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3 episodes with theresa mcculla
3 episodes with theresa mcculla
2 episodes with theresa mcculla
2 episodes with theresa mcculla
2 episodes with theresa mcculla
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices
A history of food in the Crescent City that explores race, power, social status, and labor. In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city's economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus, cookbooks, newspapers, postcards, photography, and other material culture to limn the interplay among the production and reception of food, the inscription and reiteration of racial hierarchies, and the constant diminishment and exploitation of working-class people. The consumption of food and people, she shows, was mutually reinforced and deeply intertwined. Yet she also details how enslaved and free people of color in New Orleans used food and drink to carve paths of mobility, stability, autonomy, freedom, profit, and joy. A story of pain and pleasure, labor and leisure, Insatiable City goes far beyond the task of tracing New Orleans's culinary history to focus on how food suffuses culture and our understandings and constructions of race and power. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south
The Well Seasoned Librarian : A conversation about Food, Food Writing and more.
Bio: I am a curator and public historian. My work investigates how Americans have used material and visual culture to understand race, ethnicity, and gender, especially in the realm of food and drink. My first book, Insatiable City: Food and Race in New Orleans, was published by the University of Chicago Press in May 2024. As Curator of Mars, Incorporated, I document the history of one of the world's largest chocolate, confectionery, food, and pet care companies. Previously, I worked as Curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History (NMAH). There, I recorded oral histories with dozens of members of the American brewing industry (transcripts may be accessed at the NMAH Archives Center); collected objects, documents, and photographs related to the growth of homebrewing and craft beer in the U.S., including the business records and artifacts belonging to San Francisco's Anchor Brewing Company, days before before its liquidation; and exhibited the history of beer for the 2,000,000+ visitors who come to the American History Museum each year. Before joining the Smithsonian, I worked as Arcadia Fellow at the Colonial North American at Harvard Library Project (now, Worlds of Change); Food Literacy Project Coordinator at Harvard University Dining Services; and European media analyst for the Central Intelligence Agency. I earned a PhD in American Studies and an MA in History from Harvard University and a BA in Romance Languages from Harvard College. I also earned a Culinary Arts Diploma from the Cambridge School of Culinary Arts and have cooked in sweet and savory restaurant kitchens in Cambridge, MA, and Washington, DC. My writing has been awarded by the James Beard Foundation and the North American Guild of Beer Writers. I am honored to have been named a 2023 “Signifier” by Good Beer Hunting, awarded to “people shaping the future of the [beer] industry,” and one of the 2020 “Imbibe 75” by Imbibe magazine, awarded to the “people, places, and directions that will shape the way you drink in 2020.” Website: https://www.theresamcculla.com/ Insatiable City: Food and Race in New Orleans https://www.amazon.com/Insatiable-City-Food-Race-Orleans/dp/0226833828 ________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts
American craft beer is old enough to have “good old days,” which means it's no stranger to retirements or its best and brightest moving on to new careers. In October 2023, Theresa McCulla announced she'd conclude seven years of work with the American Brewing History Initiative at the Smithsonian Institution, wrapping up an effort that saw her collect artifacts, design exhibits, interview nearly 100 icons of American brewing, award-winning stories, and more. Theresa's departure leaves a distinct void—her job was literally to trace the history of beer's ups and downs through all kinds of change–global pandemics, industry trends, demands on behalf of the marginalized, climate change, and of course the beginnings, middles, and occasional ends of important breweries and people who made American craft beer what it is. Without her and the American Brewing History Initiative, our risk of forgetting will be that much greater. So, before she could move on to her new position as curator at candy giant Mars, Incorporated, I sat down with her for one last interview. A symbolic exit interview.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power.
Hosted by David and Nycci Nellis. On today's show: · Lead Bartender Sara Chaudhuri of Michelin-starred Bresca uses her creative background in graphic design to inspire her cocktail menu, which relates life experiences to nostalgia and sentiment with ingredients. Sara's in today with tastes and talk of her works-of-art cocktails; · Hungry for food culture? Get ready to be well fed! Nov. 3 and 4 the annual Smithsonian Food History Weekend explores how food, climate, and community intersect with the lives of women in different regions of the country. We're joined by Theresa McCulla, curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History; · Rock Harper is a celebrated chef, TV personality, restaurateur and a very cool guy – Rock won in the third season of Gordon Ramsay's “Hell's Kitchen.” Chef Rock's restaurant, Queen Mother's Kitchen, is an homage to his mom, Carole Harper. The fried chicken is said to be so good that grown men cry when there's nothing left on the bones! · Way back in 2013, when The Yards neighborhood was just coming together, Osteria Morini opened almost before the cenment was dry. It was great then and it has remained so. Suddenly, we're all a decade older – and so is Osteria Morini. We have invited Bill Dorrler, the restaurant's corporate executive chef, to talk about its evolved menu and amazing staying power. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
This week we are delighted to speak to Theresa McCulla, Beer Historian at the Smithsonian. We chat with Theresa about her path into beer history, about her upcoming book, and learn a whole bunch about her current project at the Smithsonian. What we're drinking:Homebrew - Victory Garden Blonde Session Ale Dot Brew - Session IPAKinnegar - Brewers at Play 29 Session IPALinks:Theresa's website: https://theresamcculla.com/Article in Good Beer Hunting: https://www.goodbeerhunting.com/blog/2021/9/14/patsy-young-american-brewer-fugitive-from-slaveryTheresa on Twitter: https://twitter.com/theresamccuTheresa on Instagram: https://www.instagram.com/theresamccu/Beer Ladies Links: linktr.ee/beerladies#beerladiespodcast #craftbeer #beerculture Hosted on Acast. See acast.com/privacy for more information.
In “Annie Laura Squalls and Her Mile High Pie,” Gravy producer Kayla Stewart tells the story of Annie Laura Squalls, who, in 1960, became head baker at the Caribbean Room, the popular in-house restaurant at New Orleans' renowned Pontchartrain Hotel. It was there where Squalls created her “Seven Mile High Pie,” known colloquially as the “Mile High Pie.” But while many people know the legendary pie, most don't know the baker behind it. Squalls was no ordinary baker. Though she never attended culinary school, she could make sweet magic happen, often thinking on her feet to tweak a recipe to perfection. Chef Nathaniel Burton and activist and socialite Rudy Lombard included Squalls' Mile High Pie recipe in their 1978 book Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets, writing, “No one could duplicate her expertise.” The Mile High Pie is a twist on a Baked Alaska, with layers of chocolate, vanilla, and strawberry or peppermint ice cream in a pie crust, topped with tall peaks of meringue and chocolate sauce. The dessert is prominently on display in New Orleans. Vogue once named it one of the city's most decadent desserts. Still today, it's the first item listed on the dessert menu in the restaurant at the Pontchartrain Hotel. The hotel promotes their long-running Mile High Club, an exclusive dining experience named for the dish. Yet Stewart found no reference anywhere to Annie Laura Squalls. That lack of recognition speaks to a bigger issue. Despite the multicultural influences that have made New Orleans cuisines so globally-lauded, Black pastry chefs, cooks, and culinary innovators have rarely been given adequate appreciation or recognition for their invaluable influences on the city's cuisine. In this episode, Stewart speaks to Zella Palmer, chair and director of the Dillard University Ray Charles program in African American Material Culture who aims to trace and amplify the work of Black chefs and cooks in and around New Orleans. She also interviews historian Theresa McCulla, a curator at the Smithsonian's National Museum of American History, and Kaitlin Guerin, pastry cook and owner of New Orleans' Lagniappe Baking. In her reporting, Stewart shows how remembering stories like Squalls' allows us to understand a true, fuller history of New Orleans.
American Latinos have long been a part of America's beer history. Today, they're pushing the beer industry forward with beers brewed with unique ingredients (hello, piloncillo), generations of brewing families, and inclusive taprooms.Mike got to pick hops with Dr. Theresa McCulla, curator of the American Brewing History Initiative, and heard more stories about the role of American Latinos in our beer history. Dr. McCulla also gave details on an upcoming event at the Smithsonian Museum of American History that will explore the past, present, and future of American Latinos in beer (get your ticket!). Dr. McCulla tells us about the four incredible brewers who will be featuring their beers and gives us glimpses into their diverse stories and how generations of families are a part of their business histories. In other news, we come live from the first-time-ever winners of the Battle of the Barrel Aged Beers and give all the exciting previews for beloved Snallygaster 2022!Get tickets to Last Call: ¡Salud! to American Latinos in Beer!Keep up to date with everything happening at DCBeer.com, @DCBeer on Facebook, Twitter, and Instagram. Email us at beershow@dcbeer.com.Read DC Beer articles here. Breweries, distilleries, restaurants, and others who want us to announce new releases can provide that information at DC.beer/releases.
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora This week, we're exploring the history of women and beermaking. First, Theresa McCulla, curator of The Smithsonian's American Brewing History Initiative, explains why beer is a great lens to examine American history and shares the story of Patsy Young, an early American brewer and fugitive from slavery. Then, Atinuke Akintola Diver talks about her feature-length documentary This Belongs to Us, which follows Black women brewers in the American south and finally, beer Journalist Stephanie Grant of Good Beer Hunting shares her favorite beer and food pairings. You can find her newsletter, The Share, here and on Substack.
LIsten in to this fascinating and very insightful talk by the curator of the Smithsonian's American Brewing History Initiative, Theresa McCulla. In this talk she discusses the integral role women have held in brewing beer from the very beginnings right through to the birth of the craft beer movement. Theresa McCulla, Ph.D., is Curator of the American Brewing History Initiative at the Smithsonian Institution's National Museum of American History, where is she building an archive of the history of homebrewing and craft beer in the United States. Previously, she worked for Harvard University Library, Harvard University Dining Services, and the Central Intelligence Agency. McCulla earned a PhD in American Studies and an MA in History from Harvard University, a Culinary Arts Diploma from the Cambridge School of Culinary Arts, and a BA in Romance Languages from Harvard College. She is writing a book about the history of food and race in New Orleans.This podcast is brought to you by the Women's Craft Fermentation Alliance, a 501(c)(3) dedicated to enabling, empowering and encouraging women and non binary folks in all facets of the craft fermentation space. Your host for this podcast is Michele Wonder, co-founder of the Women's International Beer Summit, an award winning homebrewers and BJCP Certified Beer Judge. Find Theresa at...Website: https://theresamcculla.com/Twitter: @theresamccuFind WCFA & Women's International Beer Summit at...Website: https://wcfa.beer/Instagram: https://www.instagram.com/womensintlbeersummit/YouTube: https://www.youtube.com/channel/UCEguV3C9sLZSuV9DKUcSlowAdditional Links:https://scarc.library.oregonstate.edu/ohba.htmlhttps://archives.csusm.edu/brewchive/https://www.hagley.org/research/digital-exhibits/beer-and-brewing-history
Dr. Theresa McCulla has what might be the best job in the world. As the curator of the American Brewing History Initiative, she collects objects, documents, and oral histories from the talented women and men who make the American brewing industry the most creative in the world. In this episode she helps Bret and Mike make sense of what they have learned about the history of craft brewing thus far and leaves them with a lot of ideas for future episodes.
Without a lot of fanfare in the early 1980s a fledgling cable channel called MTV launched in New Jersey. No one knew it at the time but it was the start of something big, a sea change in American society that would break the big traditional values of the 50s and 60s down into specialized, bite sized chunks ready to be gobbled up by enthusiasts, fanboys and hop heads for the next several decades. At the same time microbreweries were steadily growing in popularity from a niche interest into a national powerhouse that only continues to expand to this day. But does all this specialization just mean more fun for everybody? Or does it come at a cost?Joining us on this episode are Theresa McCulla, curator of the American brewing history initiative at the National Museum of American History, and Alan Newman, co-founder of Magic Hat Brewing in Burlington, VT. We're also joined by the one and only Colin Connor who's nice enough to add a little pizzazz to the landmark 1995 essay “Bowling Alone” by Robert Putnam.———————————————— Please SUBSCRIBE and RATE the show if you can. Join us every two weeks as we talk about history's favorite drinks and how what we drink shapes history. To see what's coming next follow Greg on instagram @100ProofGreg. #drinkinghistoryHeritage Radio Network is a listener supported nonprofit podcast network. Support Back Bar by becoming a member!
A skill for brewing beer and $100 reward for her capture. Those were the clues in an old newspaper ad that got Smithsonian brewing historian Theresa McCulla hooked on the story of Patsy Young, an enslaved African American woman who fled to freedom in 1808 and made a life for herself brewing beer. In this episode of Sidedoor, we follow McCulla as she scours historical documents to retrace Young's life and find out who she was...and what happened after her escape. Guests: Theresa McCulla, Curator with the Smithsonian's American Brewing History Initiative at the National Museum of American History Mary Elliott, Curator of American Slavery at the Smithsonian National Museum of African American History and Culture Frank Clark, Master of Historic Foodways at Colonial Williamsburg
For this episode, you'll want to find the nearest fireplace, grab a beer, and get cozy. We have two interviews that both focus around beer history and the stories you may have never heard. First, Mike talks with Brian Alberts, a Seattle-based beer historian and writer. Brian tells us about some unique moments in beer's history, including the rare reasons why Oktoberfest has been cancelled, aside from COVID-19. He also shares about the tournament bracket he made for Oktoberfest beers, and the surprising beer that came close to winning. Then, Mike talks with Theresa McCulla, the curator at the American Brewing History Initiative at the National Museum of American History. Theresa shares how the Initiative uses beer as a lens to view American history, and how the upcoming event Beer Histories, Now will explore the stories of beer that aren't widely told. Theresa tells us which filmmakers, journalists, brewers, and beer historians will be involved in the event, and gives us a sneak peak of how these people are creating new paths in beer's future by looking at the past. Details and tickets for Beer Histories, Now can be found here. In other news, Jake and Brandy recap the Snallygaster weekend and give us the rundown of upcoming DC beer events, including DC Beer Brewer's Jam. Keep up to date with everything happening at DCBeer.com, @DCBeer on Facebook, Twitter, and Instagram. Email us at beershow@dcbeer.com.
A filmmaker, professor, journalist, and brewer walk into a bar...or rather, a panel, hosted by Theresa McCulla on October 22nd. This virtual event is in collaboration with the National Museum of American History and will discuss beer in the US, the past and present. Aside from this exciting event, Theresa shares how her work as the curator of the American Brewing History Initiative has morphed over the past year to capture the ongoing evolution of the craft beer community. If you are in the DC area, check out the American Brewing Exhibit at the National Museum of American History!
As the curator of the American Brewing History Initiative at the Smithsonian's National Museum of American History, Theresa McCulla has access to some of the United States' most treasured brewing artifacts. It was the uncovering of one such artifact that led her to explore the life of Patsy Young, an enslaved woman, brewer, wife, and mother who fought for her freedom (twice) and who left an indelible legacy on the narrative of American brewing. In her first piece for Good Beer Hunting, titled “Patsy Young — American Brewer, Fugitive From Slavery,” which was published on September 15, 2021, McCulla unpacks the realization that there is no single part of American history that the stain of slavery has not touched. We discuss her role as a historian and her responsibility for sharing the stories many have worked hard to erase, as well as how writing for a different sort of audience was a welcome challenge, if not also an academic duty. It's only through analyzing history that we have any chance at informing the present, regardless of how difficult or traumatic the past may be, and she doesn't flinch when faced with that inescapable truth. Is there a happy ending for Patsy Young? It's hard to say. But McCulla likes to think so. Let's find out why.
Get the featured cocktail recipes: Cooler Than You Theresa’s recipe for success? Passion, persistence and dedication, all topped with a dash of chutzpah. Theresa’s love for all things culinary has faithfully led her through her field of studies, influenced her personal travels and guided her career path which ultimately led her to her current position as a curator at one of our National’s gems, the Smithsonian’s American History Museum. #CocktailingAloneTogether and doing some online exploring on the history of American brewing? Then head over to our library of libations and find a cocktail to help fuel your search. Don't forget to subscribe, download and review to share your thoughts about the show! *************************************************************** The Designated Drinker Show is produced by Missing Link—a podcast media company that is dedicated to connecting people to intelligent, engaging and informative content. Also in the Missing Link line-up of podcasts, is Rodger That—a podcast dedicated to guiding you through the haze of dementia led by skilled caregivers, Bobbi and Mike Carducci. Now, if you are looking for a whole new way to enjoy the theatre, check out Between Acts—an immersive audio theatre podcast experience. Each episode takes you on a spellbinding journey through the works of newfound playwrights—from dramas to comedies and everything in between.
Theresa McCulla of the Smithsonian's National Museum of American History joins us to discuss the American Brewing History Initiative, diversity in craft brewing, and spoons.
Jimmy welcomes Clay Risen and Theresa McCulla to the studio to discuss what beer Americans were drinking in 1898. Clay is Deputy Editor of The New York Times Opinion Page and the author of “The Crowded Hour: Theodore Roosevelt, The Rough Riders, and the Dawn of the American Century.” Theresa McCulla is a beer historian at The Smithsonian, who is currently working to archive homebrewing and craft beer history for the museum. Together they talk about the first era of consolidation for American brewing, what styles of beer were popular at the time, and the ways in which beer shapes community and culture. Beer List:Rothaus Pils Beer Sessions Radio is powered by Simplecast.
Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.
On October 25, 2019, a new exhibit will be opening up at the Smithsonian's Museum of American History that highlights the American brewing history. Exhibit Curator Theresa McCulla joins Richard on this episode of the DC Beer Show.Theresa explains how beer fits into a longer timeline in history and shares how she collected items for this exhibit. From sheet music to a 1970s vibrating football table, some items from the exhibit are not your typical beer-related items, but they hold meaning. Theresa also previews some of the items beer industry gurus like Michael Lewis, Fritz Maytag, and Charlie Papazian donated to the collection.Smithsonian's Last CallOn November 8, 2019, during Food History Weekend, the National Museum of American History at the Smithsonian will feature an event called Last Call from 6:30 pm - 9:00 pm. This year's event will be exciting as it is the first time that four of the most influential individuals in the beer industry will be together. Theresa will be emceeing ann amazing panel that includes some of the most important names in craft brewing: Charlie Papazian, Ken Grossman, Fritz Maytag, and Michael Lewis. Along with these industry-shaping individuals, there will be five different breweries serving two specialty beers each, including: Anchor Brewing Co.: Anchor Porter and Anchor Steam Beer Sierra Nevada Brewing Co.: Pale Ale and Celebration Dogfish Head Craft Brewery: 60 Minute IPA and Slightly Mighty New Belgium Brewing Co.: Fat Tire Ale and second beer is TBA Raleigh Brewing Co.: New Albion Pale Ale (Jack McAuliffe's original recipe) and Hell Yes Ma'am Belgian Golden Ale This is an event that Theresa is excited about and one that you will not want to miss. For more information and to purchase tickets visit http://s.si.edu/lastcall.Catch up on all the DC Beer Show episodes here, and subscribe to our weekly newsletter, the DC Beer Weekly Pour.
"Prohibition outlawed the production, transportation and sale of alcoholic beverages — but not consumption," Smithsonian curator Theresa McCulla told us. "If you were a wealthy American, you could stock your cellar and still have a pretty good time."Want to support 1A? Give to your local public radio station and subscribe to this podcast. Have questions? Find us on Twitter @1A.
On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Theresa McCulla, the beer historian at the Smithsonian’s National Museum of American History. Todd and Theresa dive into beer and brewing and discuss Theresa's recent findings as she collects for the American Brewing History Initiative. As always, Theresa shares a Julia Moment. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Image courtesy of Theresa McCulla. Inside Julia's Kitchen is powered by Simplecast.
Apart from water, beer is arguably the oldest beverage in the world. Its glorious history dates back at least 18,000 years ago and continues through Ancient Egypt, medieval Europe, the American revolution and points in between. In this very special episode of Eat My Globe, our host, Simon Majumdar, interviews the Smithsonian’s National Museum of American History Brewing History Curator Theresa McCulla. Simon and Theresa will discuss the fascinating history of beer. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------ Produced & Distributed by: Producergirl Productions
This week on Industry Night with Foodie and the Beast, we’re taking you deep into one of the coolest, food-centric events ever: the 2018 Smithsonian Food History Weekend! Home to Julia Child’s kitchen, the Smithsonian’s National Museum of American History will host its fourth annual, Food History Weekend, November 1-3, 2018 —it’s a multifaceted festival consisting of four distinct events. Culinary leaders, researchers, practitioners, and scholars will inspire museum visitors to understand the history of food in America and the role we all play, individually and collectively, in shaping the future of food. Across three days, Smithsonian’s Food History Weekend will explore the history and changing dynamics of regional food cultures in the United States. How have regional foodways expressed their place? Who and what shape regional identities? How are new ideas about regions reviving, shaping, and reshaping food in America. Participants for the 2018 weekend include Aarón Sánchez, Jessica Harris, Edouardo Jordan, Sean Sherman, William Cronon, Janice Marshall and many more! Events and activities include cooking demonstrations, hands-on learning, dynamic conversations, and Smithsonian collections, a black-tie gala, dance performances and last, but hardly least … beer history! Join us and our guest from the Smithsonian, Paula Johnson, a curator responsible for the food technology and marine resources collections and is the project director and co-curator for the exhibition, “FOOD: Transforming the American Table, 1950-2000.” Theresa McCulla, a noted historian dedicated to the American Brewing History Initiative at the Smithsonian’s National Museum of American History, and Ashley Rose Young, food historian at the National Museum of American History where she is the program developer and host of “Cooking Up History, ” a monthly cooking demonstration featuring a guest chef.
Theresa McCulla is the historian of the American Brewing Initiative at the Smithsonian’s National Museum of American History. Her research focuses on the history of brewing, the beer industry, and Craft Brewers in America. Listen in to hear about new stories and artifacts she has collected!
How much do you know about the history of American home brewing? In this episode of Sidedoor you'll meet the Smithsonian's first brewing historian, Theresa McCulla, and learn about the role of women, enslaved people, and immigrants in the country's complex—and often surprising—relationship with beer. You'll also meet a new wave of brewers who are working to craft some flavorful history of their own. (Originally broadcast date: July 4th, 2017)
How much do you know about the history of American home brewing? In this episode of Sidedoor you'll meet the Smithsonian's first brewing historian, Theresa McCulla, and learn about the role of women, enslaved people, and immigrants in the country's complex—and often surprising—relationship with beer. You'll also meet a new wave of brewers who are working to craft some flavorful history of their own. (Originally broadcast date: July 4th, 2017)
It's back - it's science time! But first... we hit the feedback back, talk about some elections and other beer news - including Sierra Nevada's throwback beer move and the new beer style that's got people up in arms. In the library we discuss whether or not Prohibition was a good thing for beer and why American versions of British beers seem to fall short - according to the Brits. In the brewery, Drew discusses a very cool charity he just worked with and YCHops sets the record straight on the hop glut. In the lab, we look at the hot hop topic of BioTransform from the results of our IGORs. In the lounge, we sit down with Brad Ring from BYO to discuss their boot camp format before we close out with the Q's & the A's, quick tip and say goodbye to one of the best actors Denny ever got to work with. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! AHA Governing Committee Elections: https://www.homebrewersassociation.org/membership/aha-governing-committe... HomeBrewCon: https://www.homebrewcon.org/ Sierra Nevada's Refocus: https://www.brewbound.com/news/eyeing-return-growth-sierra-nevada-refocu... NAGBW Diversity Grant: http://nagbw.org/page-1178893/5888883 Glitter Beer: https://munchies.vice.com/en_us/article/437pnq/glitter-beer-lisa-frank Zymurgy Live with Theresa McCulla - https://www.homebrewersassociation.org/category/archived-zymurgy-live/ British Water Tables: https://www.murphyandson.co.uk/water-water-everywhere/ Food Forward: https://foodforward.org/ YCHHops response to the hop glut: https://ychhops.com/connect/news/blog/false-ych-has-a-critical-oversuppl... BioTransform Experiment: https://www.experimentalbrew.com/experiments/biotransformation-dry-hop-k... BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... David Ogden Stiers: http://www.imdb.com/name/nm0001773/ Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:05:06 Announcements & Feedback 00:11:16 The Pub 00:25:55 The Library - Zymurgy Live & British Water Tables 00:34:19 The Brewery - Food Forward & YCHHops 00:41:11 The Lab - BioTransform Results 00:50:26 The Lounge - BYO's Brad Ring 01:17:36 Q&A 01:29:17 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at https://www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss
It's back - it's science time! But first... we hit the feedback back, talk about some elections and other beer news - including Sierra Nevada's throwback beer move and the new beer style that's got people up in arms. In the library we discuss whether or not Prohibition was a good thing for beer and why American versions of British beers seem to fall short - according to the Brits. In the brewery, Drew discusses a very cool charity he just worked with and YCHops sets the record straight on the hop glut. In the lab, we look at the hot hop topic of BioTransform from the results of our IGORs. In the lounge, we sit down with Brad Ring from BYO to discuss their boot camp format before we close out with the Q's & the A's, quick tip and say goodbye to one of the best actors Denny ever got to work with. Episode Links: BrewSwag.com - Use Code "Experimental" and save 7.5% and give 7.5% to our charity fund! AHA Governing Committee Elections: https://www.homebrewersassociation.org/membership/aha-governing-committe... HomeBrewCon: https://www.homebrewcon.org/ Sierra Nevada's Refocus: https://www.brewbound.com/news/eyeing-return-growth-sierra-nevada-refocu... NAGBW Diversity Grant: http://nagbw.org/page-1178893/5888883 Glitter Beer: https://munchies.vice.com/en_us/article/437pnq/glitter-beer-lisa-frank Zymurgy Live with Theresa McCulla - https://www.homebrewersassociation.org/category/archived-zymurgy-live/ British Water Tables: https://www.murphyandson.co.uk/water-water-everywhere/ Food Forward: https://foodforward.org/ YCHHops response to the hop glut: https://ychhops.com/connect/news/blog/false-ych-has-a-critical-oversuppl... BioTransform Experiment: https://www.experimentalbrew.com/experiments/biotransformation-dry-hop-k... BYO Subscribe! https://subscribe.pcspublink.com/sub/subscribe.aspx?guid=cc79fade-90d7-4... David Ogden Stiers: http://www.imdb.com/name/nm0001773/ Habitat for Humanity - https://www.habitat.org/ Patreon Remember even a buck is good for charity: http://www.patreon.com/experimentalbrewing Experimental Brew Store - https://www.experimentalbrew.com/store Episode Contents: 00:00:00 Opening & Our Sponsors 00:05:06 Announcements & Feedback 00:11:16 The Pub 00:25:55 The Library - Zymurgy Live & British Water Tables 00:34:19 The Brewery - Food Forward & YCHHops 00:41:11 The Lab - BioTransform Results 00:50:26 The Lounge - BYO's Brad Ring 01:17:36 Q&A 01:29:17 Quick Tip & Something Other Than Beer This episode is brought to you by: American Homebrewers Association BrewCraft USA Craftmeister Jaded Brewing Mecca Grade Estate Malt PicoBrew Wyeast Labs YCH Hops Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at igor@experimentalbrew.com. We want more Citizen Science! In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at podcast@experimentalbrew.com. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to questions@experimentalbrew.com! Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d... Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss
How much do you know about the history of American home-brewing? In this episode of Sidedoor you'll meet the Smithsonian's first brewing historian, Theresa McCulla, and learn about the role of women, enslaved people, and immigrants in the country's complex — and often surprising — relationship with beer. You'll also meet a new wave of brewers who are working to craft some flavorful history of their own.
How much do you know about the history of American home-brewing? In this episode of Sidedoor you'll meet the Smithsonian's first brewing historian, Theresa McCulla, and learn about the role of women, enslaved people, and immigrants in the country's complex — and often surprising — relationship with beer. You'll also meet a new wave of brewers who are working to craft some flavorful history of their own.
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