Lincoln's Kitchen: The African-American Influence on Our Table
Time Out says
Posted: Tue Feb 4 2014
Food historian Francine Segan leads a culinary trip back to antebellum America, when johnnycakes, succotash and fried chicken were the grub of choice. Following a lecture on the dining customs during Lincoln's presidency, sample corn bread and hot peanut soup, plucked from 1881's What Mrs. Fisher Knows About Old Southern Cooking, the first cookbook penned by an African-American author. Guests can also enter a drawing to win a signed copy of Segan’s latest tome, Pasta Modern.