EPISODE · Jul 2, 2020 · 44 MIN
Continuing The Conversation: What Makes Midwestern Food Unique?
Part II: What Makes it Difficult to Define Midwestern Food?We talk with Sarah Wassberg Johnson, Megan Elias & Amy Thielen about Midwestern food as depicted in food writing and cookbooks. Sarah Wassberg Johnsonhttps://www.thefoodhistorian.com/about.htmlMegan Elias https://meganjelias.com/about/ https://www.upenn.edu/pennpress/book/15628.html Amy Thielenhttp://www.amythielen.com/Eat Your Heartland Out is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Part II: What Makes it Difficult to Define Midwestern Food?We talk with Sarah Wassberg Johnson, Megan Elias & Amy Thielen about Midwestern food as depicted in food writing and cookbooks. Sarah Wassberg Johnsonhttps://www.thefoodhistorian.com/about.htmlMegan Elias https://meganjelias.com/about/ https://www.upenn.edu/pennpress/book/15628.html Amy Thielenhttp://www.amythielen.com/Eat Your Heartland Out is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Continuing The Conversation: What Makes Midwestern Food Unique?
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