To celebrate the end of Dry January, MSG is covering the dream of an alcohol-free world!
If a month without alcohol is hard, try 13 years! Sarah will delve into the history of the Temperance Movement, and its culmination in Prohibition. The butt of many a joke, was the Temperance Movement deserving of ridicule? Did Prohibition actually work? You'll find out when Sarah tells all!
Soma will explore the constantly-expanding world of 0% beers and alcohol-free wines and spirits. How do you craft a liquor without the kick, or a beer without the booze? He'll cover the science that makes them flourish (or fail!), and provide the taste test tips to make sure you're picking the best of the bunch.
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.