Culinary Historians of Southern California
The Fall and Rise of Native American Foods
Thursday, April 8, 2021; 7:00 pm
All aspects of native culture were deliberately suppressed beginning in the 19th century, with food given special attention. Separating native people from their traditional diet made them more dependent, which was a deliberate policy. That traditional knowledge was passed on in secret, but the secret is now out. A new generation of Native American scholars, chefs, and educators has brought that diet back into the light, and it appears in restaurants, books, and as a recovered element in the lives of tribal members. In this program a culinary historian moderates a panel of some of the people who are leading the reevaluation of native foods.
This program is developed and moderated by Richard Foss, a culinary historian and author based in Los Angeles who is curating the “Cooking Up a New West” exhibition at the Autry Museum of the American West.