Smithsonian Hits the Estes Valley Library this Spring with Engaging Presentation on American Food History and Mars.

The Smithsonian Institution is coming to the Estes Valley Library this spring with two engaging presentations from curators at the National Museum of American History and the National Air and Space Museum.

On April 2, join Paula Johnson, curator and project director of the American Food History Project, for a discussion on Smithsonian American Table: The Foods, People, and Innovations That Feed Us. Learn about the people, ingredients, events, and movements that have influenced American eating habits throughout history. Discover the connections between food and American history, including the impact of food companies on home cooking, the role of immigration and migration in shaping American cuisine, and how coming together in the kitchen can shape our collective future.

Following this enlightening webinar, you can try your hand at cooking featured recipes that reflect American history and culture.

On June 3, don’t miss out on a presentation from Matt Shindell, curator at the National Air and Space Museum, as he discusses the human fascination with Mars. In his book, For the Love of Mars: A Human History of the Red Planet