Sweet & Salty: Tastes of Cultural History
April 11 - July 19, 2017
Food History class (Spring 2017)
Dr. Beth Forrest
Sweet and salty are the first two tastes that humans perceive after birth. Yet, more than part of physiology, the desire for sugar drove slavery and continues to impacts health, while salt was synonymous with wealth and economic prosperity. This exhibit considers the integral roles that both tastes have played in culture. It examines the many sweet and salty products that span in use from food preservation to religious salvation as well as technological changes that have shaped and changed our interactions with these products and, ultimately, our very taste.
The Culinary Institute of America | Conrad N. Hilton Library | 1946 Campus Drive | Hyde Park, NY 12538-1430
Telephone: 845-451-1747 | Email: library@culinary.edu
Examples of menus used in the exhibit: