Ramin Ganeshram, talks US Revolutionary food, citrus, enslaved cooks and the invention of diplacy through food
Ramin Ganeshram, writer, journalist, chef, culinary historian, and executive director of the Westport Museum for History and Culture in Connecticut, USA, shares her life's work on the enslaved cook Hercules Posey and her research into the food around the time of the American Revolutionary War, which was fought 250 years ago and is widely celebrated this year. The conversation explores how foodways reveal migration, class, race, commerce, and power in American history. They also dig into Ramin’s research on Hercules George Washington’s enslaved chef, and how his food and Washington's political…
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