The Masters of Social Gastronomy Present: Arctic Adventures and Frozen Food
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.
See more @dangerscarf
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.
Location: Online Class
*This is a live, online event via Zoom.*
This month MSG leans in to the coldest days of the year by bringing you some of the chilliest foods on the planet!
Sarah will unveil the history of keeping yourself fed on arctic and antarctic adventures. She'll tell tales of explorations plagued by lead poisoning from tin cans, scientists rife with scurvy, 100 year-old frozen fruitcakes, and CANNIBALISM!! Will you make it out alive? ...yes.
Soma's slightly-less-arctic lecture will be aboout keeping ourselves fed in the adventures we have sitting in our very own homes, microwaving frozen meals just like our parents taught us. And to keep things exceptionally topical: what the COVID vaccine has to do with deep-sea fishing!
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.