From Thick to Thin: A History of Dieting

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Taught by Sarah Lohman

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel's Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016. 

 

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From William Banting’s “Letter on Corpulence,” to “Fletcherizing” with John Harvey Kellogg, we’ll explore “reducing” in all its forms, as well as look at how the ideal body has changed over time.

We'll also taste some of the best (and worst) foods historic diet trends have to offer. 

 

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