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Culinary Historians | German-American Foodways

When

Sunday October 31, 2021: 4:00pm to 5:30pm

Where

Zoom

Description

When German-speaking immigrants came to America, they brought with them their culinary traditions. Before long, cookbooks specifically written for Germans appeared in this country. This presentation will examine changes in the foodways of German Americans through the lens of these cookbooks.

Preview one of these cookbooks: The Max Kade Institute has reprinted an old German-American cookbook (originally published in English) under a new title "Pickled Herring and Pumpkin Pie." It now can be viewed in its entirety online: https://search.library.wisc.edu/digital/ALDO73OLS2CAVK8B.

About the Speaker:
Antje Petty is the Associate Director of the Max Kade Institute for German-American Studies at the University of Wisconsin–Madison, where her research focuses on the experiences of German-speaking immigrants and their descendants. She shares the resources of the Institute through a variety of public programs.
 

This event is in partnership with the Culinary Historians of Ann Arbor.

No registration is required. Check this page 15 minutes before the event for the Zoom link and phone number.