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, which reveal much about the creative life of a person and place. Hosted by the AGO’s Chef Renée Bellefeuille, Foodways is a new programming series that brings together chefs to explore the intersection of culinary practices, memory and art.
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