The REAL History of Thanksgiving

image courtesy moonlightbulb
1baf7467 seeable

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. 

 

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

 

Tonight's talk is sold out - no tickets are available at the door!

Thanksgiving started back in the day of the Pilgrims...right?

In this talk, we'll cover the whole history of the most American holiday, from what really happened in Plymouth, to the rush of nostalgia that made Thanksgiving a national holiday in the 19th century.

We'll check out how immigrants and suburban housing developments further changed the holiday in the 20th century. And in every time period, we'll look at menus from Thanksgivings past, from the original food festival, to the multi-meat feasts before the Civil War, to the stories behind iconic dishes of the modern era. You'll find out why it can't be thanksgiving with a pumpkin AND a chicken pie, and which Thanksgiving side dish is the most recent addition to the holiday canon.


This talk takes place at Threes Brewing (333 Douglass Street, Brooklyn), and each ticket includes a small beer from the selection on tap made by Threes Brewing, gratuity included. 

Doors will open at 6pm, with the talk beginning around 6:20pm. Be sure to grab your drink before then! 21+ only. 

Cancellation policy