooks have evolved over the past 1,000 years and their intentions and meanings have changed over time.  In the class, we'll explore:

  • The first written recipes on cuneiform tablets
  • The visceral delights of eating in the ancient Muslim world
  • The first cookbook written by an East Asian woman
  • The legacy of Black cookbook writers in America
  • The Queer activism cookbooks of the 20th century

And everything in between! Additionally, participants will receive a guide to accessing these historical sources in print and online! 

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