History of Home Bread Baking in America
July 26 @ 2:00 pm - 3:30 pm
Bread has been central to the American diet in various forms since before colonial times. Dr Trumpler will share her research into the history of home bread baking in America. She will talk about a variety of breads, the grains they were made from, how the grain was milled, and how the bread was leavened and baked. And finally, will explore the history of why home bread baking nearly disappeared between 1890 and 1940. This is a free event and no registration is required.https://centerofthewest.org/
Maria Trumpler is Senior Lecturer in Yale’s program in Women’s, Gender and Sexuality studies and teaches courses on “Women, Food and Culture” and “Food Identity and Desire.” She gave the keynote lecture at the 2018 Grain Gathering at the WSU Bread Lab on “Why women stopped baking bread at home and why we should care.” She teaches baking classes on historical American breads at King Arthur Flour in Vermont and Zingerman’s Bakehouse in Michigan. From 2005-2008, she was an artisanal cheese maker in Vermont.