Selection of books on food history and foodways

By Rachel Asbury, WPAMC Class of 2018

I had the opportunity to attend the 3rd annual Smithsonian Food History Weekend at the National Museum of American History. It was a chance for museum professionals, researchers, chefs and cooking enthusiasts, and the general public to come together in a dialogue about the current state of food history and critical foodways scholarship in America.

Francis Lam, host of public radio’s The Splendid Table, moderated the first panel and introduced the idea of “chewy” words – topics that are a mouthful to address and take a lot of work before they are satisfyingly manageable to consume.

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