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Smithsonian - Food at the National Museum of American History
Manage episode 310385266 series 3053862
Dr Clay Gransden & Associate Professor Bryce Evans, Dr Clay Gransden, and Associate Professor Bryce Evans에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Dr Clay Gransden & Associate Professor Bryce Evans, Dr Clay Gransden, and Associate Professor Bryce Evans 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
There are some exciting things happening around Food History in the United States right now. To find out about some of these, the team chat to Dr Ashley Rose Young, a food history guru who works with a team of curators and historians as part of the American Food History Project at the National Museum of American History (part of the Smithsonian). Plus Dr Scoff cooks up a delightful twist on Chef Ed Lee’s Korean donuts. A few points to clarify just in case: Ashley is not the head of the American Food History Project. That would be curator Paula Johnson. Ashley has written a dissertation on New Orleans cuisine and is currently working on the book manuscript project. So, the book isn’t finished yet. Hoedduck recipe: https://americanhistory.si.edu/sites/default/files/file-uploader/CUH%20June%206%202018%20Hoedduck.pdf Check out 'Buttermilk Graffiti': https://chefedwardlee.com/books-tv/buttermilk-graffiti/ 'Cooking up History' website: http://americanhistory.si.edu/topics/food/pages/cooking-history#Friday,%20June%208:%20Exploring%20the%20South Link to Smithsonian Food History Weekend website: http://americanhistory.si.edu/events/food-history-weekend Link to Ashley's website: http://ashleyroseyoung.com/
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