Beth Forrest – WWII & Society, A History of food during WWII and its influence on our Society
Modern American Food has been greatly influenced by WWII and the Culinary institute of America, Join us this evening to learn the history of the Culinary Institute of America (CIA) began in 1946 in New Haven, Connecticut, where it was founded as a vocational institute for returning veterans of World War II as well as how WWII changed the way American( and the rest of the world) eat.
Beth Forrest, PhD is professor of Liberal Arts and Applied Food Studies at The Culinary Institute of America in Hyde Park, NY. She is the former president of the Association of the Study of Food and Society and a principle investigator of an Andrew F. Mellon Foundation grant for the project “Food Studies, Race, and the Humanities.” She is co-editor of Food in Memory and Imagination: Place, Space and Taste (Bloomsbury, 2022) and a forthcoming book on sauce and identity (Oxford UP, 2023) and has published on a range of topics, from how Americans have imagined eating in hell, to how Americans have framed Spanish identity through “rancid” olive oil, to how eating chocolate in early modern Spain was tied to Catholic theology and sin. Forrest has been quoted widely in the media, including The Wall Street Journal, Better Homes & Gardens, CNN.com, forbes.com, Chicago Tribune, and The Boston Globe, among others. (Hyde Park, NY)