The Masters of Social Gastronomy Present: The Oldest and Newest Foods!
Taught by Jonathan Soma and Sarah Lohman
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, and plans on getting married to Waffle House. In his more droll moments he is a tragic sellout to higher ed as a professor of data journalism at Columbia University's journalism school.
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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.
*This is a live, online event via Zoom.*
After 2020 showed us what the longest 12 months in all of history could look like, let's talk take a trip through some time machines for the oldest and newest foods!
MSG's resident culinary historian is going to go to share the fascinating tales of some of the world's oldest food. Not the oldest varieties or ancestral crops -- the physically oldest food on earth. Just how old is the oldest slice of bread, cheese, ham, peanut, and butter? And can you eat them? Often hilarious and always bizarre, let's look at some really old food.
Soma's technophile wanderings have him stuck in the present, which is as close to the future as we're ever gonna get. What's the bleeding edge of food technology? Sure, we've all had Beyond Burgers, but what's... beyond that? Featuring amazing minutiae from industry publications, we'll figure out whether the dinner table of the future promises an evergreen utopia or the crumbling-cement-and-dinosaurs-running-around-in-the-streets dystopia we're all secretly hoping for.
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.
