It's State Fair Season, so let's explore the barrage of fried foods at your disposal this summer.
Sarah will look at a world history of fried foods, seeking out the first examples of these crispy delights. Then she'll expose the story of churros and their path from medieval Europe to Mexican treat to All-American favorite.
Soma will tackle the science behind deep-frying, and uncover why that big pot of oil beats out a stir-fry anytime. Later, we’ll use those skills to learn the secrets of succulent buffalo wings and the perfect Southern fried chicken, and how to coax a crispy coating from anything that meets the fryer.
Culinary historian Sarah Lohman and resident food scientist Jonathan Soma are the Masters of Social Gastronomy. Each month, they fearlessly take on a curious food topic, breaking down the history and science behind what we eat.
Doors 6:30 PM, show 7:00 PM.
Tickets $12 in advance, $15 at the door.
This event is mixed seated and standing room. Seats are first-come, first-served.
No outside food or drink is allowed. See our menu here
REFUND POLICY: Tickets may be refunded up to 24 hours before the event. Within 24 hours we may take exchanges for other events at our discretion. No refunds after the event.
Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel’s Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.
Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016.
Soma was born in the South, is what someone from the North would say. He cooks for fun, codes for hire, and has more hobbies than can dance on the head of a pin. His work has been featured everywhere from Gawker to The New York Times.