Cooking Up History: The Global Journey of Macaroni and Cheese
About this Event
Friday, October 2, Noon–1:00 p.m., Wallace H. Coulter Performance Plaza; 1 West
Mac and cheese may be a beloved American classic, but its history spans oceans.
Join culinary historian Karima Moyer-Nocchi, author of The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America, for a conversation and live cooking demonstration.
Moyer-Nocchi will demonstrate just one of the dish’s forms, macaroni pie, the unofficial national dish of Barbados. Through this program, we will explore how cooks across the Caribbean adapted ingredients, techniques, and flavors to new cultural and material realities and into a richly seasoned, sliceable dish.
Bajan macaroni pie presents historical evidence of the creative ways cooks have transformed ingredients over time and offers a unique perspective on a classic comfort food and the cultural exchanges that have shaped it over generations.
Copies of The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America will be available for purchase, and Moyer-Nocchi will sign copies following the demonstration.
Karima Moyer-Nocchi is a culinary historian and professor at the University of Siena in Italy. She is author of the book The Epic History of Macaroni and Cheese: From Ancient Rome to Modern America, Chewing the Fat: An Oral History of Italian Foodways from Fascism to Dolce Vita and The Eternal Table: A Cultural History of Food in Rome.
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The National Museum of American History welcomes visitors of all ages and abilities. This event is wheelchair accessible. ASL interpretation available. Additional accommodations are available upon request; please email [email protected]. Two weeks’ notice is preferred.
Seating is limited and reservations are recommended.
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