I attended school at the University of Minnesota, where I graduated with a major in History and minors in English literature, Spanish, and Jewish Studies. On my first day of history class at UMN, my professor (Jeff Pilcher) announced that the entire world history course would be taught through food. How could that work? Dozens of books later, ranging in topics from the history of beer in Europe to corn in Africa to tamales in Central America, I was infatuated. Suddenly my daily cup of green tea, the popcorn at the student union, and the ice cream with dark chocolate (my absolute favorites) had new meaning.
I continued my studies at the George Washington University, where I received an M.A. in Museum Studies. As a student, I had the opportunity to serve as a graduate researcher for the exhibition Food: Transforming the American Table, 1950-2000, at the Smithsonian’s National Museum of American History. This experience reminded me how much food mattered, not just in relation to the exhibit, but in the everyday lives of so many people.
What we eat and how we eat it reveals much about our personal and collective histories, and I for one want to learn more. Plus any excuse to make delicious food is always welcome. When I’m not cooking, I am busy working in one of DC’s finest history museums, writing, painting, and exploring the city with friends.