Food & Gender Author Series
January 27 @ 6:00 pm - 7:30 pm
Join us to explore where our beliefs, emotional connections, and behavior patterns about food come from. After all, food informs and is informed by our identity. The foods that we prepare, eat, and enjoy are reflections of racial or ethnic backgrounds, geographical provenance, family histories, and – as we’ll explore in this virtual series – gender.
RACHEL BLACK, 1/27 @ 6PM
Connecticut College professor Rachel Black will share insights from her new book Cheffes de Cuisine: Women and Work in the Professional French Kitchen and her research on Lyon, a region of France known for its female-led kitchens
$8 or $25 for the series. Free for teachers and students.