A History of Activism Through Cookbooks

Hermann-Grima + Gallier Historic Houses, managed by The Woman’s Exchange, preserves two 19th-century French Quarter homes and, through their architecture, collections, and history, inspires discourse about our collective past and its relevance to our present and future. Visitors, students, and researchers explore such diverse topics as the lives of the houses’ owners and enslaved people, free people of color, open-hearth cooking, mourning rituals, and the entrepreneurial pursuits of women.

Hermann-Grima + Gallier Historic Houses (HGGHH)

Join historian Sarah Lohman for a look at how cookbooks have been used to promote social causes throughout the ages.

About this Event: Food has often been a way for activist communities to fundraise, connect, and spread the word about their cause. We'll look at the origins of the link between food and activism with the abolitionist food writers of the Civil War. We'll unpack suffrage cookbooks from the turn of the 20th century and the earliest LGBTQ cooking pamphlets from the 1960s. Finally, we'll analyze the People's Cookbook of Philadelphia, a community of organizers depicted through recipes, and cookbooks from the incarcerated. About the Speaker: Sarah Lohman is a culinary historian and the author of the bestselling books <a href="https://wwnorton.com/books/9781324004660" title="https://wwnorton.com/books/9781324004660" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Endangered Eating: America’s Vanishing Foods</a> and <a href="http://sarahlohman.com/book/" title="http://sarahlohman.com/book/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Eight Flavors: The Untold Story of American Cuisine</a>. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a <a href="https://www.nytimes.com/2023/10/23/books/review/endangered-eating-sarah-lohman.html" title="https://www.nytimes.com/2023/10/23/books/review/endangered-eating-sarah-lohman.html" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">New York Times Editors’ Choice</a>, and was named one of the Best Books of 2023 by Amazon’s Editors, Food &amp; Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food &amp; Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in<a href="https://www.wsj.com/articles/museums-offer-food-for-thought-1464133174" title="https://www.wsj.com/articles/museums-offer-food-for-thought-1464133174" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> The Wall Street Journal</a>,<a href="https://www.nytimes.com/2016/11/20/nyregion/sarah-lohman-four-pounds-flour.html" title="https://www.nytimes.com/2016/11/20/nyregion/sarah-lohman-four-pounds-flour.html" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> The New York Times</a>, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is a columnist for Gastro Obscura and writes about rare foods. Lohman is based in Las Vegas. This virtual lecture is made possible with support from the New Orleans Recreation and Culture Fund.

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A History of Activism Through Cookbooks

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A History of Activism Through Cookbooks

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