Events

December 1, 2013 at 10:10 am

Food for Thought: Peggy Wolff on Midwestern Food Writing, Dec. 9

The Food for Thought series presents Midwestern Food Writing with food writer Peggy Wolff on Monday, Dec. 9, at 7:30 p.m. in the Friends of the Library Room in Alden Library.

Watch the event on Livestream.

Wolff’s new anthology, Fried Walleye and Cherry Pie: Midwestern Writers on Food, brings together an illustrious gathering of thirty writers with something to say about the times when growing or cooking or eating became an unforgettable experience. Its stories are as diverse, moving, hilarious, and uplifting as the meals they describe. Publishers Weekly has called Fried Walleye and Cherry Pie, “a brilliant collection of Heartland food stories.”

“With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac n’ Cheese, the Midwest eats pretty well and feeds the nation on the side. But there’s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pieinvites the reader,” says the book’s Amazon listing.

Peggy Woolf

Peggy Wolff

Wolff has written on food and food culture for publications including the Chicago Tribune, Los Angeles Times, Hartford Courant, and Orlando Sentinel. She is the food editor for REALIZE Magazine.

This event is part of “Food for Thought” interdisciplinary series in support of the College of Arts & Sciences’ Food Studies Theme, which includes speakers from the humanities, social and natural sciences. Light refreshments will be served.

The Food for Thoughts Speaker Series is hosted by the Food Studies theme to further develop a campus community engaged in the study of food and society. This wide-ranging, interdisciplinary series with speakers from the humanities, social and natural sciences, aims to foster intellectual connections and academic conviviality. Conversation and comments will follow the presentations encouraged, of course, by food.

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