The Secrets of Takeout and Delivery: Masters of Social Gastronomy

image courtesy Matthew Paul Argall

Taught by Jonathan Soma and Sarah Lohman

6ff74e82 seeable

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

 
9ad969a2 seeable

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. 

 

 

$9
Wednesday, September 30, 7:00-8:30pm

Location: Online Class

Has the Coronavirus Pandemic changed the restaurant industry forever? From carry out drinks to take-out fine-dining, Sarah and Soma will explain the strange new word we live in.

Sarah will unveil all of the most adorable facts about the history of takeout. Did you that if you carried a tin pail around the streets of 19th century New York, you could get it filled with beer, chop suey, and many other delectables? Gross/Awesome!

Then, Soma will dive into the surprisingly complicated economics and logistics of food delivery. What's the difference between using Seamless and calling in your order, and what kind of impact does it have on our dear Planet Earth?

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.

Cancellation policy