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The Turkey, November 3, 2022 @ 7 PM via Zoom

The Turkey, November 3, 2022 @ 7 PM via Zoom
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  • The Turkey, November 3, 2022 @ 7 PM via Zoom

    Post #1 - October 14th, 2022, 9:54 pm
    Post #1 - October 14th, 2022, 9:54 pm Post #1 - October 14th, 2022, 9:54 pm
    Chicago Foodways Roundtable

    The Turkey, An American Story

    Image

    “Talking turkey” about the bird you thought you knew.

    Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias).

    Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction. Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. Learn practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay.

    BIOGRAPHY: Andrew F. Smith has taught food studies courses at the New School University since 1996. He is currently teaching an undergraduate course online “Zero Food Waste.” Andrew is the editor of The Oxford Encyclopedia of Food and Drink in America, and is the author or editor of 33 books. His most recent works include the three-volume Food in America (2017), Fast Food: The Good, the Bad and the Hungry (2016), and Why Waste Food? (2020). He serves as the series editor for both the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom.

    Thursday, November 3, 2022
    7 p.m. Central Time
    Presented Via ZOOM

    If you are not already on our email list, then to receive zoom link, please e-mail: Culinary.Historians@gmail.com

    http://www.CulinaryHistorians.org
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - November 10th, 2022, 9:18 am
    Post #2 - November 10th, 2022, 9:18 am Post #2 - November 10th, 2022, 9:18 am
    https://www.youtube.com/watch?v=m5AAhVSAa9c




    Podcast on The Turkey, An American Story

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    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples for anyone until we meet in person once more. :D
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

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