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 firstname.lastname@example.org.
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.)