At this month’s Masters of Social Gastronomy, we’ll look at the culinary world’s experiments with illicit substances.
Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century.
Later, we’ll fast-forward to modern-day America, where quasi-legal marijuana has spawned an industry of cannabis edibles. We’ll survey the range of altered-state culinary concoctions and see what both science and chefs have to say about epicurean euphoria.
For Storytime, we’ll explore the 1971 cookbook “Supermother’s Cooking with Grass,” and this mama’s not using lawn clippings. For those preferring to stay on the good side of the law, we’ll also see if vodka sauce can make some seriously drunken noodles.