Each month, Masters of Social Gastronomy takes on a curious food topic and breaks down the history and science behind it. This month, we’ll embrace the Halloween spirit by exploring some of the world’s scariest foods.
Sarah will explore the fascinating connection between monster myths and culinary history, including a rye fungus that caused mass hallucinations--and many scholars believed caused the Salem Witch Trials! Then, she’ll investigate the myth of poisoned Halloween candy and the ol’ razor blade in the apple trick.
Soma will be talking about the spookiest of encased meat products, blood sausage, and spilling the beans on cannibalism, highlighting famous man-eaters from around the world. You'll hear tasting notes from the annals of history and be clued in on the dos and don'ts of consuming your fellow man. If you’re tired of a plant-based diet, how about a person-based one?
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.
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.