Each month, Masters of Social Gastronomy takes on a curious food topic and breaks down the history and science behind it. This month, we’re guzzling PLANT MILKS.
If you survived the Great Oat Milk Shortage of ‘18, you are probably curious why we so thirsty for non-dairy milks. We’ll look at the surprisingly long history of almond and soy milk, sharing historical recipes and tracing their rise as the OG alternate milks in America. Then, we’ll learn which inanimate objects you’re free to milk and which will resist milkification, and if it doesn't come from a cow, can we call it a milk at all? LWe’ll also check out each milk’s pros and cons for both your health and the environment.
Bonus: join us for a massive milk tasting, including a homemade mystery milk!
Doors 6:30 PM, show 7:00 PM.
Tickets $10 in advance, $12 at the door.
This event is mixed seated and standing room. Seats are first-come, first-served.
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.
Please note this is a mixed seated and standing venue. Please arrive early for the best seats.
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.