Uploaded January 2022 | Updated September 2026, 1 week ago
The intersection of food with culture and history is understood through the study of “foodways”. Customs of food preparation, production, preservation and presentation are all facets of how we understand regional foodways, and these often inherited traditions reveal much about the creative life of a person and place. Hosted by the AGO’s Chef Renee Bellefeuillle, Foodways is a new conversation series that brings together chefs to explore the intersection of culinary practices, memory and art.
The intersection of food with culture and history is understood through the study of “foodways”. Customs of food preparation, production, preservation and presentation are all facets of how we understand regional foodways, and these often inherited traditions reveal much about the creative life of a person and place. Hosted by the AGO’s Chef Renee Bellefeuillle, Foodways is a new conversation series that brings together chefs to explore the intersection of culinary practices, memory and art.
