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Megan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations.

Photo courtesy of Headshot (BU) Meant To Be Eaten is powered by Simplecast


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