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Algonkian Indian Influences on Yankee Foodways
| Location: | Connecticut, United States |
| Lecture Date: | 2009-02-01 (Archive) |
| Date Submitted: |
2009-01-16 |
| Announcement ID: |
166339 |
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When European explorers stumbled onto the New World, the entire globe was introduced to new culinary delights and agricultural practices. Foods native to the Americas are now consumed all over the world: corn, turkey, blueberries, cranberries, peanuts, peppers, popcorn, potatoes, pumpkins, squash, sunflowers, tomatoes, and even vanilla and chocolate. For the Museum’s Natural History of Food Series, Dr. Marge Bruchac, from UConn’s Anthropology Department and Coordinator of the Native American Studies Program at the Avery Point campus, will talk about the wide-ranging impact the foods of the Americas have had since European explorers and Native American communities first interacted. Adults and children ages 10 and above. Children must be accompanied by an adult.
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David C. Colberg
Public Information Coordinator
Connecticut State Museum of Natural History
Connecticut Archaeology Center
University of Connecticut
2019 Hillside Road, Unit 1023
Storrs, CT 06269-1023
Phone: 860.486.5690
Email: david.colberg@uconn.edu
Visit the website at http://www.cac.uconn.edu/mnhhome.html
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