What’s Cooking in the Archives? A Food Historian’s View of Colorado Culinary Literature
Apr 4, 2019
Food history and food studies are more popular than ever. From bookshelves to university classrooms, we study the history of food because it tells us about what, how much, and why people ate what they did. Food history also tells us much about how people thought about health, what factors influenced their choices, and the rules of social engagement. This lecture will examine and explore what we can learn from cookbooks, an often-overlooked source for historians, by highlighting works from one of the most significant culinary archives in Colorado, the holdings at the University of Denver’s library.
Presented by Carol Helstosky, Associate Professor and Chair of the History Department at the University of Denver. She is the author of Garlic and Oil: Politics and Food in Italy (2004); Food Culture in the Mediterranean (2009) and Pizza: A Global History (2008) and editor of The Routledge History of Food (2014). She has been teaching food history to undergraduates for 20 years, utilizing the culinary archives at the DU library’s Special Collections and archives.
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