Culinary Historians of New York (CHNY)

Congratulations to Jenny Herman recipient of the $1,500 Scholars’ Grant for her proposal: “Imposed terroir: The shifting status of Tokaji furmint from the Socialist regime to today,”

Presented by Culinary Historians of New York, through the generous support of The Julia Child Foundation the annual Scholars’ Grants
supports and recognizes active researchers in the field of culinary history
About Jenny Herman

Jenny Herman is a researcher and writer focusing on connections between food, the arts, and society. Jenny holds a PhD in Cultural Studies from KU Leuven in Belgium, obtained as an FWO fellow in fundamental research. Jenny’s work incorporates the fields of cultural studies, history, literary theory, and policy analysis, with special focus on culinary heritage, identity, and the intersection of cultural and agricultural policies. Jenny is currently exploring the impacts of climate change on place-based foodways and wine production across Europe, and will join the IREST at the Sorbonne University (2024-2028) as a postdoctoral researcher for the EU-funded project CONVIVIUM.

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Websites: https://kuleuven.academia.edu/JennyHerman; https://jennylherman.wixsite.com/portfolio/foodculture

Congratulations to Anna Trapido, recipient of the $2,500 Scholars’ Grant for her proposal: Unpeeling King Shaka’s Bananas; the historical and contemporary significance of Zulu heritage fruit.

Presented by Culinary Historians of New York, through the generous support of The Julia Child Foundation the annual Scholars’ Grants supports and recognizes active researchers in the field of culinary history.  

About Anna Trapido:

Anna Trapido has a BA and MA in anthropology from King’s College Cambridge, a cheffing diploma from the Prue Leith Culinary Institute and a PhD from the University of the Witwatersrand. She has worked as a pastry chef and is currently a food writer and researcher. Her first book, To the Banqueting House; African cuisine an epic journey won the 2007 gold medal at World Gourmand Cookbook Awards, Beijing. Her second book Hunger for Freedom; the story of food in the life of Nelson Mandela (2008), an authorized 90th birthday project of the Nelson Mandela Foundation, won Special Jury Prize, World Gourmand Cookbook Awards, Paris. Eat Ting (co-authored with dietician Mpho Tshukudu in 2016) describes the health benefits of indigenous South African ingredients. In 2021 she researched and co-curated an exhibition entitled South Africa’s 100 Most Iconic Flavours at Cape Town’s V & A Waterfront. She is the historical food advisor for the TV show Shaka Ilembe.

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Website: is https://www.annatrapido.com/

Congratulations to Emma C. Moesswilde recipient of the $3,500 Scholars’ Grant for her proposal: Climate Change in the Kitchen: Gender and Rural Food Systems in the Atlantic Little Ice Age, 1690-1816.

Presented by Culinary Historians of New York, through the generous support of The Julia Child Foundation the annual Scholars’ Grants
supports and recognizes active researchers in the field of culinary history

Emma C. Moesswilde is a doctoral candidate in the Department of History at Georgetown University. Her dissertation project traces the interconnected histories of seasons, rural communities, and gender in agricultural ecosystems across the British Northern Atlantic world in the long eighteenth century. Born and raised in midcoast Maine, Emma has lived and worked in rural communities and environments and is committed to employing multidisciplinary and collaborative methods to understand rural communities’ past and present responses to climate change. She publishes in journals across disciplines, produces podcasts for a public audience, and is the outreach coordinator for Environmental History Now.

Follow Emma on X (Twitter): or visit her website www.emmamoesswilde.com

Congratulations to Emma C. Moesswilde recipient of the $3,500 Scholars’ Grant for her proposal: Climate Change in the Kitchen: Gender and Rural Food Systems in the Atlantic Little Ice Age, 1690-1816.

Presented by Culinary Historians of New York, through the generous support of The Julia Child Foundation, the annual Scholars’ Grants supports and recognizes active researchers in the field of culinary history.

About Emma C. Moesswilde:

Emma C. Moesswilde is a doctoral candidate in the Department of History at Georgetown University. Her dissertation project traces the interconnected histories of seasons, rural communities, and gender in agricultural ecosystems across the British Northern Atlantic world in the long eighteenth century. Born and raised in midcoast Maine, Emma has lived and worked in rural communities and environments and is committed to employing multidisciplinary and collaborative methods to understand rural communities’ past and present responses to climate change. She publishes in journals across disciplines, produces podcasts for a public audience, and is the outreach coordinator for Environmental History Now.

Follow Emma on X (Twitter): or visit her website www.emmamoesswilde.com

Join our next program on Thursday June 13, 6:30pm (on Zoom):

The Harlequin Eaters with Janet Beizer

ABOUT

Like the Commedia dell’Arte character who wears patchwork clothes, “harlequin” refers to the practice of reassembling a motley of dinner scraps from the plates of the wealthy to sell, replated, to the poor in nineteenth-century Paris. As in her new book, The Harlequin Eaters, Janet Beizer will discuss how the alimentary harlequin evolved from the earlier theatrical figure, and how it can be used to rethink the entangled place of class, race, and food in the longer history of modernism. Through representations of the harlequin from novels, newspapers, photographs, and lithographs, she will show that this mixed meal represents not only food but also the marginalized people—the “harlequin eaters”—who consumed it, and how it relates to today’s problems of food inequity.
Janet Beizer is C. Douglas Dillon Professor of the Civilization of France in the Department of Romance Languages and Literatures at Harvard University. She previously taught at the University of Virginia, and she recently held a visiting professorship at I Tatti in Florence. She received her B.A. at Cornell and her M.A., M. Phil., and Ph. D. at Yale. She is a specialist in nineteenth-century literature and culture, with particular expertise in gastronomic history and cultures, medicine and literature, travel writing, and nineteenth-twentieth century women writers. Her avocations include travel, gastronomy, and food justice. She has received training in culinary and wine history and practice, and volunteers with the Boston Area Gleaners.
The program is free to members, although advance registration is required.
Please RSVP via link in bio or on Eventbrite.
Nonmembers and guests are invited for $10

The deadline has just been extended for submissions for the 2024 Scholars’ Grant, provided through the generous support of the Julia Child Foundation.

For more info please visit link in bio.

Join us for our next program on Wednesday May 1, 6:30pm at the Barclay Hotel. Dr. Nicola Nice will present on “New York’s Cocktail Parlors and the Women Who Hosted in Them”

ABOUT the PROGRAM

Throughout American history, women have helped propel what we know as classic cocktails—the Martini, the Manhattan, the Old-Fashioned, and more—into popular culture. But, often excluded from private clubs, women introduced them at home, in their cocktail parlors. Dr. Nicola Nice, author of the new book The Cocktail Parlor: How Women Brought the Cocktail Home, will introduce us to some of New York City’s most famous cocktail venues from the perspective of women who hosted in them. From the private women’s clubs of the Upper East Side in the late nineteenth century to the women-run speakeasies of Midtown in the 1920s, to the intrepid bartenders of today, she will reveal how New York women have not only shaped the city’s cocktail culture but have continued to fight for their right to inclusion along the way.

Dr. Nicola Nice is a sociologist, brand strategist, and founder of the Pomp & Whimsey gin company. Nicola has worked in spirits innovation for over a decade, and she has been featured in the New York Times, Forbes, and more.

We are delighted to present this program at the Barclay Hotel, as part of its countdown to celebrating its centennial in 2026. The hotel has an important place in cocktail history as the one-time residence of Perle Mesta, the original “Hostess with the Mostess,” the first female U.S. ambassador, and the inspiration behind the Black Russian cocktail; and of Pauline Sabin, who was instrumental in prohibition reform while she was a resident at the hotel. In honor of Perle Mesta, Black Russians will be served, along with tea sandwiches.

Spots are limited so it is recommended to book soon to confirm a spot. Please see link in bio.

Join us on Monday March 18 at 6:30pm for our next program. The presentation will be on Zoom. Tickets available via link in bio.

ABOUT

The rich history of Persian cuisine spans more than 3,000 years, mapping a grand arc of history nurtured in one of the world’s great geographic crossroads. Persia is a land where diverse culinary cultures met, collided, and emerged into a sophisticated tapestry of flavors, all woven onto the weft of ancient Persian traditions. In this presentation, we embark on a culinary journey through time, exploring historical cookery manuscripts that have profoundly shaped contemporary Persian cuisine and cooking techniques. Our exploration encompasses not only old, middle, and contemporary Persian language manuscripts from Persianate societies but also relevant manuscripts and artifacts from other cultures in different languages and formats. We will also touch upon the status of English translations of these manuscripts and the challenges involved in researching the historical aspects of Persian cookery and Iranian food culture.

Dr. Nader Mehravari has been exploring the history, principles, and practices of Persian cookery and Iranian food for over 40 years He puts the outcomes of his explorations into practice by recreating traditional and authentic Persian dishes in a typical modern western home kitchen, while carefully documenting associated methods behind individual and classes of dishes. He is writing an innovative Persian cookbook where accurate historical information and modern food science techniques are incorporated for modern western home kitchens. Most recently, his work has been published in Petits Propos Culinaires, presented at Oxford Food Symposium, and shared on SeriousEats.com.

Join us for our next online program on Tuesday, Feb. 13 at 6:30PM where Sarah Lohman () will present a talk on America’s Vanishing Foods.

Register via link in bio.

PROGRAM DESCRIPTION

Around the world, thousands of foods and food traditions have been lost or are in danger of becoming lost. The Ark of Taste—part of Slow Food International—has been documenting many of these since the late 1990s. And one need not travel to the remote ends of the world to discover endangered foods. Food historian and author Sarah Lohman takes a look at some of the endangered foods and food traditions here in America, foods such as such as Carolina African Runner Peanuts and Coachella Valley Dates. She will talk about these and other endangered foods to discuss their backstory, what threats they face, and how we can try to preserve them.

Sarah Lohman is an American historian, specializing in the history of food and is, in her own words, a historic gastronomist. She is the author of the book Eight Flavors: The Untold Story of American Cuisine and numerous articles in the New York Times, the Wall Street Journal, and the Washington Post, as well features as on All Things Considered, CNN, Gimlet Media, and NHK Japan. Sarah is also a frequent lecturer and a columnist at Gastro Obscura.

She is based in Las Vegas where she is cohost of the Las Vegas City Cast podcast.

Sarah’s new book, published by WW Norton & Son, is Endangered Eating: America’s Vanishing Foods.

The 2024 CHNY program begins on January 17 with a presentation by Anya von Bremzen (), author of National Dish: Around the World in Search of Food, History, and the Meaning of Home. Book your spot now via the link in bio.

ABOUT

Food has long been a national symbol—an identifier—of places, cultures, and people. And it seems everyone has their own idea of which dish of food best represents their own country or one they have visited and come to know. But it’s not so simple or straightforward.

In her new book National Dish: Around the World in Search of Food, History, and the Meaning of Home, the award-winning writer Anya von Bremzen explores six of the world’s most fascinating culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey. Through the web of food, history, and politics, she explains her choices of their national dishes, such as the pot au feu of France and pasta al pomodoro of Italy. In a conversation with Linda Pelaccio, host of Heritage Radio’s A Taste of the Past and longtime CHNY member, she’ll take a deeper look into how food defines us and why it is important to our national identity.

Anya von Bremzen is one of the most accomplished food writers of her generation: the winner of three James Beard awards; a contributing writer at AFAR magazine; and the author of six acclaimed cookbooks, among them The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, and Please to the Table: The Russian Cookbook. Her memoir, Mastering the Art of Soviet Cooking has been translated into nineteen languages. Anya has written for Food & Wine, Saveur, the New Yorker, and Foreign Policymagazines, among other publications. When she’s not on the road, Anya divides her time between New York and Istanbul.

Coming up! Sun Nov. 12 at 12PM via Zoom:

Sephardi: Cooking the History of the Jews of Spain with Hélène Jawhara Piñer A Zoom Presentation

Register via link in bio.

ABOUT
The story of Sephardic Jewry is a dramatic tale of survival, migration, and an intense relationship with food. Hélène Jawhara Piñer will lead us through intersecting culinary histories in the world of medieval Iberia and Mediterranean North Africa as she did in her historical cookbook Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today (2021) awarded “Best Jewish Cuisine Book” of 2021 by the Gourmand World Awards.

Focusing on the key role played by the Jewish holiday celebrations to preserve Sephardi cuisine, the talk will discuss how events in Spain, particularly the Inquisition and expulsion of the Jews, shaped the culinary practices of the Jewish conversos—those forced to convert to Catholicism—as well as those who migrated. With Hanukah around the corner, Dr. Piñer, speaking to us from France, will demonstrate a technique for frying eggplant croquettes, one of the holiday foods she will discuss.

Hélène Jawhara Piñer is a PhD in Medieval History and the History of Food. She has been awarded by the Broome & Allen Fellowship from the American Sephardi Federation in 2018. The Society for Crypto-Judaic Studies also awarded her the David Gitlitz Emerging Scholar Prize for her accomplishment and engagement in Sephardic History research.

Dr. Piñer’s recipe for eggplant croquettes and other recipes of the Jewish diaspora will be posted on the CHNY website.

11:50 am: Sign in to Zoom
12:00 noon: Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Please RSVP through Eventbrite at https://sephardic_cooking_history.eventbrite.com
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will be sent on the day of the program, once you register.

Join us Tues. Oct. 17 at 6:30 ET for the next online talk: Seed to Plate, Soil to Sky Modern Cooking with Native American Ingredients with Lois Ellen Frank along with her partner in Red Mesa, Chef Walter Whitewater (Diné [Navajo]).

Register via link in bio.

Program Description:

From her base in Santa Fe, Lois Ellen Frank PhD, specializes in the revitalization of ancestral Native American cuisine. Having spent 27 years documenting and working with the foods and lifeways of Native American communities in the Southwest, she teaches tribal communities all over the Americas about Indigenous concepts of food and gardening. Her catering company, Red Mesa Cuisine, features Native American, local, and sustainably sourced foods with a modern twist, including wild ingredients hand gathered from Native American nations all over the United States. Dr. Frank will speak about Native American foods, past and present, and the efforts to “re-indigenize” the Native peoples’ diets for a healthier life.

Her new book is Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients.

If you register for the program, you’ll receive a 15 % discount for Seed to Plate, Soil to Sky through Hachette’s website.

Join us for our next program (in person!) on Thurs. Sept. 21 at 6:30PM at the New York Irish Center. Register via link in bio.

ABOUT

“Two Cents Plain”: Jewish Seltzer Peddling in New York’s Gilded Era
with James Edward Malin

and Annual Business Meeting

New York Irish Center

In the late 19th century, the seltzer peddler’s call of “two cents plain” was a common melody in the soundtrack of downtown New York life. At the confluence of new technologies, cultural sensibilities, and an egregiously insufficient water supply, immigrant Ashkenazis slaked their tenement-bound thirsts with seltzer’s clean, refreshing, and cheap abundance. To this day, seltzer holds a special place in New York City Jewish culture, even called “Jewish Champagne.” To understand how and why the beverage became so important, we must understand thirst and its infrastructural cause and social effects. Food historian and CHNY member James Edward Malin will discuss the connections that made seltzer a fixture of Jewish life.

James Edward Malin is the Engineering and Science Librarian for the Cooper Union, a consulting food history researcher, and CHNY’s treasurer.

Refreshments (and seltzer!) will be served. There is no charge for current members, but you must RSVP by September 15

Research material for Scholars’ Grant recipient Carla Baker’s project on ‘Big Apple’ and ‘Apple Isle’: the Tasmanian Apple Invasion of New York in 1911.

The Culinary Historians of New York is delighted to announce the recipient of the $1,500 Scholars' Grant: Carla Baker on her research submission of The ‘Big Apple’ and ‘Apple Isle’: the Tasmanian Apple Invasion of New York in 1911.

Carla Baker is passionate about her family, lutruwita (Tasmania), food and cultural history. Carla is currently a History PhD candidate at the University of Tasmania in Australia after graduating with First Class Honours in 2021. Her research investigates the complexity found within the centre and periphery regarding foodways and imperialism, using Northern Tasmanian apples as an exemplar. It will explore how notions of race, purity, colonisation, and moral consumerism are evident within apple consumption.

Congratulations Carla!

Pictures from the area where Scholars’ Grant recipient, Brittany Kesselman’s project will take place-- the Amadiba community in Mpondoland, Eastern Cape, South Africa.

The Culinary Historians of New York is delighted to announce the recipient of the $2,500 Scholars' Grant: Brittany Kesselman on her research submission of "Celebrating & documenting the traditional foods of the Amadiba community in Eastern Cape, South Africa"

Congratulations Brittany!

About Brittany Kesselman
Brittany Kesselman joined the Bio-economy Research Chair at the University of Cape Town as a postdoctoral research fellow in 2023, where her work focuses on agroecology and indigenous food knowledge. Other research interests include urban agriculture, food sovereignty, urban food justice, and the impact of colonialism on South African foodways.

Brittany is a co-founder of the food justice collective, We Will All Eat and serves on the board of The People’s Pantry, a food justice organisation in Johannesburg. She shares her passion for healthy and sustainable foods through her plant-based food company, Jozi Uncooked.

X (Twitter): b_kesselman

The Culinary Historians of New York is delighted to announce the recipient of the $3,500 Scholars' Grant: Richard Huddleson on his research submission on "Fourteenth Century Catalan Cookbooks in Dialogue".

Congratulations Richard!

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Thank you for the tremendous interest expressed in the Culinary Historians of New York Scholars’ Grant, generously supported by (The Julia Child Foundation for Gastronomy and the Culinary Arts.)

Our anonymous committee has completed its review of the Project Proposals and we are very pleased to now announce the Scholars’ Grant recipients (which will be shared by separate posts).

Every year we are gratified by the number and quality of submissions and we were very pleased once again with this year's submissions.

In the future the three grant recipients will present research findings to CHNY, either in a live program (Zoom or in-person), as an article to be included in NYFoodStory: The Journal of the Culinary Historians of New York, or in another appropriate forum.

Sign up as a member to the Culinary Historians of New York and be the first to know about updates on the research and upcoming events.

CHNY returns with the first in person event in over 3 years on Wed. June 7! (A virtual option is also available)

Link in bio.

ABOUT

In 1985, at the height of the AIDS crisis in New York City a handful of volunteers cooked and delivered nutritious meals for people too sick to shop or cook for themselves, sometimes making deliveries by bicycle. From that place of charity, God’s Love We Deliver became a non-sectarian organization that now serves people living with more than 200 different serious or chronic illness diagnoses, as well as their children and caregivers, free of charge. This year, with a community of 14,000 volunteers, they will home-deliver more than 3.4 million medically tailored meals to 11,000 individuals.

Karen Pearl, Chair of the Food Is Medicine Coalition and former President of God’s Love We Deliver, will tell the story of the organization and its “Food Is Medicine” approach, which shows that good nutrition is vital to health and healing.

Karen Pearl is the Chair of the Food Is Medicine Coalition, a national association of nonprofit, medically tailored food and nutrition services providers. She is the former President & CEO of God’s Love We Deliver (2006 to 2022). In 2018, Karen received a City/State Women’s Leadership Award, and in 2019, she was named one of Crain’s Notable Women in Health Care.

Culinary Historians of New York is delighted to present this program in person at the headquarters of God’s Love We Deliver, 166 6th Ave, New York. It will also be offered on Zoom for those who cannot attend in person. Light refreshments from the God’s Love We Deliver cookbook will be served.

NEXT TALK:

Tuesday April 25, 6:30PM

Register via link in bio.

ABOUT

Paddington Bear arrived at a London train station from “darkest Peru” with a battered suitcase and a fondness for marmalade sandwiches. Since his appearance in the children’s book by Michael Bond in 1958, Paddington has become a beloved representative of Britain, even having tea with Queen Elizabeth II in a video made for her Jubilee.
But as Laura Kitchings will show, his seemingly whimsical story evokes themes of immigration, of sugar and enslavement, and of the comfort of food. She will discuss her research on Paddington’s place in popular culture and how his preference for marmalade sandwiches—a food of British migrants—aligns him with the generation of Caribbean immigrants in the 1950s and 1960s and sheds light on Britain’s evolving foodways. Kitchingsalso explores this connection of Paddington to marginalized groups in the UK, many of whom find themselves dealing with the adverse effects of British colonialism.

Laura Kitchings holds a master’s in liberal arts in gastronomy from Boston University, and she has worked as an archivist at Massachusetts cultural heritage organizations. In summer 2022, her chapter on selected cookbooks produced in Hawai’i was published in “Going Native?” Settler Colonialism and Food. She has presented her food-related research in various settings, including the Oxford Food Symposium, the Association of Food and Society conference, and the Popular Culture Association conference.

6:30: Sign in to Zoom
6:40: Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Please RSVP via link in bio or Eventbrite at https://paddingtonCHNY.eventbrite.com
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will be sent on the day of the program, once you register.

Culinary Historians of New York
presents Paddington and the Marmalade Sandwich
with Laura Kitchings

A Zoom Presentation
Tuesday, April 25, 2023, 6:30 pm

Anne Mendelson is a founding member of CHNY and she’s talking to us about her new book next Tuesday, March 7 on zoom. Register at the CHNY web site or Eventbrite: https://mendelsononmilk.eventbrite.com/

Pictured: Anne Mendelson

Anne Mendelson is one of America’s most respected culinary historians, and a founding member of CHNY. Her previous books include the cookbook Milk: The Surprising Story of Milk Through the Ages (2008), Stand Facing the Stove (a biography of the authors of Joy of Cooking,1997), and Chow Chop Suey (a history of Chinese food in America, 2016). She has been the recipient of a Cullman Fellowship at the New York Public Library, a Guggenheim Fellowship, and the 2007 Sophie Coe Prize awarded by the Oxford Symposium on Food & Cookery


6:30: Sign in to Zoom
6:40: Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Please RSVP through Eventbrite at https://Mendelsononmilk.eventbrite.com or link in bio
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will be sent on the day of the program, once you register.

Join us at our next talk which takes place Tuesday March 7 at 6:30pm.

Anne Mendelson tells the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today’s troubled dairy industry, and how she came to question why cows’ milk in fluid form became an obligatory part of children’s diet and a crucial food for adults — eventually creating the basis of a gigantic drinking-milk industry.

Her provocative new book Spoiled: The Myth of Milk as Superfood argues that the towering nutritional reputation of drinking-milk (as opposed to fermented versions of milk like yogurt and cheese) stems from the work of early scientific authorities who, unaware of race-related differences in the ability to digest lactose, pronounced fresh milk superior to fermented alternatives. Mendelson shows that the consequences have been damaging for dairy farmers, consumers, and ecosystems, and calls for a more sustainable, healthful future in our relationship with milk and the animals that provide it.

For tickets please visit link in bio. Talk is conducted via Zoom.

Join us! Thursday February 16 at 6:30PM ET Culinary Historians of New York presents: Talking with Salt: Its Geographies and Histories with Naomi Duguid.

Naomi Duguid, an award-winning author and world traveler, is our tour guide on a fascinating journey into the world of salt. She’ll describe and show photographs of some of the traditional ways people all over the world have harvested salt, and the ways in which through human history salt has been an important tool for food preservation as well as for flavor. Duguid will discuss the miracle of salt and how it connects cooks across the globe with generations of culinary wisdom.

Naomi Duguid is a writer, traveler, and photographer and the author of the newly published The Miracle of Salt (October 2022). Her previous books include Burma: Rivers of Flavor (2012) and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (2016). In her work she explores daily home-cooked foods in their cultural context. She is also the co-author of six other award-winning books on food and travel, a trustee of the Oxford Food Symposium, and a past member of the James Beard Cookbook Awards committee.

To register follow link in bio. This will be a virtual presentation via Zoom.

Can’t make this talk but don’t wish to miss the content? Sign up to become a CHNY member and have access to all talk recordings to view at your leisure.

Instagram NAOMI DUGUID]
Twitter NAOMI DUGUID]

6:30: Sign in to Zoom
6:40: Presentation followed by general Q & A
The program is free to members, although advance registration is required.
Please RSVP via link in bio or through Eventbrite at https://www.eventbrite.com/e/naomi-duguid-on-salt-tickets-503582487777
Nonmembers and guests are invited for $10.
Reminders and a Zoom link will be sent on the day of the program, once you register.

Jonathan Rees, speaker at our first talk in 2023, is the author of The Fulton Fish Market: A History. A professor of history at Colorado State University – Pueblo, his previous books include Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America (2013) and Before the Refrigerator: How We Used to Get Ice, (2018)