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On November 19 at 6 PM, Roger Clark Library in Pittsfield will host a remote talk by Rebecca Rupp, who will speak through Google Meet on Soup to Nuts: An Eccentric History of Food. The history of what and how we eat encompasses everything from the prehistoric mammoth luau to the medieval banquet to the modern three squares a day. Presented by writer Rebecca Rupp, this talk will let attendees find out about the rocky evolution of table manners, the not-so-welcome invention of the fork, the awful advent of portable soup, and the surprising benefits of family dinners – plus some catchy info on seasonal foods. What’s the story of chocolate? Why do the Irish eat corned beef and cabbage on St. Patrick’s Day? Who invented lemonade? Why are turkeys called turkeys? And what are sugarplums anyway?
Rebecca Rupp has a Ph.D. in cell biology and biochemistry from George Washington University and now works as a professional writer. She is the author of some 200 articles for national magazines, on topics ranging from the natural history of squirrels to the archaeology of privies, and nearly 20 books for both children and adults. She blogs on food science and history for National Geographic. Becky has just finished an adult book on the history of food (Twelve Courses: The History of a Feast ).
This talk is free, open to the public, and accessible to those with disabilities. For more information, contact Maya at (802) 746-4067 or [email protected].
Soup to Nuts: An Eccentric History of Food is a Vermont Humanities program hosted by Roger Clark Memorial Library. (Supported in part by the National Endowment for the Humanities. Any views, findings, conclusions, or recommendations expressed in this
program do not necessarily represent those of the NEH or Vermont Humanities.)
Rebecca Rupp has a Ph.D. in cell biology and biochemistry from George Washington University and now works as a professional writer. She is the author of some 200 articles for national magazines, on topics ranging from the natural history of squirrels to the archaeology of privies, and nearly 20 books for both children and adults. She blogs on food science and history for National Geographic. Becky has just finished an adult book on the history of food (Twelve Courses: The History of a Feast ).
This talk is free, open to the public, and accessible to those with disabilities. For more information, contact Maya at (802) 746-4067 or [email protected].
Soup to Nuts: An Eccentric History of Food is a Vermont Humanities program hosted by Roger Clark Memorial Library. (Supported in part by the National Endowment for the Humanities. Any views, findings, conclusions, or recommendations expressed in this
program do not necessarily represent those of the NEH or Vermont Humanities.)
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