It is great to have such a large for there on this day election, as we are all sort of anxiously awaiting what happens. It is a genuine pleasure for me to be able to introduce amanda to you. Director ofssociate the National History center. I have worked with her for the past 2. 5 years. I could sing your praises ad. Auseam she is indispensable to the operations and success of the center over the years. For someone who is so young, she had an interesting and varied career. Before she became an historian, she was a pastry chef and worked at a prominent restaurant and got her phd at the university of michigan and a postdoc at yale. At the same time, she has continued her interest in food history. She has taught historical cooking classes. She has a blog called just desserts. She has herto that, mainstay as a historian, her work on the origins of humanitarianism and that has led to the book from empire to the American Revolution and origins of humanitarianism which was published by Oxford
She talks about the motivations and charity work of mid18thcentury north american and british philanthropists and humanitarians. This event was cohosted by the Woodrow Wilson center and National History center. It is just under 90 minutes. All right. It is great to have such a large crowd here on this day for the before the election, as we are all sort of anxiously awaiting what happens. It is a genuine pleasure for me to be able to introduce amanda to you. She is the associate director of the National History center. I have worked with her for the past 2. 5 years. I could sing her praises ad nauseam. I will simply say she has been indispensable to the operations and success of the center over the years. For someone who is so young, she has had a really interesting and varied career. Before she became an historian, she was a pastry chef and worked at some prominent restaurants. Then got her phd at the university of michigan and a postdoc at yale. At the same time, she has continued her
Cuisine and empire they talk about how culinary practices developed, as well as the evolution of modern process food. Was hosted by the American Historical Association at their annual meeting. It is about 90 minutes. I am the curator of philanthropy at the Smithsonian Museum of American History. Recently, i was an associate at the National History center. We have here the director and assistant director. This roundtable is on Rachel Laudans book, cuisine and and history. Is focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not nearly for sustenance but for cultural projects. They try the latest restaurants, recipes, learn about new coup scenes, and generally approach with deliberation. A new term has been coined for odies. Fo chefs are celebrities. Some have even created philanthropic foundations, generally addressing hunger which persists in the face of bounty. Along with hunger,
Cuisine and empire they talk about how culinary practices developed, as well as the evolution of modern process food. Was hosted by the American Historical Association at their annual meeting. It is about 90 minutes. I am the curator of philanthropy at the Smithsonian Museum of American History. Recently, i was an associate at the National History center. We have here the director and assistant director. This roundtable is on Rachel Laudans book, cuisine and and history. Is focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not nearly for sustenance but for cultural projects. They try the latest restaurants, recipes, learn about new coup scenes, and generally approach with deliberation. A new term has been coined for odies. Fo chefs are celebrities. Some have even created philanthropic foundations, generally addressing hunger which persists in the face of bounty. Along with hunger,
This roundtable is on Rachel Laudans book, cuisine and empire. Why are we discussing this book . To bring history and Historical Perspective into broader public and policy conversations. This panel does that by focusing on an issue that is of great Public Interest today. Food is attracting attention in a variety of ways. People with disposable incomes cook and eat not only for sustenance, but for cultural projects. They ardently try the latest restaurants, experiment with new ingredients and recipes, learn about new cuisine, and approach mealtime with a deliberate appreciation. So much so, a new term has been coined to refer to them, foodies. Chefs have become celebrities. Some have even achieved sufficient wealth and public profile that they have created philanthropic organizations, generally addressing hunger which persists. Along with hunger, there are other related social ills like poor nutrition to obesity. Policymakers debate and pursue responses to the consumption of too little,