From Colonists' Corn to the Sourdough Craze: American Bread History

Bread is Americans’ staple food. From the corn cakes of early settlers to today’s artisan loaves, Andrew Coe will illuminate bread’s story, covering everything from Sylvester Graham, our priggish first food influencer, to the arrival of bagels to these shores, to the Covid-era sourdough craze. He will also discuss the technological advances, from the first mechanized mill to the invention of baker’s yeast, that allowed us to enjoy cheap and plentiful bread. Come ready to sample fresh loaves!Andrew Coe is a writer and independent scholar specializing in culinary history. He’s the author of Chop Suey: A Cultural History of Chinese Food in the United States, the award-winning A Square Meal: A Culinary History of the Great Depression (with his wife, Jane Ziegelman) and the new American Bread: A History. He has written books, articles, and blog posts on everything from the ancient history of foie gras to the secret criminal past of chocolate egg creams to where to buy the tastiest bread in New York City.
Before the presentation, we will have our annual CHNY business meeting.There is no charge for current members, but you must RSVP by October 19. Please be sure your membership is current.

The University of California Press is offering CHNY members a 30% discount on Mr. Coe's new book , American Bread, A History at their online store. Use discount code: UCPSAVE30