Smithsonian Food History Roundtables

White and teal text on blue background that says "The Smithsonian Food History Weekend Roundtables"

A day of free conversations the migration of people and food in American history.

Friday, October 27, 2017• 9:30 a.m.–6 p.m.

About | Free Registration | Watch Live  | Full Schedule | Bios | Happy Hour 


ABOUT

The Smithsonian Food History Roundtables are a series of free, moderated conversations for all inquiring minds. Leading researchers, practitioners, and thinkers come together to address big issues around food in America via four roundtable sessions over the course of the day. All sessions are free with required registration and will be held in the Warner Bros. Theater at the National Museum of American History.

Accessibility: Please notify us as soon as possible at foodhistory@si.edu if you have any accessibility needs for the Roundtables.

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REGISTRATION

The Roundtables are free for all to attend with registration strongly recommended. Why? Seating capacity at this event is limited and will be filled on a first come, first seated basis for all registered attendees and then to any and all walk-ins.

Registration for the 2017 Roundtables will open in August 2017. To receive notifications for schedule updates and registration opening, sign up for emails from Smithsonian Food History

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WATCH ONLINE

For all our food history friends who are not able to attend in person - we'll bring the Roundtables to you!

Live streaming information for the 2017 Roundtables will be available in Fall 2017. In the meantime, here are all four sessions from last year’s Roundtables which explored the relationship between people, power, politics, and food throughout American history:

Food History Roundtables 2016 - Session One: The Politics of Food

Participants: Warren Belasco, University of Maryland-Baltimore County; Adrian Miller, culinary historian and author; Marion Nestle, NYU; and moderator Dan Charles, NPR

 

Food History Roundtables 2016 - Session 2: The Politics of Farm Labor

Participants: Carlos Castañeda, Castañeda & Sons, Inc, and Mission Labor, Inc; Deborah Fitzgerald, MIT; Eliseo Medina, Service Employees International Union; and moderator Mireya Loza, National Museum of American History

 

Food History Roundtables 2016 - Session 3: The Politics of Labeling

Participants: Jean Halloran, Consumers Union; Susan T. Mayne, FDA; Michael Moss, Journalist and author; and moderator Susan Strasser, University of Delaware

 

Food History Roundtables 2016 - Session 4: The Politics of Health

Participants: Rock Harper, Chef and restaurateur; Elizabeth Hoover, Brown University; Brian Wansink, Cornell Food and Brand Lab; and moderator Helen Zoe Veit, Michigan State University

 

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2017 SCHEDULE PREVIEW

Full details about the 2017 Roundtables schedule, participants, and subjects will be announced August 2017. To be one of the first to know, sign up for emails from Smithsonian Food History. In the meantime, here's a preview of the 2017 schedule and topics:

SESSION 1: MIGRATION NATION

9:45 AM–10:45 AM

Open the day with a wide-reaching conversation about how migrations of people throughout American history have shaped our foodways and influence profound cultural exchanges around food.

SESSION 2: HELP WANTED

11:10 AM–12:10 PM

Whether in the fields, factories, or restaurant kitchens, how has working in food provided an economic toehold for migrants throughout American history? How are opportunities limited and how do individuals experience success? 

LUNCH BREAK

12:10 PM–1:30 PM

 

SESSION 3

1:30 PM–2:30 PM

How do we express our identity and culture through food? Which traditions are kept and which evolve into something new? What are the forces driving those decisions?

SESSION 4: THREE DISHES

3:00 PM–4:00 PM

How does an individual dish or recipe tell a story? Unpack the ingredients and techniques of three different dishes with three culinary experts and explore how the dish communicates their past, themselves, their family, and more.

ROUNDTABLES HAPPY HOUR

4:00 PM–6:00 PM

Stick around at the end of the Roundtables for a Happy Hour gathering for attendees, participants, and Smithsonian Food History staff so that we can continue the conversation over light appetizers and drinks. Network and chat with new food history friends or reconnect with colleagues while discussing the day's happenings.

Free registration is required for entry to the Happy Hour; 21+ only, please. 

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2017 PARTICIPANTS

More information coming late August 2017!

Sign up for emails from Smithsonian Food History to be the first to know who is joining us and when registration opens.

 


If you would like to support the 2017 Food History Weekend or for more information on how to get involved, please contact Kari Fantasia, Deputy Director for External Affairs, at 202-633-3302 or FantasiaKa@si.edu.