Masters of Social Gastronomy: The Secrets of FAKE MEAT!

Each month, the Masters of Social Gastronomy take on a curious food topic and break down the history, science, and stories behind it. Up this month: MEAT ANALOGS!

Sarah Lohman will give you a run-down of vegetarianism in the west. From Benjamin Franklin’s ”Tow-fu” to Dr. Kellogg’s commercial “Protose,” we’ll explore just how long we’ve been eating things that masquerade as meat.

Soma will be taking charge of all your favorite modern imitation meats, exploring the many faces of soy and revealing the not-so-secret fungi factories that power your favorite frauds. 

And we'll be joined by special guest Chase Purdy, staff writer at Quartz and the author of an upcoming book on the brains, money, politics, and cultural implications of lab-grown, cell-cultures meat. He takes the stage to talk about his coverage of the IMPOSSIBLE BURGER—including a befuddling interview he had with the company’s CEO and exploration into whether food itself has entered a post-truth era. 

Does the Impossible Burger live up to its name? Let's find out together!

Doors 6:30 PM, show 7:00 PM.
Tickets $10 in advance, $12 at the door.
21+
This event is mixed seated and standing room. Seats are first-come, first-served.
REFUND POLICY: Tickets may be refunded up to 24 hours before the event. Within 24 hours we may take exchanges for other events at our discretion. No refunds after the event.

Please note this is a mixed seated and standing venue. Please arrive early for the best seats.

Dubbed a “historic gastronomist,” Sarah Lohman recreates historic recipes as a way to make a personal connection with the past. She chronicles her explorations in culinary history on her blog, Four Pounds Flour, and her work has been featured in The New York Times and The Wall Street Journal. She appears on the Cooking Channel’s Food: Fact or Fiction? and is 1/2 of the Masters of Social Gastronomy with co-founder Jonathan Soma.

Currently, she works with museums and galleries around the city to create public programs focused on food, including institutions such as The American Museum of Natural History, The Museum of Science, Boston, and The Lower East Side Tenement Museum. Her first book, Eight Flavors: The Untold Story of American Cuisine, was published with Simon & Schuster in 2016.

Soma was born in the South, is what someone from the North would say. He cooks for fun, codes for hire, and has more hobbies than can dance on the head of a pin. His work has been featured everywhere from Gawker to The New York Times.