Historical Supper Club
Sarah Wassberg JohnsonFood history in context: current events, politics, agriculture, eating
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 21 | Subscribers | Read | historicalsupperclub.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
American Autumn and the Tyranny of New England
Photo by Timothy Eberly on Unsplash
Ice Cream From Crude Oil?
I've been getting lots of interview requests to talk about ice cream lately, which has sent me down some rabbit holes. I've been tracking down ice cream's ancient origins, presidential ice cream history, inventors, and more.
Food & Labor
The thing about writing timely pieces a week in advance is that sometimes you get scooped! I wrote this on Monday, which I didn't realize was World Day Against Child Labor until the estimable Heather Cox Richardson wrote about this same top...
The Future of Mexican Maize
Hello dear readers. COVID has got me again, almost a year to the day from last year. And, sadly, Substack has frozen ANOTHER one of my lovely long article drafts. Totally inaccessible. Thankfully I learned from last time and wrote the bulk ...
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Authors
The writers behind this newsletter.
Food historian. Vintage cookbook collector. Self-taught cook. Party-thrower extraordinaire. Addicted to vintage dishes, talking about history, and carbs. More at www.thefoodhistorian.com
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