The Food Historian
Sarah Wassberg Johnson brings academic rigor to American food history, exploring the intersections of agriculture, women's roles, ethnicity, and rural communities through her MA research. Her blog examines how food traditions shaped American culture, making complex historical narratives accessible through the lens of what we eat. Johnson's work illuminates forgotten stories of how different communities contributed to America's culinary landscape, offering speaking engagements that bridge academic research with practical food knowledge.
Featured Posts:
Eggs Benedict (1905) with Walnut Sausage (1927)
Johnson recreates historical recipes while exploring the fascinating history of meat alternatives during wartime rationing. Her deep dive into early 20th-century vegetarian "fake meat" reveals how economic necessity and religious practices shaped American cooking, complete with adapted recipes that work in modern kitchens.
Author
When Snickerdoodles Had Raisins
A fascinating exploration of how beloved cookies evolved over time, tracing snickerdoodle recipes from their raisin-filled origins through regional variations. Johnson's research for theKitchn.com's Cookie Time Machine project reveals how familiar treats had surprising historical variations that challenge our modern assumptions about "traditional" recipes.
Gayle Smalley