History affects how we eat, and how we eat affects history -- so putting 'history on the menu' allows us to go beyond the present moment and ask how we got here, why, and what it all means to us and others now and in the past. My current research interests center around Jewish food history, so there's plenty of that here on History on the Menu. But food stories can be complex--and surprising--so this blog will dive into archival sources, archaeology, and other related fields to explore history that may be familiar or entirely new to you. The goal of my field, Public History, is to maintain the vital, meaningful connection between the wider public and the fascinating work being done by historians, archaeologists, and fellow researchers, and this blog aims to bring the latest scholarship to the table (along with some good ol' food puns, apparently).

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I've been dabbling in food history for years, starting in 6th grade with an extra credit assignment to make a dish from Ancient Greece, and later with the Gâteau Basque featured above. Outside of my kitchen, friends abroad have opened my eyes to the ways our food changes over time and tells us who we are. In 2017, as I developed my museum tours, I realized that I could treat dishes like living museum artifacts: use a recipe as a doorway into a story, theme, or time to engage with the flavors, aromas, and ideas of the past. This project took several years to develop, and the final push was a Public History Writing course at Loyola University Chicago with Dr. Elliott Gorn in 2020.

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Each recipe and video is thoroughly researched, with sources cited at the bottom, along with image credits. Sign up below to get updates on my latest posts.

And feel free to reach out--I'm always happy to answer questions, collaborate, or just say hello!