Discriminating Taste: How Class Anxiety Created The American Food Revolution

Sunday October 15, 2017: 4:00 pm to 6:00 pm -- Malletts Creek Branch: Program Room

A provocative look at contemporary food culture, Margot Finn’s new book Discriminating Taste: How Class Anxiety Created The American Food Revolution critically examines cultural touchstones from Ratatouille to The Biggest Loser, identifying how "good food" is conflated with high status.

Drawing historical parallels with the Gilded Age, Margot Finn, Ph.D. and Lecturer, University Courses Division at the University of Michigan, argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap.

This program is presented in partnership with the Culinary Historians of Ann Arbor, which was founded in 1983 by Jan Longone and friends and is an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy.