A Conversation with Rachel Black

Service Description

Connecticut College professor Rachel Black will share insights from her new book Cheffes de Cuisine: Women and Work in the Professional French Kitchen and her research on Lyon, a region of France known for its female-led kitchens. Join us to explore where our beliefs, emotional connections, and behavior patterns about food come from. After all, food informs and is informed by our identity. The foods that we prepare, eat, and enjoy are reflections of racial or ethnic backgrounds, geographical provenance, family histories, and - as we'll explore in this virtual series - gender. PLEASE NOTE: This program is free for teachers and students thanks to a generous gift from CT Humanities. Please email info@yellowfarmhouse.org if you are a teacher or student and you would like to register for one or all of the sessions.

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