Food Studies scholars Margot Finn, Mark Johnson, and Helen Veit will join exhibit curator Juli McLoone for a conversation about social and culinary trends of the early twentieth century. Join Special Collections Research Center staff to celebrate the opening of the exhibit "Faster and More Fun: American Home Cooking in the 1920s" (https://myumi.ch/Ax1qy). Join us in the Hatcher Gallery or via Zoom (https://myumi.ch/RQ3R9).

Light refreshments will be served, including a special chocolate cake inspired by the Wellesley Fudge Cake featured in one of the books on display. Books by the panelists will be available for purchase, courtesy of the Fine Print Bookshop of Saline, Michigan.

Margot Finn teaches courses on food and the liberal arts as a lecturer at the University of Michigan, and authored Discriminating Taste: How Class Anxiety Created the American Food Revolution.

Mark A. Johnson teaches at the University of Tennessee at Chattanooga and is the author of American Bacon: The History of a Food Phenomenon.

Helen Zoe Veit is a history professor at MSU specializing in American food. Her most recent book is Picky: How American Children Became the Fussiest Eaters in History.