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Pigs and pork feature prominently in many cuisines and are restricted by others. In the U.S. during the early1900s, pork began to lose its preeminence to beef, but today, we are witnessing a resurgence of interest in pork, with talented chefs creating delicacies out of every part of the pig. Still, while people enjoy “pigging out,” few know much about hog history, and fewer still know of the creatures’ impact on the world, and specifically the Midwest. From brats in Wisconsin to tenderloin in Iowa, barbecue in Kansas City to porketta in the Iron Range to goetta in Cincinnati, the Midwest is almost defined by pork.
Here, tracking the history of pig as pork, Cynthia Clampitt offers a fun, interesting, and tasty look at pigs as culture, calling, and cuisine.
Disclaimer(s)
Registration is required due to limited space.
https://whiteoak.librarycalendar.com/event/pigs-presented-cynthia-clampitt-30202
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Event Venue & Nearby Stays
White Oak Library District (Romeoville, IL), 201 W Normantown Rd,Romeoville, Illinois, United States
