Speakers Bureau

Talks and Living History Presentations for Your Community

Soup to Nuts: An Eccentric History of Food

Image of painting of medieval kitchen helpersThe history of what and how we eat encompasses everything from the prehistoric mammoth luau to the medieval banquet to the modern three squares a day.

Find out about the rocky evolution of table manners, the not-so-welcome invention of the fork, the awful advent of portable soup, and the surprising benefits of family dinners – plus some catchy info on seasonal foods. What’s the story of chocolate? Why do the Irish eat corned beef and cabbage on St. Patrick’s Day? Who invented lemonade? Why are turkeys called turkeys? And what are sugarplums anyway?

Special Arrangements: podium and microphone (depending on venue).

Additional Costs: mileage. Available in correctional facilities.

About the presenter

Image of Rebecca Rupp Rebecca Rupp - Rebecca is the author of nearly 20 books for both children and adults, and blogs on food science and history for National Geographic. See full biography.

Booking a talk

First, contact the speaker to confirm their availability and discuss any special arrangements. Then, click the “Book this Talk!” button below to send a request form to VHC. We’ll respond within one week.