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).

Light refreshments will be served. Join us in the Hatcher Gallery or via Zoom (https://myumi.ch/RQ3R9).

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.