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Midcentury Cuisine: American Food Fads from the 1940s through the 1960s
Join Leslie Goddard for a look at food innovations that shaped American food from the 40s through the 60s.
Remember Jell-O salads and cheese sprayed out of a can? Join historian and author Leslie Goddard for a nostalgic look at food innovations and marketing approaches that transformed how we ate. Using classic cookbooks, advertisements, and magazines, we’ll explore how society and technology shaped American food from the 1940s through the 1960s. This virtual program requires the use of an internet-capable device that can use Zoom.