Course detail: OSH239 - ICEEs to Oysters: A Food History of Kansas

Kansas is home to numerous inventors and entrepreneurs who have contributed to the history and culture of food and drink. We'll examine the territorial days of Kansas in the mid-1800s to discover what people ate and drank. Next, we'll explore how generations of immigrant and native Kansans influenced and created sweet treats, kitchen staples, fast food, and booze consumed from the 1900s to present. From ICEEs to oysters, burgers to bierocks, this food history of Kansas will whet your appetite to learn more. Instructor Bio: Kansas City-based writer Pete Dulin covers food, craft beer and wine. His work has appeared in Zócalo Public Square, NPR, Feast, The Kansas City Star, River Front Times and Flatland. He is the author of "Expedition of Thirst: Exploring Breweries, Wineries, and Distilleries Across the Heart of Kansas".

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