What do great cooks and writers learn from recipes and foodways of the past? In this virtual conversation, chefs and authors share how they celebrate the history behind the foods we love.
Speakers: Michael Twitty, Tamar E. Adler, Paul Fehribach, and Irina Dumitrescu
Moderator: David B. Goldstein
This is part of "Food and the Book," a virtual conference co-sponsored by the Center for Renaissance Studies at the Newberry and the Folger Institute at the Folger Shakespeare Library.