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 upcoming exhibition, Posters & Patriotism: Selling World War I in New York (opening April 5), 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 and attendees will receive a copy of an original cake recipe promoted by the Red Cross to send to soldiers overseas.
Libby O’Connell, Ph.D., was appointed by President Obama to serve on the US World War I Centennial Commission. She is also chair of the World War I Centennial Committee for New York City and author of The American Plate: A Culinary History in 100 Bites. After working as a professor, preservationist, and museum educator, O’Connell spent over twenty years at History Channel, where she continues to serve as a consultant and Chief Historian Emeritus. She has received four Emmys for her work in television and history.
$20 for adults | $15 for seniors, students & educators (with ID) | $10 for Museum Members.
Includes Museum admission.
Attention, Members, to receive your discount, click on the "Buy Tickets" button above, then sign in to your account on the ticketing page.
Groups of 10 or more get discounts and priority seating, email or call us at firstname.lastname@example.org or 917.492.3395.