Pastrami, Pizza, and Chopped Cheese: New York City's Favorite Foods LIVESTREAM with Masters of Social Gastronomy
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.
Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.
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NYC is a food mecca with a unique history, so let's tackle it: this month MSG will be covering New York City's favorite foods!
Pastrami on rye: more than just a beaut of a sandwich, it's also a backdoor into a scientific world of meat pickling and grain secrets. Join Soma as he explores the ingredients that make up New York's signature sandwich.
Sarah will cover the immigrant history of Bodegas, that most special center of NYC life, and focus on a few of their famous foods, including the Chopped Cheese.
SPECIAL GUEST Scott Weiner, the world's foremost pizza expert and founder of Scott's Pizza Tours, will be joining us for a Very Special Storytime. He'll give you all the details on New York Style pizza (and where to get it)!
Culinary historian Sarah Lohman and resident food scientist Jonathan Soma are the Masters of Social Gastronomy. Each month, they fearlessly take on a curious food topic, breaking down the history and science behind what we eat