Culinary Historians: Beating the Nazis with Truffles and Tripe: The Early Years of Gourmet: The Magazine of Good Living

Learn about the history of the late Gourmet at this lecture, which will address the challenges it faced in selling good living to an audience still affected by the Great Depression and WWII. Professor emeritus of history David Strauss (Kalamazoo College) will explain how wartime readers were enticed by the magazine’s fusion of traditional American and classical French recipes, which utilized unrationed, mostly American ingredients. Don’t miss the prelecture reception, where guests can nibble on snacks discussed, such as mock foie gras made with chicken liver.