Svea E. Larson (University of Wisconsin, Madison)
This paper explores the development of Swedish-American foodways through handwritten and annotated recipe collections and cookbooks from between 1880 and 1840. Paying attention to both the materiality of the cookbooks themselves and the context in which they were used and compiled, I explore how Swedish servants pragmatically blended informally learned traditional knowledge in domestic spaces with ever expanding educational opportunities and highlight the material and emotional elements of foodways in migrant contexts.
Part of 07-13 Migration and Transnational Heritage, Saturday, November 04, 8:30 am–10:00 am