Here. And especially in this room, which i dont use this were very often, but this is an incredible room. Given that we are going to be talking about Christopher Columbus and his meetings with theindians on this side of world, i think i had better watch what i say. Any italians or ish people up there, so i think one of the reasons why publishers wanted me to consider this topic is because i do have a foot in both worlds. Geneticround, my background, my cultural background is english, irish, and there are located along the Missouri River primarily along the south side. They eventually ended up in a county that at the time the whites thought was worthless. Infected was sitting on top of a large oil dome. Fell. St they were the richest tribe in america because of that oil. Sometimes justice does work out. In this turning point series, for the most part they are called upon people and writers and other occupations to take up talking us take up topics that are not their specialty. I am a co
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,
Coming finally to todays lecture yesterday, our topic was discovery. Today is going to the plantation. There is Something Else that sort of bridges the two that we should not pass over without comment. The headline fort would be quite simply conquest the beginning phases of plantation involved conquest of a particularly intensive sort. Bluntly put, the old world progressively and massively conquered the new. The most famous part of this process was the spanish conquest of wide regions of mexico and central and south america, and the destruction along the way of aztecs and mayas and incas and many other native groupings. Historians ever since have wondered how such a small group of invaders could win out so easily and so completely win the numerical odds went so heavily against them. Cortez, the spanish leader who conquered most of mexico in the 15 20s, had only a few hundred soldiers, while his chief opponent, the aztec emperor montezuma, had many many thousands. The question this rais