Feeding the Fight: The Culinary History of WWI

Savor a bite of culinary history by exploring the food and drinks that defined the American experience during World War I. Inspired by our exhibition, Posters & Patriotism: Selling World War I in New York, food historian Libby O’Connell, author of The American Plate: A Culinary History in 100 Bites, will delve into American cuisine both at home and abroad during war years.

French 75s, a cocktail popular during the period named for the French 75 mm field gun, will be served courtesy of the new wine cocktail company Pampelonne and attendees will receive a copy of an original cake recipe promoted by the Red Cross to send to soldiers overseas.











When: Tue., Jul. 18, 2017 at 6:30 pm
Where: Museum of the City of New York
1220 Fifth Ave.
212-534-1672
Price: $15
Click here to buy tickets or for more information from the venue's website
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Savor a bite of culinary history by exploring the food and drinks that defined the American experience during World War I. Inspired by our exhibition, Posters & Patriotism: Selling World War I in New York, food historian Libby O’Connell, author of The American Plate: A Culinary History in 100 Bites, will delve into American cuisine both at home and abroad during war years.

French 75s, a cocktail popular during the period named for the French 75 mm field gun, will be served courtesy of the new wine cocktail company Pampelonne and attendees will receive a copy of an original cake recipe promoted by the Red Cross to send to soldiers overseas.