The Rule of Rum, June 18 @ 7 PM via Zoom

Culinary Historians of Chicago presents

The Rule of Rum
Presented by Cynthia Clampitt, Author



Thursday, June 18, 2020 at 7 p.m.
Via ZOOM

No samples available at this virtual presentation, though feel free to try these recipes.

Food historian Cynthia Clampitt shares the reason rum arose where it did and when it did, as well as how pirates got involved and who really said “yo, ho, ho” (not the pirates), but also explains how rum was involved in uniting the 13 Colonies, why it was one of the issues that led to the American Revolution, how it also led to a revolt in its next home after the Caribbean: Australia, and how it affected culture and history around the world after that.

Speaker Bio: Cynthia Clampitt is a writer, geographer, and food historian. She has written textbooks for every major educational publisher in the U.S., including the Colonial Williamsburg Foundation and National Geographic Learning. She is the author of Midwest Maize: How Corn Shaped the U.S. Heartland and Pigs, Pork, and Heartland Hogs: Wild Boar to Baconfest, as well as of the award-winning travel narrative, Waltzing Australia—and it was in Australia that she first became aware of the international impact of the rum trade. Clampitt is a member of the Culinary Historians of Chicago, the Society of Women Geographers, the Society of Midland Authors, the Agricultural History Society, and the Association of Food Journalist.

www.worldplate.com

Thursday, July 18, 2020
7 p.m.
Via ZOOM

Please e-mail [email protected] for the zoom link.

www.CulinaryHistorians.com

Looks super fun I'll be there. (irisarbor's daugther)

where4artlaura wrote:Looks super fun I'll be there. (irisarbor's daugther)

Cool!

Podcast on

The Rule of Rum, presented by Cynthia Clampitt

You can see this presentation on facebook.

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From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

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These run the length of an introduction plus presentation with questions, but no food samples.