Sorry, No Sugar Today: Rationing in WWII (Online)

image courtesy Uwe Hermann
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California

 

 

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*This class will be hosted virtually via Zoom. The meeting link will be sent the day before class.*

Have you ever wondered what rationing during WWII was really like? Promoted as the ultimate patriotic duty for those on the home front, it also represented one of the real drudgeries of the War.

Food historian Sarah Lohman explores the challenges that Americans faced throughout WWII as a result of wartime rationing and recreates some favorite wartime recipes to demonstrate necessary ingredient substitutions. She’ll use real ration books from the time, as well as period newspaper articles to explore the ins and outs of the ration system and explain the reasoning behind it.

You’ll get to analyze two cake recipes, a decadent recipe that would have used several months of ration books, and a frugal recipe that made many substitutions and used few ration points. 

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