Changing Foodways. Changing Lives.
One of the most dramatic ways our lives differ from that of our forebears has to do with food, namely what we eat, how it’s prepared, and who does the cooking. The story of evolving foodways involves politics, technology, ethnicity, labor, health, and changes in family life. Gain insight into some of these changes through historic menus, cookbooks, newspapers, photos, letters, and objects from the Missouri Historical Society Collection.
Presented by Emily Jaycox. Emily Troxell Jaycox joined the Missouri Historical Society library staff in 1989. Prior to that, she worked at the Newberry Library in Chicago and Lake Forest College Library. She majored in history in college before obtaining her master’s in Library Science. When not speaking to groups or working directly among old books and documents, much of Emily’s workday is spent planning ways to make more of the Historical Society’s collections searchable via the Internet. Her research interests include historic maps, immigration, and the history of etiquette and food. She lives and gardens in South St. Louis with her husband and dog.
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