Who Needs Food History?
Food history is a relative newcomer to the study of social history. This talk shows how and, especially, why, in the age of fast food, anyone could possibly care about what people ate in past times.
Praise the Lard: A Diet for Hard Work in the Cold
Modern people regard lard and fat with horror, but they were absolutely necessary for hardworking northerners in past times. Hear about how fat was regarded and used in the historical diet
What is Lobscouce Anyway?
How were sailing ships of the 1800s provisioned and equipped to feed their crews for long distance voyaging in the golden age of sail? This talk describes what sailors ate and compares the foods of the fo's'le and the cabin.
Sailors and Garlic: Seafarers Meet Ethnic and Exotic Foods
It is tempting to think that seafarers became more cosmopolitan eaters after a voyage to foreign lands, but not all did. Whether they enjoyed their exotic dining experiences depended sometimes on the food, sometimes on the circumstances. What do their reactions tell us about ourselves then and now?
Food and Anxiety in late 20th Century America: An Historian's Perspective
America's obsession with health and food is hardly new. In this talk, we look at the 19th century roots of the changing American metabolism, the effect of commerce and industry on the food supply, and concern about health and food with which we live today.
The Contest of Gentility: Dining in Early America
Between the early 18th century and the early 20th century great changes occurred with how our food was prepared, served, and consumed. In this talk, we look at dining room furnishings, manners, and the food itself to learn how increasing refinement and gentility was demonstrated by ever more self-aware Americans.
"Not as Nutritious as Flesh:" Seafood in North America
In the late 20th century we appreciate seafood for what we regard as its heart healthy qualities, but this is a relatively new phenomenon. Why, in early America, were some fish and shellfish held in high esteem while others were so poorly regarded and how did the attitude change over time?
Beyond Cookbooks: Learning About Food History
Cookbooks are the first thing we think about when we want to learn how a dish was made, but the history of food includes memories of meals past, foods encountered in travels, how dining rooms were appointed, kitchens equipped, foods grown and transported, and what people thought about what they ate.
Beyond Baked Beans: New Englanders and Their Food
The conventional wisdom is that Yankees ate terribly plain fare because of their Puritan forebears, but the story is more interesting. How and why did New Englanders make the compromises and choices that shaped their diet?
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