Cooking by the Book: Celebrity Chefs, Cookbookery, and the Changing Landscape of American Cuisine

Join food historian Sarah Wassberg Johnson for a journey through America’s cuisine as told by cookbooks. Along the way we’ll meet celebrity chefs obscure and familiar from all over the country and across the decades. Spanning the late 18th century to the present, Wassberg Johnson discusses how cookbooks reflected and influenced changes in home cooking in the United States.

Sarah Wassberg Johnson is The Food Historian - author, speaker, educator, podcaster, and blogger on all things related to food history. A frequent interviewee of journalists looking for historical context, she was featured in all three episodes of The History Channel mini series, "The Food That Built America" and has been featured on NPR, the Atlantic, CNN, Atlas Obscura, and more. She has published in New York History journal and the Agricultural History journal and is currently finalizing edits on her book, "Preserve or Perish: Food in New York State during the Great War, 1916-1919," under contract with SUNY Press.

Sarah received her MA in History/Public History from the University at Albany, State University of New York and her BA in History and Scandinavian Studies from Concordia College in Moorhead, Minnesota.

Date:
Thursday Sep 24, 2020
Time:
6:00 PM  -  7:30 PM
Contact:
Catherine Riedel    (914)231-3166    criedel@ryelibrary.org
Location:
Zoom
There are many spaces available.

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