The Food Historian presents Breakfast, Lunch, Dinner, Supper: American Meals in Historical Context

Do you break your fast every morning with cereal or eggs? Think snacking between meals is bad? Know the difference between dinner and supper? Lunch and luncheon? American meals have changed a lot over the decades, and what, how, and when you ate depended a lot on your location, your career, and your socio-economic status. Join food historian Sarah Wassberg Johnson for this fascinating tour of American meals and how they've changed, from the Colonial period to the late 20th century and how "three square meals a day" became the gold standard of eating.

 

 

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 Jun 24, 2021
Time:
7:00 PM  -  8:00 PM
Contact:
Catherine Riedel    (914)231-3166    criedel@ryelibrary.org
Location:
Zoom
There are many spaces available.

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